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White Chocolate Mousse and Coconut Pastries

Pastries stacked on top of each other topped with almonds and chocolate on a cooling rack.

White Chocolate Coconut Pastry – Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse come together into a decadent dessert which resembles the famous candy.
Puff pastry sheets topped with white chocolate mousse on a cooling rack.
Growing up, coconut enrobed in chocolate was one of my favorite chocolate bars. One day as I was thinking of something to make, the idea of combining these same flavors in a pastry came to mind and I knew I had to experiment soon.

Pastries with mousse cream, drizzle chocolate, and almonds.

The results of my experiment were a success, so here I am sharing it with you guys. Anything with puff pastry must be eaten relatively soon after assembly if you want to enjoy the crispness of the puff pastry, but since puff pastry layer is pretty thick, the pastries retain some of their crispness even the next day (stored in the fridge).

So give this White Chocolate Mousse and Coconut Pastries a try! 

White Chocolate Mousse and Coconut Pastries

Yields: 28 pcs


  • 2 pastry sheets (Pepperidge Farm)

White Chocolate Mousse:

  • 2 cups white chocolate chips
  • 3 cups heavy whipping cream (1 1/2 cups almost boiling heavy whipping cream + 1 1/2 cold heavy whipping cream)
  • 1 drop of Coconut flavoring (affiliate link) *Optional

Chocolate Ganache:

  • 1/2 cup milk chocolate chips
  • 1/4 heavy whipping cream, heated to almost boiling


  • 2 cups Sweetened Coconut Shreds (optional)
  • Toasted Almonds

Make the White Chocolate Mousse:

How to make the white chocolate mousse with sugar, white chocolate and coconut oil.

Heat half of heavy cream in the microwave or in a saucepan until almost boiling. Pour the hot cream over the chocolate chips and swivel the bowl until all chocolate chips are covered with hot cream. Let sit for 2-3 minutes. Whisk the mixture until smooth.

How to heat half of heavy cream and mix with chocolate until smooth.

Add the cold heavy cream and coconut oil (if using), then whisk again until smooth. Refrigerate until completely cold (this is best left in the fridge overnight).

How to mix in the rest of heavy cream and coconut oil and whisk until smooth.

Finish this step on the day you bake the layers.  
Once the white chocolate mixture is absolutely cold, whip it with a mixer set on high until increased in volume and stiff. Take care not to overbeat or the mousse might separate.

How to whisk white chocolate mixture until increased in volume and stiff.

Bake the Puff Pastry Layers:

Thaw the pastry sheets on a counter until you’re able to unfold them. Place one sheet on top of the other and roll on a floured surface to 15″ x 11″ rectangle.

Preheat oven to 400F. Transfer the puff pastry to a baking sheet. Poke the puff pastry with a fork all over.
Freeze the puff pastry for about 20 minutes now. Remove from the freezer and cover with a sheet of parchment paper, then place another baking sheet on top. Placing a baking sheet on top ensures that the puff pastry bakes completely flat. Bake for about 20 minutes or until it’s a deep golden color.

Remove the baked puff pastry sheet to a cooling rack and cool completely. Trim off edges with a sharp thin knife, then cut the puff pastry sheet into 4 equal pieces along the short side, then cut in the opposite direction into 7 strips. This will create 28 equal rectangles. Using a ruler might be a good idea if you want to make every piece about the same size.

How to cut baked puff pastry into 28 equal rectangles.

Make the ganache for the drizzle: 

Pour heated to almost boiling point hot heavy cream over chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth. Transfer to a ziplock bag for later use.

How to stir heavy cream and chocolate chips until smooth and transfer to a Ziploc bag.


Fit a pastry bag with a 4B pastry tip (or any star shaped tip). Fill the pastry bag with the prepared white chocolate mousse and pipe 3 stars on each piece of the baked puff pastry rectangles.

How to fit pastry bag and fill bag with white chocolate mousse and pipe 3 stars on each baked puff pastry rectangle.

Snip the corner of the ziplock bag filled with chocolate ganache and drizzle the chocolate in a back and forth motion on top of the piped white chocolate mousse. Top each piped mount with a toasted almond.

How to use the chocolate ganache to drizzle the chocolate on top of piped white chocolate mousse.

You can serve the pastries as is, or stack two of them on top of each other for larger size pastries.
White Chocolate Mousse and Coconut Pastries are best served within a couple hours of making, but can be stored until later in the fridge.

Pastry topped with chocolate ganache on a cooling rack.

Check out these other great Desserts:

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Vonna S Engelhardt

    could you make this White Chocolate Mousse and Coconut Pastries recipe printable

    · Reply
  • Platt College

    The pictures make this dessert look yummy! I like white chocolate mousse too!

    · Reply
  • Sarah

    Hi Marina,

    I work for—a James Beard Award winning digital publication dedicated to good drinking and great living.

    We’re currently working on some delicious dessert food & drink recipe content for Pinterest right now. We’ve been fans of yours for a while now and would love to contribute to your shared board, …:::{Eat Dessert First!}:::….

    We have an avid Pinterest audience and we know they’ll absolutely love this shared board! And beyond adding great content to the board, we also have the ability to cross-promote pins from the shared board to our other boards and possibly across our other digital channels.

    We’d be really excited to collaborate on the …:::{Eat Dessert First!}:::… shared board with you. If you’ll have us, you can add us via our email address

    Looking forward to working together!


    Pinterest Profile:

    · Reply
  • Alla Nikiforets

    Looks soooooo delicious!!!

    · Reply

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