Recipe adapted from cousin Lena and Evolution Fresh The biggest secret to making coconut mousse successfully is temperature. Coconut cream must be cold in order to whip up. If you happen to have xanthan gum on hand, it helps to firm up the mousse even more. If you can’t find cans of coconut cream, you can use the cream from 3-4 cans coconut milk (not light). If using regular coconut milk, refrigerate the cans for at least 2 days, then use only the cream from the top, saving the clear coconut water for another use (It tastes great in smoothies!). Makes a great topping for berries! If you can get your hands on it, Mayan cocoa powder makes a great variation on the basic mousse. If you’d like to imitate the taste of Mayan cocoa powder, you can add a pinch of cinnamon and a pinch of cayenne.