Coconut Mousse is a light and airy dessert, not too sweet, and full of creamy, coconut flavour. Light and rich at the same time, it will be sure to please everyone.
What is Mousse?
Mousse, in French, means, foam, or froth. These light, airy desserts are usually based on whipped cream or egg whites. Gelatin, as in this recipe, is often used to give mousse firmness.
Although mousses might seem fancy, they are very simple to make and contain just a few ingredients.
Coconut MousseWays to Eat Mousse
You can use a mousse filling in a cake, tart, or pie. However, for this recipe, we are simply dressing them up with fresh raspberries, and you can use any fruit. Strawberries, blueberries, blackberries, and of course, the tropical tastes of mango or pineapple would be perfect.
Happy Canada Day!
I’m using the raspberries because I wanted a red & white dessert to celebrate Canada Day which is on July 1st. My friends in the USA can also add blueberries for a 4th of July red, white and blue dessert.
Mason Jar Desserts
I love using 1/2 pint mason jars for desserts. These individual coconut mousse with raspberries are perfect for taking on picnics. Just twist the lids on, and tuck the jars into your cooler. They are a perfect ending to a picnic meal. Just be sure to remember to pack the spoons. (Speaking from experience, here)
Tips for Making Mousse
- Use only full fat coconut milk, not “light”, which is basically just regular coconut milk with water added.
- Bloom the gelatin in water 5 minutes before incorporating it.
- Use chilled cream and use a chilled metal bowl and beaters for whipping. (Get more tips for perfect whipping cream here).
- Incorporating air is the key to a fluffy, airy mousse, so whipping the cream to soft peaks is ideal. Over whipped cream can separate into butter.
- Use powdered (icing) sugar to avoid graininess from granulated sugar.
- Chill your finished mousse in the fridge for at least 4 hours before serving.
Love Summer Fruit Desserts Like this Coconut Mousse?
Try Cherry Amaretto Ice Cream, Spiced Rum Grilled Peaches, or Strawberry Dutch Baby (Gluten-Free)
Coconut Mousse
Equipment
- Electric Mixer or Stand Mixer
- 1/2 pint Mason Jars with Lids
Ingredients
- 1/4 cup cold water
- 1.5 tbsp gelatin powder
- 1 can full fat coconut milk 14 oz
- 1.5 cups whipping cream 33% MF
- 1/4 cup powdered sugar
- 4 cups raspberries plus extra for topping
Instructions
- pour the cold water into a small bowl
- sprinkle the powdered gelatin over the water and set aside for at least 5 minutes
- In a small saucepan, whisk together the contents of the can of coconut milk to blend the milk and the coconut creme that's at the top of the can.
- heat the coconut milk gently until warm.
- Remove from heat and whisk the gelatin into the warm coconut milk until gelatin is dissolved
- Set aside to cool completely
- In a mixing bowl, combine the whipping cream and sugar
- Mix at medium speed until soft peaks are formed.
- At low speed, combine the coconut milk into the whipping cream until well combined.
- Fill 8 1/2 pint mason jars with 1/2 cup raspberries each
- Pour mousse into each jar to fill. Top with extra raspberries
- Chill in the fridge for at least 4 hours
- Serve cold
Notes
Nutrition
I want to make a coconut and lemon entremet and I’m wondering if this mousse will hold its shape for mirror glazing and such? It will be frozen but I mean after I take it out of the freezer and let thaw.
Hi Cassie, that sounds amazing! Although I haven’t tried it and can’t promise, I would say this mousse would hold its shape just as well as any mousse recipe used in an entremet. Good luck, and I would love to see a photo of your beautiful creation. (Just tag me on IG @colleenthefoodblog).
I just love coconut and think it would be perfect with raspberry. This looks so refreshing and delicious!
Such a delicious way to celebrate!!!
Coconut and raspberry are such great flavours together. I think this will be the perfect dessert for our next BBQ
I really love coconut desserts and this is such a great way to use the fresh summer berries. Great easy and delicious dessert, thanks!
You’re welcome, Sabrina. Enjoy!
This mousse looks so creamy! Love that you added fresh raspberries, and you’re right, prepping them in mason jars is perfect for picnics! I’d be the one forgetting the spoons for sure!
Hi Leanne, mason jars are just the best invention! Spoons, too. 🙂
I love this dairy free option…curious though, have you ever used agar agar to make it vegan? I’ve never worked with it but it seems to me this would be an amazing vegan dessert to make for my daughter. Such a great pairing with fresh raspberries too!
Hi Bernice. I haven’t tried using agar agar, but I have it on my list. Please let me know if you try this dessert with agar agar. I would love to know how it goes.
Delicious! So light and fluffy and I LOVE anything coconut! Mason Jar desserts are so handy, too! Thanks for a great recipe.
You’re welcome Elaine. Mason jars really have so many uses, don’t they?
Coconut Mousse with raspberries….delicious! What a wonderful dessert!
Thanks Julia, it really is delicious.
This is such a great summer dessert! I love mousse but have only ever made chocolate mousse! Love the idea of coconut mousse with fresh fruit! Pinning for later!
Hi Jacqueline. I know that you will love it!
This sounds so yummm! And you can easily make this recipe keto-friendly!
Hi Milica, yes, I think you would just have to sub the sugar for a keto friendly sweetener, and it would be just as yum!
How delicious does this look? Pretty delicious I say, yum! That mousse looks like I want to get me a big spoon and scoop it all up, yum!!
It is indeed, pretty delicious, Adrianne! I hope you get a chance to try it.
I have family that is American and Canadian so I love that you can use this recipe to celebrate either holiday!!
Hi Beth, I love that the two holidays fall within a couple of days of each other, too.
What a great dessert to have in the summer! I love the coconut flavor in this one
Hi Noelle, I know you’ll love this!