Tropical Coconut Passion Fruit Mousse

Chill the can of full-fat coconut milk in the refrigerator overnight. This helps separate the cream from the liquid.

Open the chilled coconut milk can without shaking it. Scoop out the thick coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. Discard the liquid or save for another use.

Add the sweetened condensed milk, passion fruit pulp, granulated sugar, and vanilla extract to the bowl with the coconut cream. Mix well with a whisk or electric mixer on low speed until just combined.

Increase the mixer speed to medium-high and beat the mixture for 3-5 minutes, or until it becomes light, fluffy, and holds soft peaks. Be careful not to overmix.

Divide the mousse evenly among 6 individual serving glasses or a large serving bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.

Before serving, garnish with toasted shredded coconut.