How is it Wednesday again? It feels just like yesterday when Wini Moranville guest posted about her French ways and shared some great recipes with us! Guess time flies when you are eating good food, right? Today’s special guest is Milisa Armstrong, author of the popular food blog, Miss in the Kitchen. Not only does she make amazing recipes like these Bacon Tomato Basil Tarts, but check out her current foodie giveaway for a gorgeous Le Creuset skillet! She’s definitely someone to follow on Twitter, with her loving sense of community and always just a tweet away! Be sure to follow her on Twitter and like her on Facebook after you check out today’s edition of Wednesday’s with…
 Hey Y’all! I’m Milisa from MissintheKitchen, one of Nelly’s Virtual Potluck partners.  I jumped at the chance to guest post here on Cooking with Books, there is always something interesting and certainly delicious coming from Nelly.  I thought I would make something sweet and then I was a little worried at guest posting a dessert for a real life pastry chef.
I wanted something for summer that was quick and easy and didn’t require turning on the oven.  I decide on a cream cheese and white chocolate mousse with toasted coconut.  It was perfect and rich enough to be very satisfying. My husband loved it and it disappeared in a hurry.  That’s always a good sign!  This would be a perfect dessert to whip up for unexpected guests. Ready in less than 10 minutes and that’s hard to beat.
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Wednesdays with…Miss in the Kitchen

Print Recipe


  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 4 oz white chocolate chopped
  • 1 tablespoon milk
  • 4 oz cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons dulce de leche caramel
  • ½ cup coconut toasted


  • In a large mixer bowl, beat whipping cream until peaks start to form. Add powdered sugar a little at a time while mixer continues whipping cream until stiff peaks form.
  • In a microwave safe bowl, add white chocolate and milk and microwave in 20 second intervals, stirring in between until white chocolate is melted and smooth. Stir in vanilla. Beat in softened cream cheese.
  • Fold white chocolate mixture, whipped cream and 1/4 cup of coconut together until well combined.
  • Spoon into serving dishes. Sprinkle with remaining coconut and drizzle with caramel (You may want to heat caramel slightly to make drizzling easier.)
  • Refrigerate until ready to serve.


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  1. This is so beautiful! I am so happy to meet you and have the chance to discover another blog and blogger.I think a coconut mousse is fabulous and so prefect for a summer treat! Bookmarked!

  2. I’m absolutely making these! Thanks for the awesome recipe 😉

    “Happy Cooking”

  3. Toasted coconut mousse? Top that with caramel and I’m ready to surrender. 🙂