coconut cream chocolate mousse 1

5 Minute Dairy Free Chocolate Mousse


2 cans full fat (canned) coconut milk chilled overnight
4-5 tablespoons cocoa (more or less to your taste or thickness)
3 tablespoons honey or vegan alternative
1 teaspoon vanilla


1. Chill your can(s) of full-fat coconut milk overnight.

2. When you are ready to make the mousse, open up the cans and scoop the thick coconut cream into a large bowl, about 1 cup of cream (try to keep as much liquid out of the cream as possible). Dispose of the leftover liquid or freeze it into ice cube trays for using in smoothies.

3. Add the rest of the ingredients to the bowl and beat the mixture for 2-5 minutes.

Eat right away or chill it. Mousse will become thicker as it chills in the fridge but it will lighten up again if you beat it before serving. We love to fold in handful of ‘Enjoy’ chocolate chips or sliced strawberries into ours.

Note: If your cream is grainy feeling, it will not make a smooth mousse. This happens from time to time with coconut milk cream. Try using another can and save the other one for cooking and smoothies.