Simple and decadently delicious dessert that’s rich, satisfying and quick and easy to make.
Sometimes recipes are just so super delicious! This White Chocolate Coconut Mousse is one of those. It’s a super delicious decadent dessert recipe that is so quick and easy to make. I just had to share it with you. And also, it looks beautiful and festive. It’s a perfect dessert for entertaining that you can serve in individually decorated portions.
No Baking Required
Simple things like this White Chocolate Coconut Mousse can be as tasty and pleasing as something you’ve labored over for hours and it only takes about 15 minutes to make it. That’s one of the great things about this dessert, besides the fact that it’s totally scrumptious. And…there’s no baking required!
It can be made either vegan or vegetarian depending which white chocolate you choose to make it with. Because it’s a rich dessert, you don’t need a huge portion to satisfy your sweet tooth.
Plan Ahead Factor
This dessert uses the cream from a can of full fat coconut milk. You do need to refrigerate your can of coconut milk ahead of time, several hours or overnight, so the cream will separate and solidify. So, because of this, there is a think ahead element to this recipe. Other than that, it comes together very quickly.
Besides being a great dessert to serve to guests at home, it also travels very easily so you can bring it along to a friend’s house for any get-togethers or other special occasions. And I bet you that everyone will love it!
Toppings and Variations
I’ve added toppings of toasted coconut and pomegranate seeds and an orange wedge for a garnish. It definitely looks colorful and gives it a special touch. It might even bring you some oohs and ahhs when you serve it.! Just wait until they taste it!
I’m sure other toppings would be fantastic too – like a pineapple wedge in place of the orange wedge and some crushed pineapple along with the toasted coconut on top to make a piña colada version. Have fun with garnishing it – it’s really a blank canvas.
- 1 can full fat coconut milk
- 3 Tbsp fresh squeezed orange juice
- 1 1/2 tsp pure vanilla extract
- 5 oz white chocolate
- toasted coconut for topping
- pomegranate seeds or crushed pineapple for topping
- orange wedge or pineapple wedge for garnish
**NOTE: Refrigerate a can of full fat coconut milk overnight to separate and solidify the coconut cream from the coconut milk**
Remove the can of coconut milk from the fridge and scoop out ONLY the solid white cream and put it into a bowl
Save the milk that's left in the bottom of the can to use in something else, like a smoothie
Add the orange juice and the vanilla to the bowl with the coconut cream and beat together with an electric hand mixer on low speed for a couple minutes until a thick heavy whipped cream is formed
To melt the white chocolate, place the broken up pieces in the top of a double boiler or a metal bowl over a pot of simmering water (**Important: make sure the water doesn't touch the bottom of your bowl but just allow the steam to heat the bowl and melt the white chocolate**)
Stir the white chocolate as it's melting with a rubber spatula until it's melted and creamy and then remove it from the heat
Add 2 heaping Tablespoons of the whipped coconut cream into the melted white chocolate and gently stir together until combined
Slowly and gently fold this mixture into the bowl of whipped coconut cream until well combined
Spoon the mousse into small dessert glasses of your choice - 2 to 4 ounce size is perfect
Toast a small amount of coconut in a dry frying pan
Top each portion with toasted coconut and pomegranate seeds or crushed pineapple and toasted coconut
Garnish with an orange wedge or a pineapple wedge
Inspired by: The Scrumptious Pumpkin
Try not to eat it all by spoonfuls before it gets served okay? It’s definitely a danger! 😉