This dreamy mousse starts with full-fat coconut milk, chilled overnight so the rich cream separates and whips into soft, billowy peaks. A touch of vanilla powder, warm Ceylon cinnamon, and a bright splash of lemon juice round out the flavor without weighing down that airy texture. Spooned into glasses and chilled until set, it turns silky and cool, almost like a chilled custard but lighter. Fresh torn mint on top adds a little herbal snap against the creamy base. It's an easy make-ahead dessert that fits perfectly into a plant-based spread, no special equipment required beyond a mixer and a little patience for the coconut cream to firm up.
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Place the unopened cans of coconut milk in the refrigerator for at least 8 hours or overnight. Do not shake the cans. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
Open the chilled cans and scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the watery liquid behind. Reserve the coconut water for another use or discard.
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