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Coconut Mousse. This fluffy coconut mousse comes together quick and easy and is loaded with a cold, creamy coconut flavor! Top with your favorite toppings and it’s the perfect summer dessert!
Let’s give a warm welcome to my new favorite recipe. This coconut mousse is the fluffy, creamy, smooth coconut perfection. I have a deep love affair with coconut. As we can see with other recipes on my site for Coconut Sorbet, and this Coconut Smoothie. And when I started working on this coconut mousse I already knew in my mind exactly what I wanted it to taste like. I have to say..I nailed it. It’s pure coconut. Not too sweet. Not too faint or watered down tasting. Just pure coconut flavor.
This recipe drove me slightly nuts for a few days while I worked it out. But I was determined. The coconut flavor comes from the coconut milk and cream of coconut that are used. The texture comes from both the whipped cream and the gelatin. Make sure you snag unflavored gelatin so we don’t have any other flavors messing with our coconut love we have going on.
The best part? This is such a simple recipe and it creates a beautiful, simple, and slightly elegant dessert. You can leave the coconut mousse as is in the jars and serve that way. Or top with some extra whipped cream. Or you could be like me and go all out and toss everything you have on hand on top of them. Strawberries, chocolate, some sugared lime zest?? Oh yea. I can’t stop myself. Pineapple would also be good on these little beauties.
Basically, these little jars are full of coconut heaven and all die hard coconut lovers like myself can finally rejoice at the pure perfection.
Coconut Mousse and Recipe Video
- ¼ cup water cold
- 1½ tbsp powdered gelatin
- ¾ cup coconut milk canned
- ¾ cup cream of coconut
- pinch salt
- 1½ cup heavy whipping cream
- 2 tbsp white sugar
- Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.
- In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.
- Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
- In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.
- Carefully add the cooled coconut mixture to the whipped cream and stir until combined.
- Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.
- Top with additional whipped cream and any other toppings desired. Pictured is chococlate, strawberries, and sugared lime zest (lime zest coated in white sugar).
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut Mousse Recipe first appeared on The Recipe Critic.
I’m gonna use this in my Italian Coconut Trifle. It sounds so good and creamy. Just what I’m looking for. Thank you so much for sharing this recipe.
Hello! How would you incorporate another fruit flavor along with the coconut? Like if I wanted to make a raspberry or strawberry and coconut mousse?
can this be use in a cake as a filling?
Hi Olga, I haven’t tried it as a filling. But it has the consistency of any other mousse. So it should hold up!
Wow, so look delicious. Thanks for your video Serena
Thanks so much Rose!
I made this for friends this last weekend and it was not good at all. I even added some coconut extract Ihad to boost the flavor. It was very grainy and oily with little coconut flavor. The ingredients are not cheap either.
I am so sorry it didn’t work out. I can’t for the life of me figure out why it would be grainy or oily though. None of the ingredients that are involved would even have that effect. The only thing I can think is that you might have used an incorrect ingredient. As stated in the recipe I use the canned coconut milk, I always use the Goya brand. The same brand for the cream of coconut, which is also in a can and can be found right next to the coconut milk in the market. The cream of coconut is where the sweetness and the coconut flavor come from. I’m thinking that you may have used something other than cream of coconut. Please let me know if I can help you out any further.
Hmm maybe the cream of coconut or coconut milk was the wrong type and had some bits and pieces in it? Or the gelatin may have been old causing grit? I usually try a recipe two or three times before giving up…this recipe is great for me as a novice baker. Thanks for posting!
I’m so glad the recipe worked out for you! Thanks for letting me know 🙂
Hi I was reading that yours was grainy or griddy my queston is did you use regular white sugar or confectionery sugar? I NOTICED that tje recipe calls for white sugar but doesn’t specify if its granulated or confectionery sugar!
I only use confectionery sugar in whipping cream! Never use granulated as it doesn’t devolve like confectionery!!
I love coconut! This coconut mousse is divine and so beautifully presented. Pinning!
Thanks so much Thao!! And thanks for the pin!
What Is cream of coconut?
Hi Karen! Cream of coconut is basically a sweetened condensed milk version of coconut milk. It can be found in most markets in the Hispanic food aisle next to the cans of coconut milk. I typically use a brand called Goya. Hope that helps!
Hi, what can I use instead of cream of coconut?
That’s a main ingredient to this recipe. I don’t have a substitution recommendation.
Such a beautiful, delicious and easy mousse recipe! I LOVE the elegance of it. Thank you for sharing, Serene! 🙂
Thank you so much Nicole!!
where can I buy those cute jars pictured with the coconut mousse?
Hi Nancy! Aren’t those cute?! They’re Weck Tulip Jelly Jars. You can order them from amazon (Here’s an aff link: http://amzn.to/2ukIaOC ) or I’ve also bought some from World Market before.