If this is unsweetened, it looks as though it might be about 54% water and 35% coconut oil. I’m guessing that the upper limit might be about the quantity of fruit purees used in mousseline. But you may want to start with a smaller amount and then evaluate taste and texture before adding more.
Coconut oil has a much sharper melting point than butter- i.e., it is quite firm until it melts, and then it is liquid. There is no soft and creamy phase like butter. That will be balanced somewhat by the water, but just wanted to point that out so you’ll keep an eye on the texture/workability/pipeability while adding it to mousseline.