Coconut-Chocolate Mousse with Raspberry Coulis
A rich, sugar-free dessert with velvety coconut mousse and a vibrant raspberry swirl. This keto recipe (sugar-free), ready in about 10 minutes, pairs full-fat coconut milk, unsweetened cocoa powder, erythritol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup full-fat coconut milk
- 2 tbsp unsweetened cocoa powder
- 3 tbsp erythritol
- 1/2 cup raspberries
- 1 tsp coconut oil
- 1/4 tsp lime zest
The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Chill a 1-cup glass ramekin in the freezer for 5 minutes. Combine 1/2 cup full-fat coconut milk, 2 tbsp unsweetened cocoa powder, 3 tbsp erythritol, and 1/4 tsp lime zest in a small bowl.
- Step 2: Whisk vigorously for 2 minutes until smooth and thickened. Divide evenly between two chilled ramekins.
- Step 3: Refrigerate for 2 hours until set. Meanwhile, blend 1/2 cup raspberries with 1 tsp coconut oil in a small blender until smooth.
- Step 4: Strain raspberry puree through a fine-mesh sieve to remove seeds. Gently swirl 1 tbsp raspberry coulis over each mousse before serving.
