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 Recipe
- Total time: 5m
- Yield: 10 servings
- Calories: 260 cal
- Print Recipe
- 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
- Shake the coconut milk and open the tins.
- Pour into a bowl and whisk until it’s all combined.
- Add the cocoa/cacao, salt, vanilla and whisk while adding the sweetener.
- 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.
- It will still be pourable, see the video below for consistency, but will set in the fridge.
- Pour into your serving dishes and place in the fridge for at least two hours.
- Finely chop the chocolate, sprinkle on top and serve.
- 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.
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.
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.