Refrigerate the cans of coconut cream for at least 4 hours or more.
Scoop out just the coconut cream – no liquid – into a chilled bowl, preferably a metal bowl.
Add the remaining ingredients and blend with a hand mixer for at least 15 minutes or until peaks form.
For the final 5 minutes of mixing, I like to change the mixing attachment to a whisk to make the mousse a little more voluminous.
Garnish and enjoy!