Step 1

Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract. Beat until cream thickens and forms thick peaks, about 3-4 minutes. Transfer to a small bowl and refrigerate until use.

Step 2

In a medium bowl, beat the mascarpone cheese, coconut milk and coconut extract and coconut rum if using until just combined. Using a rubber spatula, fold in half of the whipped cream until just combined. Add the remaining and repeat until just incorporated.

Step 3

Chill mousse for at least an hour before serving. Spoon into cups, jars or ramekins and top with fresh berries.