No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky smooth chocolate mousse made with ripe avocado and cocoa powder, topped with airy whipped coconut cream for a dairy-free delight. This recipe (vegan, dairy-free), ready in about 15 minutes, layers ripe avocado, unsweetened cocoa powder, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Prep: 15 min Serves 4 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, blend 2 medium ripe avocados, 1/4 cup unsweetened cocoa powder, 1/3 cup maple syrup, and 1 teaspoon vanilla extract until completely smooth and creamy, scraping down sides as needed.
  2. Step 2: Transfer the chocolate avocado mousse to 4 serving bowls and chill in the refrigerator for at least 1 hour to set.
  3. Step 3: For the whipped coconut cream, scoop the solidified cream from 1 cup chilled full-fat coconut milk into a cold mixing bowl; beat with an electric mixer on high speed while gradually adding 2 tablespoons powdered sugar until soft peaks form.
  4. Step 4: Spoon the whipped coconut cream over the chilled mousse and garnish each serving with 1/2 tablespoon dark chocolate shavings before serving.

Frequently asked questions

How long does No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream?

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 No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 No-Bake Chocolate Avocado Mousse with Whipped Coconut Cream vegan?

Yes — this recipe is tagged vegan, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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