Coconut Milk Chocolate Mousse Recipe
Introduction
This Coconut Milk Chocolate Mousse is a rich and creamy dessert that’s both dairy-free and delightfully easy to make. With just a few simple ingredients, you can whip up a smooth, naturally sweetened treat perfect for any occasion.
Ingredients
- 1 can full-fat coconut milk
- 2–4 tablespoons cacao powder or cocoa powder
- 2–4 tablespoons sugar, stevia, sugar-free sweetener, or maple syrup
Instructions
- Step 1: Place the can of coconut milk in the fridge for at least 24 hours to allow it to thicken.
- Step 2: Open the chilled can carefully and scoop out the thickened coconut cream from the top into a large mixing bowl. Save the remaining liquid for smoothies if desired.
- Step 3: Using an electric or hand mixer, whisk the coconut cream until it forms soft peaks and reaches a whipped cream consistency.
- Step 4: Add the cacao powder and your preferred sweetener to the whipped coconut cream. Mix until smooth and creamy.
- Step 5: Transfer the mousse to serving bowls. Enjoy immediately or refrigerate for a few hours to thicken further. Consume within 24 hours and store leftovers in an airtight container in the fridge.
Tips & Variations
- For a richer flavor, try to use high-quality, raw cacao powder.
- Adjust sweetness to your taste by adding more or less sweetener.
- Add a splash of vanilla extract or a pinch of cinnamon for extra depth.
- Top with fresh berries or shaved dark chocolate before serving.
Storage
Store any leftover mousse in an airtight container in the refrigerator for up to 24 hours. Before serving, you may want to let it soften slightly at room temperature or whisk it briefly to restore its creamy texture. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is important for achieving the creamy, whipped texture. Light coconut milk lacks the necessary fat and won’t whip properly.
What if my coconut cream doesn’t thicken after chilling?
Make sure the coconut milk is well chilled for at least 24 hours, and avoid shaking the can before opening to keep the cream separate from the liquid. Also, use a brand known for solid coconut cream separation.
Print
Coconut Milk Chocolate Mousse Recipe
- Total Time: 24 hours 5 minutes
- Yield: 4 small servings 1x
- Diet: Vegan
Description
This Coconut Milk Chocolate Mousse is a deliciously creamy, dairy-free dessert made with thickened coconut cream, rich cacao powder, and your choice of sweetener. Perfectly whipped to a light, mousse-like texture, it offers a simple yet decadent treat that’s quick to prepare and ideal for special occasions or anytime you crave a chocolatey delight without dairy.
Ingredients
Main Ingredients
- 1 Can Full-Fat Coconut Milk (chilled for at least 24 hours)
- 2–4 Tablespoons Cacao Powder or Cocoa Powder
- 2–4 Tablespoons Sugar, Stevia, Sugar-Free Sweetener, or Maple Syrup (adjust to taste)
Instructions
- Chill the Coconut Milk: Place the can of coconut milk into the refrigerator for at least 24 hours to allow the cream to thicken properly.
- Separate the Coconut Cream: Carefully open the chilled can and spoon out the thickened coconut cream from the top into a large mixing bowl or the bowl of a stand mixer equipped with a whisk attachment. Set aside the remaining coconut water for other uses like smoothies.
- Whip the Coconut Cream: Using an electric or hand mixer, whisk the coconut cream until soft peaks form and it reaches a whipped cream consistency, which should take a few minutes.
- Add Cocoa and Sweetener: Gradually add the cacao powder and your choice of sweetener to the whipped cream, blending until the mixture is smooth, creamy, and fully combined, creating a luscious chocolate mousse.
- Serve or Chill: Transfer the mousse into small serving bowls. You can enjoy it immediately for a softer texture or refrigerate for a few hours to allow it to thicken further. Consume within 24 hours, storing any leftovers in an airtight container in the fridge.
Notes
- Ensure the coconut milk is full-fat and well chilled to properly separate the cream.
- The sweetness and cocoa can be adjusted based on personal preference for a milder or richer chocolate flavor.
- Use a quality cacao powder for the best depth of chocolate taste.
- Whipping may take 3-5 minutes depending on mixer strength and coconut milk consistency.
- This mousse is best enjoyed fresh but can be stored refrigerated for up to 24 hours.
- The leftover coconut water can be saved for smoothies or other recipes as a flavorful addition.
- Prep Time: 5 minutes (plus 24 hours chilling time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: Coconut Milk Chocolate Mousse, Dairy-Free Chocolate Mousse, Vegan Dessert, Coconut Cream Mousse, Healthy Chocolate Mousse
