easy coconut mousse dessert
How to Make easy coconut mousse dessert
- Reserve 2 tablespoon toasted coconut. Combine remaining coconut and melted butter in a medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Refrigerate for 15 minutes.
- Meanwhile combine pudding mix and milk in a large bowl. Prepare according to package directions.
- Gently stir whipped cream and sugar into the pudding. Pour into the coconut crust. Sprinkle top with remaining coconut. Refrigerate until it's set for at least 4 hours.