Coconut-Chocolate Mousse with Raspberry Coulis
A rich, sugar-free dessert with velvety coconut mousse and a vibrant raspberry swirl. This dessert-inspired keto (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Chocolate Mousse with Raspberry Coulis take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Chocolate Mousse with Raspberry Coulis?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat coconut milk from drying out.
Can I substitute ingredients in Coconut-Chocolate Mousse with Raspberry Coulis?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Chocolate Mousse with Raspberry Coulis for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Chocolate Mousse with Raspberry Coulis sugar-free?
Yes — this recipe is tagged sugar-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
