The Kitchn: I’m not sharing a single bite of this impossibly creamy coconut mousse

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.

Coconut Mousse

Serves 6

For the crust:

6 whole graham cracker sheets (3 to 3 1/2 ounces), or 1 cup graham cracker crumbs

3 tablespoons coconut oil

1 pinch kosher salt

For the coconut mousse and topping:

1 1/2 cups cold heavy cream

1/2 cup well-stirred cream of coconut, such as Goya

1/2 cup canned unsweetened coconut cream that does not contain gums, such as Roland

1/4 teaspoon kosher salt

1/3 cup unsweetened coconut flakes or unsweetened shredded coconut

Flaky salt, for garnish (optional)

Make the crust:

1. If using whole graham crackers, place 6 whole graham cracker sheets in a large zip-top bag. Seal the bag and crush with a rolling pin into fine crumbs (about 1 cup).

2. Melt 3 tablespoons coconut oil in a large frying pan over medium heat. Add the graham cracker crumbs and 1 pinch kosher salt. Cook, stirring often, until fragrant and the crumbs are toasted and crunchy, about 2 minutes. Remove the pan from the heat. Let cool while you make the mousse and topping.

Make the mousse and topping:

1. Beat 1 1/2 cups cold heavy cream with the whisk attachment in a stand mixer on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.

2. Transfer 1 heaping cup to a small bowl. Add 1/2 cup cream of coconut, 1/2 cup coconut cream, and 1/4 teaspoon kosher salt to the remaining whipped cream and beat on medium speed, scraping down the sides and bottom of the bowl about halfway through with a flexible spatula, until stiff peaks form, 1 1/2 to 2 minutes total.

3. Divide the graham cracker crumbs between 6 (6- to 8-ounce) glasses, jars, or ramekins (3 1/2 tablespoons each). Divide the coconut mousse into the glasses over the crumbs (about 1/3 cup each). Divide the whipped cream into the glasses (2 1/2 tablespoons each). Refrigerate for at least 4 hours or up to overnight. Meanwhile, make the toasted coconut.

4. Place 1/3 cup unsweetened coconut flakes in a medium frying pan. Cook over medium heat, stirring often, until toasted and golden-brown, 3 to 5 minutes. Transfer to a bowl and let cool.

5. Garnish the mousses with the toasted coconut and flaky salt if using before serving.