Coconut Milk Chocolate Mousse


I’m sharing another hugely popular recipe from my first food blog, Jilly Inspired. Making this chocolate mousse is practically foolproof.

Looking for a creamy, dreamy, non-dairy version of chocolate mousse? Look no further. Smooth, rich and chocolaty with a light texture, it rivals the real thing. But, it’s not as heavy as traditional chocolate mousse because it’s made with coconut milk. Coconut milk has lots of healthy omega 3’s, vitamins, minerals and antioxidants. It’s good for the skin too.
chocolate-mousse recipe


Coconut Milk Chocolate Mousse Recipe

Minimally Adapted from Chocolate Covered Katie’s recipe for Frosting Shots

Serves 4

Some notes:

The inspiration for this dessert came from Chocolate Covered Katie’s Chocolate Frosting Shots.

I’ve tried this recipe with Trader Joe’s Extra Thick and Rich Coconut Cream. It worked like a charm! It’s practically foolproof because there’s very little water in the bottom of the can. It’s all coconut cream, making it easier to whip into a decadent and delicious chocolate mousse. I recommend Trader Joe’s brand above all others for its richness and ease in preparation. Thai Kitchen Coconut Milk is also a great brand to use in this recipe. Do not use lite coconut milk.

It’s important to use quality Dutch process cocoa powder for this recipe. I recommend Penzeys brand. Some cocoa powders are tasteless and some leave a bitter flavor in the finished recipes. Find one you like.

I like my mousse on the bittersweet side. Add as much agave nectar as you want. But be careful, agave pours easily and loosens the mousse. I use organic blue agave nectar. Just a drizzle or two works for me.

This is an elegant dessert that you can change by adding different ingredients. If you use coconut extract and shredded coconut, you’ll boost the tropical flavor. Raspberry extract will produce a raspberry chocolate mousse that pairs nicely with fresh raspberries. Orange extract and orange zest is a favorite of citrus lovers. A sprinkling of ground cinnamon and a pinch of ground red chili pepper gives it a Mexican hot chocolate flavor. A pinch of ground cardamom and a sprinkling of chopped pistachios will lend an Indian flavor. Use your imagination and have fun.

Serves 4 with strawberries or raspberries. If serving more than four, or if you love chocolate mousse, double the recipe. Extra chocolate mousse is never a bad thing in my mind. It can be stored in the fridge for about three days.

This recipe is featured on Healthy Aperture

  • 1 14 ounce can of full fat coconut milk. I like Trader Joe’s Extra Thick and Rich Coconut Cream or Thai Kitchen Brand (see notes)
  • 1/4 cup of best quality Dutch Process Cocoa Powder 
  • 1/2 teaspoon of vanilla, raspberry or coconut extract (optional)
  • Drizzle of agave nectar or honey
  • Serving Suggestions: ground cinnamon, ground red chili pepper, ground cardamom, shredded coconut, chopped nuts, strawberries, raspberries. See notes for more options.


Put the unopened can of coconut milk in the coldest part of your refrigerator overnight. I’ve had good results with Trader Joe’s and Thai Kitchen brands. The coconut milk must be very cold for this to work properly.The next day, take the can out of the fridge and gently open it before it warms to room temperature. Do not shake the can. You’ll see the white, thick coconut cream at the top. The coconut water will be underneath the coconut cream at the bottom of the can. Don’t use the coconut water in this recipe. Gently lift the coconut cream out of the can, being careful to leave the coconut water behind. Trader Joe’s Extra Thick and Rich brand has almost no coconut water at the bottom, which is a good thing here. Thai Kitchen has more fresh coconut flavor and more water at the bottom of the can. Either brand will work.Put the coconut cream in a large bowl. Add the extract of your choice (if using). Beat with an electric mixer until it starts to whip-up and increase in volume. Drizzle a little agave nectar or honey and whip some more. The agave will loosen the coconut cream and make it a little glossy. Don’t overdo it with the agave or it will be too sweet and too thin in consistency. Fold in the cocoa powder with a spatula until it’s well incorporated. Taste, stir in a little bit more agave or honey to sweeten if necessary. Beat some more until it’s fluffy and whipped.  Serve with shredded coconut or any other suggestion.***After making this several times, I found that I actually like it better if it sits in the fridge for a few hours to chill. It gets thicker as it chills. You can make this the night before you’re going to serve it. Perfect for entertaining. Be sure to make extra because people will most likely ask for seconds.***

6 thoughts on “Coconut Milk Chocolate Mousse

  1. This is delicious! I used Hershey’s dark chocolate cocoa, and ended up needing a fair amount of agave to make it sweet enough. Since I kept in the fridge overnight, it stayed thick despite the extra liquid from the agave. This is dangerously easy and yummy!

  2. I used Trader Joe’s Coconut Cream which has no water, but when I whipped it before even adding the agave, it separated and became curdled. Have I gone too far, or not enough with the whipping?

    • There is s tiny bit of water in Trader Joe’s Coconut Cream. I often find it at the very bottom. Always lift the cream out of the can with a spoon. Don’t just dump it into a bowl. I hope that helps! Thanks for asking a question.

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