Here’s my simple Coconut Mousse recipe, just in time for Valentine’s Day for you or for that special someone.
There are times I want something sweet but not too heavy. This Simple Coconut Mousse definitely fits that need. It’s light, airy and delicately sweet.
I’ve seen this recipe floating around for a while and thought it would be fun to share my version of this simple recipe.
The biggest challenge with this Simple Coconut Mousse recipe is finding the right brand to ensure a consistent result. After many tries, I found there were times it just didn’t work as it should. For me, Trader’s Joe’s Full-Fat Coconut Cream proves to be the best product for this recipe. However, if you’re unable to find it, look for the THAI Kitchen full-fat brand of coconut milk. It seemed to work more times than not. With that out of the way, let’s make this yummy airy delight.
Simple Coconut Mousse
Ingredients: Makes 4 servings (1½ to 2 Cups)
- 1 – 14 oz. can full-fat Coconut Cream
- 3 to 4 tablespoons powdered sugar (or sweeten to taste)
- ½ teaspoon vanilla or coconut extract
- ¼ cup sweetened shredded coconut
- Garnish: shredded coconut, berries of choice, or a drizzle of or a bit of chocolate on the side
Refrigerate the can of coconut cream or milk for a few days in the back of the coldest part of your refrigerator (do not freeze). Before you begin to make your coconut mousse, place your mixing bowl and whisk attachment in the freezer for 15 minutes or so until they are thoroughly chilled.
When you’re ready, carefully remove the can of coconut cream or milk from the fridge, DONOT shake or tip. Remove the chilled bowl and whisk from the freezer. Take off the top of the can, the coconut cream will be at the top, the water (or whey) will be on the bottom. Carefully spoon out the cream layer of the coconut cream and place it into the chilled mixing bowl. If you wish, reserve the remaining coconut water for another use.
Using the whisk attachment of a hand mixer, beat the coconut cream on medium-high speed until the cream becomes light and fluffy forming soft peaks, about 3 to 5 minutes. Add the sugar and extract, continuing to beat until they are incorporated. Carefully fold the shredded coconut into the whipped coconut cream. Spoon the mixture of simple coconut mousse into 4 small dessert bowls and garnish with some leftover shredded coconut (or transfer all the whipped coconut to a sealed container) and refrigerate until it’s time to serve. It will last up to 3 days in the fridge.
Variations: There are many variations. These are just a few, so experiment a bit and come up with some of your own.
- Chocolate Coconut Mousse – add 1 tablespoon of sifted cocoa powder. Garnish with shaved chocolate.
- Peanut Butter Coconut Mousse – add 3 level tablespoons of smooth peanut butter. Garnish with chopped peanuts.
- Fruit Coconut Mousse – 2 tablespoons of fruit jam of your choice. Garnish with a piece of fruit or a mint sprig.
Notes: DONOT even consider substituting a light or less than full-fat coconut cream or milk. It will not give you a pleasant result, if it works at all. If you desire, you may use this as a substitute for a whipped topping. I’ll often leave a can or two in the refrigerator for that reason. If you plan to use as a whipped topping, leave out the shredded coconut. The whipped coconut cream may become a bit stiff in the fridge. If that happens, you can easily re-whip it to restore it to the right consistency.
Full-Fat Coconut Cream is the best because most all of the can of coconut cream will separate to a cream layer, leaving a tiny portion of whey. If you can’t find it, ask for it. Many times it’s in a different place in the store where you would not think to look. Different brands of coconut milk will perform differently; even different cans of the same brand of coconut milk may, at times, act or perform differently. It’s important to keep this in mind when you make this recipe. For that reason, my favorite Coconut Cream is the Trader Joe’s brand for its super high-fat content. It has just a bit of whey left over after refrigeration. The fact is, it’s a consistent performer for this recipe.
This Simple Coconut Mousse recipe is easy-peasy, not to mention a delight to serve and eat. It’s yet another recipe that can be made ahead of time. It also makes an excellent substitute whipped topping for any dessert especially over a bowl of fresh fruit or berries. I particularly like it as a whipped topping over my homemade puddings.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Simple Coconut Mousse” below. 🙂