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Refrigerate coconut cream for a few hours or overnight.
Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Place in the fridge covered.
Melt the white chocolate.
Whip egg whites with lemon juice until thick an fluffy.
Carefully fold white chocolate in egg whites.
Then fold it in with coconut. Transfer it to dessert cups. Place in the refrigerator.
Blend strawberries in the blender. Pour a layer of strawberry on the mousse.
Enjoy!!!
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