Last updated on September 7th, 2022
An easy dessert that’s special enough for company, Coconut Mousse Napoleons are sure to impress! The coconut mousse is low carb and the flaky layers are easily made with wonton wrappers.
Last year, I shared my recipe for low carb, keto friendly coconut mousse and it quickly went viral on Pinterest.
One reader who made it was kind enough to leave a comment letting me know how much she loved it!
“I made this today and loved it! It tasted like no bake cheesecake!
I added a tablespoon of lemon juice as well. Absolutely delicious!”
I love hearing feedback like that especially when I agree with her! It really is delicious and tastes so indulgent. No one has to know it only takes about 5 minutes to make!
So I decided to kick it up a notch and use the same recipe for mousse to make Coconut Mousse Napoleons! This only adds about 10 minutes onto your hands-on time and really turns it into a show-stopping dessert.
What Are Napoleons in Food?
A Napoleon in food terms refers to a pastry cream or custard that’s layered with a puff pastry. Sometimes it’s referred to as Millefeuille which means one thousand sheets or layers which is why you’ll often find Napoleons made with puff pastry sheets.
This version of a Napoleon is an easy method of making of this French dessert, since I used wonton sheets in place of the puff pastry. It also allows you to make them ahead of time rather than having to cook your puff pastry at the last minute.
How Do You Make Fried Wontons?
Since I’ve already shared the recipe for the Coconut Mousse, the main point of this recipe is to show you how to make the fried wontons that you use to layer the mousse.
These really are the easiest things to make and once you learn how, you’ll want to start mixing up your flavors and pairing them with other types of mousse too!
Ingredients for Napoleons
In a small bowl, melt your butter and then set aside. In a second small bowl, mix sugar and cinnamon until well combined.
Preheat your oven to 300 degrees and line a cookie sheet with parchment paper. You want to be sure you line the sheet otherwise the sugar crystallizes as it’s cooking and can stick to an unlined sheet.
Lay your wonton wrappers out on the parchment paper lined cookie sheet. I made 12 fried wontons for this recipe. Brush the wonton wrapper with melted butter and then sprinkle with the cinnamon sugar mixture.
Carefully flip them over and repeat the steps on the back side too.
Then bake for 6-7 minutes. You’ll want to keep a close eye on them and remove them as soon as they start turning golden brown and crispy. There’s a fine line between done and too well done, so make sure you don’t lose track of time!
How to Assemble Coconut Mousse Napoleons
The best part of these is that you can make your coconut mousse ahead of time and your napoleons ahead of time. Just don’t assemble them too far ahead of time because you want the wontons to stay crispy and not get soggy.
When you’re ready to assemble, place a fried wonton on the serving dish and then spoon coconut mousse on top. I like to use a pastry bag with a star tip to make it look extra fancy but you can just use a spoon if that is all you have.
Repeat the layers two more times. You should have 3 wontons and 3 layers of coconut mousse ending with the mousse on top. Sprinkle some toasted coconut on top for a little garnish and enjoy!
Looking for More Mousse Treats:
Here are some more of our favorites:
- 1/4 cup Butter softened
- 8 oz Cream Cheese softened
- 1/2 cup Erythritol
- 2 cups Heavy Whipping Cream
- 1/2 cup Flaked Coconut
- 1/2 tsp Coconut Extract (or vanilla)
- Toasted Coconut optional
- 12 Wonton wrappers
- 2 Tbsp. Butter melted
- 1/4 cup Sugar
- 1/2 tsp. Cinnamon
- In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
- On high speed, gradually add heavy whipping cream until stiff peaks form.
- Fold in flaked coconut and coconut extract. Store in refrigerator until ready to use
- Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
- In a small bowl, mix cinnamon and sugar. Lay wonton wrappers out in a single file on the parchment lined cookie sheet
- Brush with melted butter and then sprinkle with cinnamon sugar mixture. Carefully flip over and repeat steps on other side. Bake for 6-7 minutes until golden brown.
- Place wonton on the serving dish and spoon or pipe coconut mousse on top. Place a second wonton on top of the mousse and repeat steps, ending with a layer of coconut mousse. Sprinkle toasted coconut on top as a garnish if desired.
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