The night before you make this mousse, refrigerate the coconut milk overnight.

Remove the can of coconut milk from the fridge. Then, open it gently without shaking it. Using a spoon, scoop out the solid coconut from the can and place it in a medium bowl. Discard the extra liquid.

Melt the white chocolate. Add the white chocolate chips to a microwave-safe bowl and microwave the chocolate chips for 30 seconds. Remove them from the microwave and give them a good stir. If the chips have not melted completely, place the bowl back in the microwave and microwave on high for 10 seconds. stir and repeat (if necessary) until melted but not hot.

Fold the melted white chocolate into the bowl with the coconut pulp and stir with a spoon or whisk.

Add the mango puree to this coconut milk and white chocolate mixture.

Then, spoon in some of the passionfruit pulp and stir.

Spoon or pour this mango passion fruit mixture into 3 glass containers or mason jars.

Optional: To decorate these treats, add a few drops of mango puree and a little bit of passionfruit pulp onto the top of the Passionfruit Mango Mousse. Using a toothpick, swirl through these so a pretty pattern forms. However, these can be covered and chilled without this topping.

Then, cover the containers with plastic wrap or secure their lids on.

Place these containers containing this mango passionfruit cream mixture in a refrigerator to chill for 30 minutes or so. Serve chilled.