Coconut Mousse
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.
Servings: 4
Calories: 945kcal
Ingredients
Coconut Mousse
- 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
Fried Wontons
- 12 Wonton wrappers
- 2 Tbsp. Butter melted
- 1/4 cup Sugar
- 1/2 tsp. Cinnamon
Instructions
- 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
Fried Wontons
- 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.
To Assemble
- 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.
Notes
If you don't have coconut extract, feel free to use vanilla extract in its place.
To toast coconut for garnish, spread about 1/3 cup of coconut on a cookie sheet. Bake for about 10 minutes at 325 degrees or until it is a nice golden brown.