***NOTE: Refrigerate your can of full fat coconut milk overnight to separate and solidify the coconut cream from the coconut milk***

Remove the can of coconut milk from the fridge and scoop out only the solid white cream and put into a bowl

Save the milk that's left in the bottom of the can to use in something else, like a smoothie

Add the orange juice and the vanilla to the bowl with the coconut cream and beat together with an electric hand mixer on low speed for a couple minutes until a thick heavy cream is formed

To melt your chocolate, place your broken up pieces in the top of a double boiler or a metal bowl over a pot of simmering water (*Important* - make sure the water doesn't touch the bottom of your bowl - but just allow the steam to heat the bowl with the chocolate)

Stir your white chocolate as it's melting with a rubber spatula until it's melted and creamy and then remove from heat

Add 2 heaping Tablespoons of the whipped coconut cream to your melted chocolate and gently stir together until combined

Slowly and gently fold this mixture into the bowl of whipped coconut cream until well combined

Spoon the mousse into mini dessert glasses of your choice - 2 to 4 ounce size is perfect

Toast a small amount of coconut in a dry frying pan

Top your mousse with toasted coconut and pomegranate seeds and garnish with a fresh orange wedge

ENJOY!