1 cup coconut milk
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
½ cup shredded coconut
1 tablespoon gelatin or agar-agar
2 tablespoons warm water
Whip coconut cream until smooth. Bloom gelatin in 2 tablespoons of warm water and set aside.
Take heavy cream and powdered sugar in a chilled bowl, add a few drops of vanilla and whip until soft peaks form.
Fold the whipped coconut cream into whipped heavy cream. Drizzle in gelatin mixture while folding.
Pour mousse into glasses, cover with plastic wrap, and chill for few hours. Garnish with coconut shavings and serve.