White Chocolate Coconut Mousse topped with fresh berries and served on plate

Easy White Chocolate Coconut Mousse Recipe

Do you like white chocolate? Then you will definitely love this quick and simple White Chocolate Coconut Mousse recipe. Ultra-fluffy and absolutely delicious, topped with toasted coconut and fresh berries. Yummy! 

White Chocolate Mousse Recipe

An amazing delicious treat

Serves 1 - Easy-peasy - 30 minutes 



140g white chocolate

1 cup double cream

⅓ cup coconut milk

12-15g desiccated coconut

1 large egg (only the white) 

1 teaspoon of honey



1. Melt the white chocolate in Bain Marie.

2. Pour the coconut into a hot pan and lightly toast.

3. Lightly mix together the egg white and honey.

4. Pour the egg mixture into the pan, make a circle roughly the size of the mould and cook until it’s a similar texture to a pancake.

5. Carefully place the egg into the bottom of the mould.

6. Lightly whip the double cream.

7. Add the coconut and white chocolate to the cream, mix gently.

8. Quickly pour it into the mould before it sets.

9. Chill for 15 to 20 minutes before serving.

10. Serve with the toasted coconut on top and berries to garnish


Our Executive Chef Andy Chu was inspired by our award-winning Coconut Chicken Curry noodles when he created this White Chocolate Coconut Mousse recipe. You can subscribe to our newsletter for the latest cooking inspiration.

Mr Lees Team