Coconut Milk Chocolate Mousse

In search of a creamy, dreamy, non-dairy version of chocolate mousse? Look no further. Smooth and chocolaty with a light texture, it rivals the real thing. But, it’s not as heavy as traditional mousse because it’s made with coconut milk.

This is an elegant dessert that you can change by adding different ingredients. Coconut extract and shredded coconut is lovely. Use your imagination and have fun. I like to serve it with fresh strawberries or raspberries or just eat it straight from the fridge with a spoon.

If serving more than four, or if you love chocolate mousse, double the recipe. Extra chocolate mousse is never a bad thing. It can be stored in the fridge for about three days. It thickens as it chills. 

Coconut Milk Chocolate Mousse Recipe

Serves 4

Some notes & Tips

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. There’s very little water in the bottom of the can. But there is some coconut water. You don't want any coconut water in this recipe. The coconut cream is what you need. Thai Kitchen Coconut Milk is also a great brand to use in this recipe. It has better flavor but less coconut cream. You may need two cans of Thai Coconut Milk. Do not use lite coconut milk. Do not shake the can.

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 recipe is featured on Healthy Aperture.

Ingredients

• 1 can of full fat coconut milk or coconut cream 
• 1/4 cup of cocoa powder  
• 1/2 teaspoon of vanilla, raspberry or coconut extract (optional)
• A good drizzle of agave nectar, maple syrup or honey (a little powdered sugar works too) 
• To serve: ground cinnamon, ground red chili pepper, ground cardamom, shredded coconut, chopped nuts, strawberries, raspberries, shaved chocolate or chocolate chips 

Instructions

Put the unopened can of coconut milk in the coldest part of your refrigerator overnight. I’ve had good results with Trader Joe’s Coconut Cream and Thai Kitchen Coconut Milk. The coconut milk must be very cold for this to work properly. Thai Kitchen has a pure, clean taste compared to Trader Joe's brand. But, it has less coconut cream so you may need two cans.  

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. But it still does have some water, so be watchful for it. 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, maple syrup 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. 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. In a pinch, chill it for 10-15 minutes in the freezer to thicken it before serving.

Bon Appetit!