| DIRECTIONS: |
- Heat oven to 350`F. Spread sweetened shredded coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6-8 minutes; let cool.
- Meanwhile, with an electric mixer, beat heavy cream with a pinch of kosher salt until soft peaks form.
- Gently fold in dulce de leche. Divide the mousse between bowls and chill for at least 45 minutes and up to 8 hours.
- Sprinkle with the coconut before serving.
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