Coconut instantly evokes thoughts of warm beaches and sunny getaways, which makes it the perfect ingredient for escaping the winter blues. Like our popular no-bake lemon mousse, this light and luscious mousse couldn’t be easier to whip up.
Here, the crunchy graham cracker crust is infused with coconut oil, and the mousse makes use of two kinds of creamy coconut. And if that’s not enough, the treat is topped off with toasted coconut that takes each bite to the next level. For even more tropical vibes, top each jar off with chopped ripe mango or pineapple.
Why You’ll Love It
- Maximum flavor with minimal effort. With a two-ingredient crust and four-ingredient mousse, this coconutty dessert will instantly transport you to the tropical destination of your dreams.
- It has coconut four ways! Made with coconut oil, coconut cream, cream of coconut, and toasted coconut flakes, every bite is packed with big flavor.
Key Ingredients in Coconut Mousse
- Graham crackers: Crushed graham crackers are lightly toasted for the crust. Use whole graham cracker sheets or start with store-bought crumbs—whichever is easiest.
- Coconut oil: Adds a rich coconut flavor to the crust while helping to toast and bind the graham cracker crumbs.
- Heavy cream: An essential ingredient in both the mousse and the whipped cream topping. It adds body and texture to the dessert.
- Cream of coconut: This ingredient is often used in piña coladas, but here it gives the mousse a coconut-imbued sweetness.
- Coconut cream: Thick and creamy canned coconut cream deepens the coconut flavor and balances the sweetness of the cream of coconut. It also helps set the mousse as it chills.
- Coconut: Toasted coconut (shreds or flakes, your choice!) has an irresistible aroma and a delightful crunch that adds depth and texture to the mousse.
