Chocolate Coconut Milk Mousse Recipe Recipe

Chocolate Coconut Milk Mousse Recipe

A rich chocolate mousse 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 recipe where the heart healthy fats in the coconut milk help to naturally set this dessert.

Chocolate Coconut Milk Mousse – Dairy free and quick to make

Chocolate Coconut Milk Mousse Recipe

  • Total time: 5m
  • Yield: 10 servings
  • Calories: 260 cal
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  • 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 below for consistency, but will set in the fridge.
  6. Pour 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 mousse will last a few days in the fridge.

Chocolate Coconut Milk Mousse Video Recipe

For the photos/video 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 desert and it’s vegan, low sugar and dairy free. Berries also work very well on this such as raspberries, Incan berries and strawberries. Big thanks to my friend Randi who gave me the recipe and made the mousse in the video, while I stood on a chair with my phone recording.

Quick and easy 5 ingredient chocolat coconut milk mousse

I’ve always made this with full-fat coconut milk, this is creamy enough to make the mouse set just like a traditional mouse. With low-fat coconut milk, it won’t set thick so I would recommend to only use full fat. 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 we use heaped tablespoons for dry ingredients, so this recipe calls for 4 heaped tablespoons of cocoa/cacao. This is essentially the same ingredient but sometimes raw cocoa is branded as cacao.

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23 thoughts on “Chocolate Coconut Milk Mousse Recipe”

  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 πŸ™‚

    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 πŸ™‚

  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 think it should last 2-3 months frozen, but haven’t tried it myself. Please do let me know how you get on πŸ™‚

    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 πŸ™‚

    1. 2 cans πŸ™‚ 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

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