Chocolate Coconut Milk Mousse Recipe

Chocolate Coconut Milk Mousse Recipe

Rich vegan chocolate coconut 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. Chocolate mousse 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.

Play on YouTube.

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

Yield: 5 mousses

Chocolate Coconut Milk Mousse

Chocolate Coconut Milk Mousse Recipe

Vegan and dairy free mousse made from coconut milk. Easy to make and full of goodness from cacao. You can use any sweetener you like for this coconut mousse.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes


  • 2 cans of 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


  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
  5. thicken a bit. Scrape the sides half way through to ensure everything gets combined.
  6. It will still be pourable, see the video for consistency, but will set in the fridge.
  7. Pour mousse mixture into your serving dishes and place in the fridge for at least two hours.
  8. Finely chop the chocolate, sprinkle on top and serve.
  9. The vegan chocolate mousse will last a few days in the fridge.

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Nutrition Information



Serving Size


Amount Per Serving Calories 347Total Fat 35gSaturated Fat 31gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 51mgCarbohydrates 9gFiber 0gSugar 4gProtein 4g

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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62 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. Bastian Durward

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

    1. Bastian Durward

      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. Bastian Durward

      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!

  7. Sooooo I just tried this using Trader Joe’s (an American store) organic coconut milk. It stayed liquid and the fat parts never quite lost their crumbly quality even when mixed by hand, with an electric mixer then finally a blender. I finally added chia seeds, blended again, and refrigerated for 4 hours—still liquidy with the fat parts separated and on top. My solution? Throw in some milled flax seed, heat it up on the stove and have some tasty hot chocolate ?.
    What I may do in the future: try a different coconut milk brand and/or heat everything up to distribute the milk fat then refrigerate. That last one will add time, but it might be worth a try. I’ll update when I try either!

    Regardless if this is hot or cold, this is delightful! Thank you so much for the recipe!

    1. Bastian Durward

      Hi there, I’m so sorry it didn’t work out for you 🙁 this recipe is really the bane of my life – half joking! I love trader joes, wish they would open some up in the UK. I find the trick to this is getting a coconut milk that when you shake it you can hear it’s not one solid liquid. Some coconut milk is 30% coconut and others 70%. Do try a different brand that passed the shake test

  8. FYI This is not a quick dessert people!.. after 8+ hours I still have liquid. Trying the freezer now… but I suggest you take the words “takes minutes to make” out of the description! The setting time needs to be included not just the mixing of ingredients time!!!

    1. Bastian Durward

      Hi there, sorry about that I’ll adjust it talk about minutes to make but takes longer to set. It set’s pretty quickly for me but that’s probably because my kitchen is rather cold so the coconut milk starts off chilled

  9. I tried this last night and it came out really runny after whisking by hand, with an electric hand mixer, in blender, and finally adding chia seeds. The milk fat was still in pieces, but I put it in the fridge anyway. A few hours later it was still runny with the milk fat hanging out on top. Solution? Added a spoonfull of milled flaxseed, heated it up and made delightfully creamy hot chocolate!
    Next time I’ll try coconut cream and see if it comes out thicker, either way it was amazing! Thanks for the recipe!

    1. Bastian Durward

      Ah sorry about that – coconut varies so much. But great that you knew there was no waste to be had – that’s exactly what I do when something chocolate doesn’t turn out – make it into a hot chocolate!

  10. My mousse mixture came out super lumpy. Not sure what I did wrong but it’s just not mixing well and I followed the recipe to the dot.

    1. Bastian Durward

      Hi there, coconut milk does vary so so much! If it’s lumpy I would mix a bit more to melt it and combine. What were you using to mix?

  11. I needed a little extra something tonight so I used honey as the sweetener and threw in about a third of a sugar free orange instant jello packet. It was incredibly good.

    1. Bastian Durward

      I’m sorry it’s hard to recommend a brand (i often use Aldi’s own brand but that might vary in other countries) just choose a full fat one thats at least 60% coconut

  12. I make mousse from 1 can organic coconutmilk, 10 big soft (meljool) dates, 5 tbs pure cocoa powder (and sometimes a little organic orange peel). All blended and always a perfect result.
    Thank you for all your lovely inspiration!

    1. Jette, I was seriously jonesing for something dark, dark chocolate & creamy and just tried your recipe for mousse….I’m falling over myself drooling!

      I used Savoy coconut cream (it’s actually coconut milk with 70% coconut & water), which has been my favorite non-additive coconut milk for years, 5 heaping tbsp of high quality cocoa powder (from the health food store), plus 11 dates (big, fat, juicy, Persian type dates). About 3 minutes in the blender was all it took.

      Super smooth, creamy & luscious! Most is in the fridge chilling right now, but I couldn’t resist a small bowlful before it set. This replaces all my cravings for the times I’m feeling hormonal & am going crazy for dark chocolate. Healthy, incredibly easy & far better than what I usually indulge in!

      Thank you for sharing in the comments. I’ll be making this recipe for years to come!

  13. hoping it sets as i am sure the finished dessert is scrumptious if done right..just put in fridge…after whisking it several moments it was still quite a liquid not thickening…may put in freezer if not thickening in a few hours.

  14. Before anybody wastes money on coconut “milk” just know that you should be using coconut CREAM! The milk is not thick but rather, the cream is. The author obviously doesn’t know the difference.

  15. Barbara J. Kimball

    To address the difference in coconut products by country, let me offer that in the U.S. coconut milk is watery and coconut cream is almost solid it’s so thick. At least all of the brands I’ve seen. There is also coconut water, I believe. But the coconut milk I’ve bought in cans is very watery, not milky.

  16. Just made this recipe at my job and was amazing! I work in a recovery center and was trying to find recipes that are dairy free and vegan friendly. I came upon this gem and was not disappointed. I don’t know what is happening in the other posts but I live in Northeast Pennsylvania, USA and canned coconut milk has always been thicker than coconut water??? At least in my experience. When I opened the cans I emptied them in the stand mixer and combined the coconut and water further until it was totally combined. Once I did that I then added the ingredients (used honey as my sweetener). I filled 3oz cups with the mixture and it sure did set. I’m amazed with this recipe and ALL the patients and staff absolutely loved it. This will become a staple. Thank you soooooooo much for sharing such a wonderful recipe??

    1. That has made my morning! So glad so many people liked it! Coconut milk seems to vary so much, but glad it worked for you. You definitely need to use the thick creamy coconut milk and not low fat or coconut water. Isn’t it great when you find a new staple recpie?! 😀

  17. After sitting in the fridge for over 6 hours, the oils from the coconut milk separated and so the cream dessert is floating on top of oil. It taste good but I am sad

  18. Put your cans of coconut milk in the fridge for a day or two – the water separates from the cream, so you’re left with thick cream to use for recipes like this! Save the water to use in smoothies 🙂

  19. I love this!! It’s so simple but tastes amazing! Tastes like something you’d have for dessert at a fancy restaurant!
    Will make again

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