Go Back
Four glass mason jars filled with creamy white coconut mousse, topped with fresh raspberries, arranged on a red and white checkered cloth with a silver spoon and scattered raspberries alongside.

Creamy Coconut Mousse

An elegant, light, and airy no-bake tropical dessert made by whipping chilled full-fat canned coconut cream with vanilla bean paste, layered into individual mason jars with fresh sweet raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans full-fat coconut milk chilled overnight to separate the thick solid cream from the liquid
  • ½ cup powdered sugar sifted well to sweeten the dairy base smoothly without any heavy grit
  • 1 teaspoon vanilla bean paste infuses an aromatic flavor and displays gorgeous black speckles
  • 1.5 cups fresh raspberries washed and dried thoroughly for internal layers and top pyramid garnish

Equipment

  • 1 Electric Hand Mixer Essential for whipping the dense coconut cream solids into light, fluffy peaks
  • 1 Glass Mixing Bowl Chilled in the freezer beforehand to keep the coconut fats stable while beating
  • 4 Glass Mason Jars Small single-serving cups to display the beautiful red and white layers clearly

Method
 

  1. Chill your unopened cans of full-fat coconut milk inside the refrigerator for a minimum of twelve hours to separate the internal layers completely.
  2. Open the cold cans carefully without shaking and scoop the thick, solid white cream layer out into a chilled glass bowl, discarding the remaining clear water.
  3. Beat the cold coconut solids on high speed using an electric mixer for two full minutes until the texture expands into fluffy peaks.
  4. Sift the powdered sugar and add vanilla bean paste into the bowl, whipping for another minute until completely silky and uniform.
  5. Drop a small handful of whole fresh raspberries into the bottoms of four clean glass mason jars to build a colorful fruit base floor.
  6. Spoon the whipped vanilla coconut mousse generously over the fruit layers, tapping the glasses softly on a towel to level the surface lines.
  7. Position four plump fresh raspberries in a neat pyramid cluster directly over the top of each texturized cream mound surface cleanly.
  8. Slide the finished individual jars into the refrigerator to set firmly for an hour before serving perfectly frosty cold with silver spoons.

Notes

Chill the canned full-fat coconut milk in the refrigerator overnight to ensure the thick cream solids separate completely from the liquid water. Use chilled mixing bowls and beaters to trap maximum air for a perfectly fluffy mousse structure.