In a mixing bowl, pour the heavy whipping cream and whip it until soft peaks form.

In another bowl, mix the sweetened condensed milk, coconut milk, vanilla extract, and a pinch of salt.

Gently fold the whipped cream into the coconut mixture using a rubber spatula.

Stir in the shredded coconut until evenly distributed.

Transfer the mousse into serving cups or bowls and refrigerate for at least 2 hours.

Once set, garnish with extra shredded coconut or fresh fruit.

Serve the mousse chilled and enjoy.