Chocolate Coconut Milk Mousse Recipe

Chocolate Coconut Milk Mousse Recipe

Rich vegan chocolate mousse recipe that’s made with coconut milk that takes minutes to make. It’s thick, rich, creamy, dairy-free and suitable for vegan, paleo and refined sugar-free diets. Made from just 6 ingredients that you probably have already in your cupboards.

A very easy no-cook dairy-free chocolate mousse recipe using heart healthy coconut fats to naturally set this dessert.

Chocolate Coconut Milk Mousse – Dairy free and quick to make

Coconut milk is made using the white meat of the mature coconut. Coconut meat is usually shredded, soaked in water, blended and filtered to make milk. This removes most of the fibre but retains the fat of the coconut.

If you are feeling adventurous you can make your own coconut milk using the instructions in my golden tempeh curry. While saying in Bali I discovered that locals do not buy coconut milk – they made it. Luckily I travelled with a mini blender and the kitchen where I was staying had a strainer so I was able to make fresh coconut milk. Fresh coconut milk is more nutritious as pasteurising and canning does result in a lower amount of goodness in coconut milk.

Fresh coconut milk might not set as firm as tinned in this chocolate mousse. However if you use just a small amount of water to make fresh coconut milk it should still set firm enough when left overnight in the fridge.

Chocolate Coconut Milk Mousse Video Recipe

For the photos/video of this chocolate mousse, we used 85% dark chocolate roughly chopped and sprinkled on top. You can use any type of chocolate you prefer but I usually use a very dark chocolate as the bitter taste blends really well with this smooth creamy dessert. Plus very dark chocolate is vegan, low sugar, dairy free and high in antioxidants. Do always check your dark chocolate to make sure its vegan as some cheaper brands add butter oil as a cheap replacement for cacao butter.

Berries also work very well topped on this dairy free chocolate mousse such as raspberries, Incan berries and strawberries. Incan berries are otherwise known as cape gooseberries, golden berries, Peru cherries and physalis peruviana to name just a few!

Quick and easy 5 ingredient chocolat coconut milk mousse

I’ve always made this vegan chocolate mousse with full-fat coconut milk, this is creamy enough to make the mouse set just like a traditional mouse. With low-fat coconut milk, the cacao mousse won’t set so I recommend to only use full fat.

When making coconut chocolate mousse do check that your coconut milk is high in coconut. Some brands are as low as 30% coconut and others are 60% or more. Aim to get a brand that is at least 60% coconut.

If you are looking to reduce your fat amount, although coconut fat is healthy and fat is not the enemy, just make a smaller version of this chocolate coconut mousse.

A selection of dairy free chocolate mousse

As always I use heaped tablespoons for dry ingredients, so this mousse recipe calls for 4 heaped tablespoons of cocoa/cacao. This is technically the same ingredient as cacao is just Spanish for cocoa but most times raw cocoa is branded as cacao. Meaning cacao is often shorthand to mean raw. I like to use raw cacao powder as its higher in antioxidants and has not been treated with an alkali.

As with all of my recipes, this is designed to be simple and easy to make. Don’t feel limited by the ingredients here and add anything else you like! I think that cayenne pepper is a great addition to this chocolate mousse to give it a kick and bring out the deep chocolate flavour.

If you add anything extra please comment below or tag me on social media @nestandglow to share!

Big thanks to my friend Randy who gave me the chocolate mousse recipe and made the mousse in the video, while I stood on a chair with my phone recording. That’s why the quality of the chocolate mousse video isn’t quite the same as my other recipes!

Chocolate Mousse made from coconut milk and cacao. Naturally dairy free and high in antioxidants from the raw cacao. Easy to make in advance for a healthy treat that is vegan #veganrecipe #healthyrecipe #healthytreat #cacao #plantbased

Chocolate Coconut Milk Mousse Recipe

Ingredients

  • 2 cans coconut milk, not low fat 400ml cans
  • 4 tbsp cocoa/cacao powder
  • 4 tbsp sweetener maple syrup/coconut nectar/any liquid sweetener
  • 2 tsp vanilla extract
  • a pinch of salt
  • 3.5 oz/100g chocolate, optional but delicious

How to make

  1. Shake the coconut milk and open the tins.
  2. Pour into a bowl and whisk until it’s all combined.
  3. Add the cocoa/cacao, salt, vanilla and whisk while adding the sweetener.
  4. Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to thicken a bit. Scrape the sides half way through to ensure everything gets combined.
  5. It will still be pourable, see the video for consistency, but will set in the fridge.
  6. Pour mousse mixture into your serving dishes and place in the fridge for at least two hours.
  7. Finely chop the chocolate, sprinkle on top and serve.
  8. The vegan chocolate mousse will last a few days in the fridge.

If you like this recipe check out my “Nutella” chocolate hazelnut mousse – it’s very similar to this recipe apart from hazelnuts are added to make it a healthy vegan take on Nutella.

a spoonful of chocolate hazelnut healthy mouuse

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29 thoughts on “Chocolate Coconut Milk Mousse”

  1. This was amazing, I thought it looked to simple to be true! But it worked perfectly, this will become a staple in my kitchen from now on. Thanks!

  2. I would solidify the coconut milk first, save the water to make a simple syrup and whip the heck out of the solid milk then add all the rest. So good!

  3. Help! I followed the recipe and my mousse didn’t set. I used pride coconut milk in a can – not a low fat option. What has gone wrong?
    Thank you.

    1. Sorry to hear that, some people have this problem and I think it may be due to some brands having stabilizers added. I recommend to always use a brand that is a bit lumpy and not totally homogenized 🙂

    1. Bastian Nest and Glow

      Yes freezing works well, just take it out half an hour in advance to eat it like ice-cream. You can aslo freeze it in ice-lolly moulds for a lolly 🙂

  4. how long will it last frozen?
    Wondering if i can squish it into pouches and send with school lunches as a substitute for pudding!
    Hoping to freeze pouches and pull out the night before as needed.

    1. I would treat it like an opened can of coconut milk so only keep it out of the fridge for a few hours, hope that helps 🙂

    1. 2 cans 🙂 Sorry about that, it was corrected ages ago and seems to have been changed back! Corrected again, thanks for bringing it to my attention

    1. Hello Deb, it does depend on your coconut cream as it varies in different countries. Is your coconut cream pretty thick when it’s chilled? Is it from a can?

      1. Yes, it is pretty thick and comes in a can. I am making this for my dairy free, gluten free friend today. Just worried that it may not set well. I’ll get the milk without stabilisers, if I don’t get them I’ll have to use the cream version I think. Will send you pictures. Thank you for the recipe. 😊

        1. Great – hopefully its a high coconut content milk (60% or above as some are half this). Make it as early as possible so it will set. Any problems with setting just blend in some chia or flax seeds or even cashews. Let me know how it goes

  5. I haven’t been able to find any coconut milk that tells the amount of coconut yet. Is there a way for me to tell from the fat % on the nutrition facts? Or can you suggest a brand to me?

    1. Oh no sorry to hear that, are you in Europe? It’s listed on all the brands in the UK like this – Coconut Extract (75%), Water, etc but it might be different in other places.

      What I recommend to do is shake the can, if it’s got lumps / solid parts you should be good to go. If it sounds like one consistent liquid I would suggest not using it for this recipe.

    1. There’s the calories in the recipe, working on getting full nutritional information in the future. For now it can be imported into myfitnesspal or similar

  6. WOW! Okay so as someone not vegan (but trying!) this was amazing! i recommend popping it in the freezer and you get an amazing fudgesicle like ice cream! i’m addicted!!

    1. Thanks, that’s great to hear! This site is all about encouraging more plant foods into peoples diets. Agree it works really well frozen as an ice cream lolly!

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