Enjoy a cool, creamy treat with this 5-Ingredient Chocolate Coconut Mousse. It’s dairy-free, gluten-free, low-carb, and perfect for summer!
This Chocolate Coconut Mousse recipe is a rich, creamy dessert that blends the deep, indulgent flavor of chocolate with the light, tropical notes of coconut. It is silky smooth and it is both dairy free and gluten free making it the perfect dessert for all dietary needs.
For more chocolate and coconut recipes you have to check out my Chocolate Coconut Cream Pie, Coconut Chocolate Salted Caramel Nests, and my Coconut Oil Chocolate Chip Cookies.
Table of Contents
Why We Love This Chocolate Mousse
- The 5 Ingredient Chocolate Coconut Mousse is a refreshing and cool dessert, perfect for summer.
- It’s versatile and can be easily dressed up with various toppings.
- Coconut Milk Chocolate Mousse is naturally sweetened, avoiding refined sugars.
Recipe Ingredients
- Full Fat Coconut Milk: Provides a creamy, rich texture and a subtle, exotic coconut flavor.
- Unsweetened Cocoa Powder: Adds a deep, intense chocolate flavor.
- Chocolate Shavings: Offers a rich, slightly bitter chocolate taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Natural Sweetener Alternatives: Substitute powdered sugar with agave nectar, maple syrup, or honey for a healthier option.
- Garnish Options: Top with fresh berries like strawberries or raspberries for a burst of color and tangy contrast. Sprinkle toasted coconut flakes, slivered almonds, or chopped nuts for added crunch. Drizzle with melted dark chocolate for extra decadence, or add a dollop of whipped coconut cream for a luxurious finish.
How to Make 5 Ingredient Chocolate Coconut Mousse
Step 1: Carefully open and remove the thick cream at the top of each can of coconut milk, taking care not to get too much of the milk (a tiny bit is okay), and place it in a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Refrigerate the remaining milk for another use.
Step 2: Add powdered sugar, vanilla extract, and a pinch of salt (if desired). Beat on high with a hand mixer or the stand mixer until thick and creamy, about 2-3 minutes. Set aside 4 tablespoons of the whipped mixture to add on top of the finished mousse.
Step 3: Using a mesh sieve, sprinkle in the cocoa powder and beat until thick and smooth, about 1 minute.
Step 4: Divide into 4 portions. Dollop with whipped coconut and garnish with chocolate shavings. Enjoy immediately or cover and refrigerate for up to 1 hour before serving.
Expert Tips
- Chill the Mixing Bowl: Place your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the coconut cream. This helps achieve a thicker, creamier texture.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to the whipped mixture to avoid lumps and ensure a smooth consistency.
FAQs
You can use leftover coconut milk in various recipes such as coconut sticky rice, coconut baked chicken, coconut curry, popsicles, smoothies, Brazilian lemonade, and coconut hot chocolate.
Yes, a hand mixer works perfectly fine for whipping the coconut cream and other ingredients.
Storage Info
STORE the 5 Ingredient Chocolate Coconut Mousse in an airtight container in the refrigerator for up to three days. Make sure to let it sit at room temperature for about an hour before serving, or it will be quite hard.
For the best experience, enjoy the mousse chilled straight from the fridge or after a short thaw.
More Delicious Recipes You’ll Love
5 Ingredient Chocolate Coconut Mousse Recipe
Ingredients
- 1 14 ounce can full fat coconut milk, refrigerated overnight
- 2 tbsp. powdered sugar - more or less to taste
- 1 teaspoon vanilla extract
- 3 tbsp +2 tsp unsweetened cocoa powder
- 1/4 c. semisweet or bittersweet chocolate shavings*
Instructions
- Carefully open and remove the thick cream at the top of each can of coconut milk, taking care not to get too much of the milk (a tiny bit is okay), and place it in a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Refrigerate the remaining milk for another use.
- Add powdered sugar, vanilla extract, and a pinch of salt (if desired). Beat on high with a hand mixer or the stand mixer until thick and creamy, about 2-3 minutes. Set aside 4 tablespoons of the whipped mixture to add on top of the finished mousse.
- Using a mesh sieve, sprinkle in the cocoa powder and beat until thick and smooth, about 1 minute.
- Divide into 4 portions. Dollop with whipped coconut and garnish with chocolate shavings. Enjoy immediately or cover and refrigerate for up to 1 hour before serving.
I’ve always loved chocolate mousse, but have never added coconut! So creamy and has me wanting more every time.
I love that this is only 5 ingredients that I usually have at home. Looks and tastes like I spent hours making it. So chocolatey and creamy!
Thank you so much for this mousse chocolate. Super loved it!
Ingredients to this day, 2 years later still are not fixed lol.Â
Ingredient amounts not fixed! How much cocoa? How much coconut milk?