In a large mixing bowl, combine heavy cream, coconut milk, powdered sugar, vanilla extract, and a pinch of salt. Stir until evenly blended.

Using an electric mixer, whip the ingredients on medium-high speed for about 3–5 minutes until soft peaks form.

Fold in the shredded coconut and cream of coconut gently with a rubber spatula.

Spoon the mousse into serving dishes, cover, and refrigerate for at least 2 hours to set.

Once chilled, garnish with additional shredded coconut or fresh fruit before serving.