Whipped Coconut Chocolate Mousse
A light and airy chocolate mousse made with whipped coconut cream and rich cocoa powder for a vegan, dairy-free treat. This recipe (vegan, dairy-free), ready in about 10 minutes, layers full-fat coconut milk, 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 200 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.
Ingredients
- 1 can (13.5 oz), chilled overnight full-fat coconut milk
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
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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 1 can (13.5 oz) full-fat coconut milk in the refrigerator overnight. Carefully scoop out 3/4 cup solid coconut cream into a large chilled mixing bowl, leaving the liquid behind.
- Step 2: Add 1/3 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/8 tsp fine sea salt to the bowl. Use an electric mixer on medium speed to whip the mixture for 3-4 minutes until light, fluffy, and smooth.
- Step 3: Spoon the mousse into 4 small serving dishes and refrigerate for at least 1 hour to set before serving.
