This coconut mousse recipe is shown in half a coconut which would be terrific if you have easy access to coconuts or if you were doing a theme meal. You could easily substitute glasses to serve the coconut mousse in.
In a medium bowl, combine salt, sugar and cornstarch.
Whisk eggs and vanilla into the sugar/cornstarch mixture. Set aside.
In a heavy saucepan over medium high heat,
heat coconut milk until just boiling.
Pour 1/2 cup of the coconut mixture into egg mixture and mix well.
Whisk in the remaining coconut milk mixture, 1/2 cup at a time. Mix until well combined.
Pour the coconut mixture back into saucepan and return to medium high heat on the stove.
Bring to a boil and cook, stirring constantly, for 2 minutes.
Remove the coconut mixture from heat and immediately whisk in the cold butter.
Pour the mixture into a heat proof bowl. Cover and refrigerate for 2 hours, until well chilled.
In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream until firm peaks form.
Gently fold whipping cream into coconut mixture.
Spoon mousse into coconut halves, if using, or serving bowls.