- 1/3 pound bittersweet chocolate
- 1 (11.25-ounce) can sweetened condensed coconut milk
- 1 (9-ounce) tub non-dairy whipped topping
- 1 cup unsweetened coconut flakes, toasted and cooled
Roughly chop chocolate and melt, either in a double boiler or in the microwave, 10 seconds at a time, stirring frequently.
Add sweetened condensed coconut milk to melted chocolate and stir to combine. Cool to room temperature. Add about half of the tub of whipped topping, 1/4 cup at a time, gently folding each addition. Fill the bottoms of eight dessert cups with the chocolate mousse mixture. Layer each with a generous sprinkle of toasted coconut and a scoop of whipped topping. Make one more layer of mousse, coconut and topping in each cup, leaving enough coconut for garnish on top. Refrigerate at least two hours or overnight. Serve cold