Mousse Kelapa

Instructions

1. Pour the ¼ cup cold water into a small bowl. Sprinkle the 1 ½ tablespoons powdered gelatin into the cold water and let it sit for about 5 minutes
2. In a small saucepan heat the ¾ cup canned full-fat coconut milk, ¾ cup cream of coconut, and ¼ teaspoon salt. Heat until just warm, not bubbling.
3. Add the gelatin mixture to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
4. In a medium-size mixing bowl add the 1 ½ cups heavy whipping cream and 2 tablespoons granulated sugar. Whisk over medium speed until soft peaks form.
5. Carefully fold the cooled coconut mixture into the whipped cream until combined.
6. Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.
7. Top with additional whipped cream and any other toppings desired. Pictured is chocolate, strawberries, and sugared lime zest (lime zest coated in white sugar).