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

Key ingredients in Coconut 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.

Recipe notes

Make ahead: The mousses can be assembled, covered, and refrigerated up to one day ahead. The coconut can be toasted, cooled, and stored in an airtight container at room temperature for up to a few days. Top the mousses with the toasted coconut and salt right before serving.

Storage: Leftovers can be covered and refrigerated for up to two days — the crumbs will soften over time.

(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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