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1 Comment This easy vegan chocolate mousse is made with a can of full-fat coconut milk that you chill in the refrigerator beforehand. Once chilled, you whip the solid coconut cream with cocoa powder, cinnamon, and cardamom until light and fluffy. In just a few minutes you’ll have a creamy, dairy-free chocolate mousse without heavy cream, banana, or avocado. Perfect when you need a quick vegan dessert.
Table of contents
Why This Recipe Works
- 100% vegan – no dairy, no eggs, no cream.
- No banana or avocado – ideal if you don’t like those flavors.
- Super fast – only a few ingredients and ready in 10 minutes (as long as the coconut milk is pre-chilled!).
- Pantry-friendly – coconut milk + cocoa + maple syrup = always on hand.
Choosing the Right Coconut Milk (Important!)
For this recipe, the coconut milk needs to be chilled for at least one night. After chilling, you can scoop out the thick coconut cream that forms on top.
Important tips:
- Use full-fat coconut milk (not light)
- Chill the can upright in the fridge (don’t shake)
- Chill for at least 12 hours, longer is better
Not every brand separates well – this depends on fat content and processing. In the Netherlands, Bio+ and Fairtrade often produce a thick cream layer, making it perfect for a plant-based chocolate mousse.
In the U.S., Thai Kitchen Organic Coconut Milk is a solid choice that reliably separates. Other U.S. brands that often work well include:
- Native Forest
- 365 by Whole Foods Market
Do not use light coconut milk, it won’t separate and won’t produce the creamy texture needed for mousse.
Use the leftover coconut water in smoothies, curries, or overnight oats – don’t toss it!
Recipe Ingredients
I chose to make this vegan chocolate mousse without avocado or banana, even though they are commonly used. If you want to try those variations, check out my avocado chocolate mousse or my banana-avocado chocolate mousse recipe.
You’ll need:
- Coconut milk – see note above for best brands
- Spices – I used cinnamon, cardamom, and cocoa, but a little ginger or nutmeg works great too
- Toppings – I went with sliced almonds, coconut flakes, and cacao nibs. Shredded coconut or fresh fruit are also delicious.
How to Make Vegan Chocolate Mousse
Making this dairy-free chocolate mousse is simple once the coconut milk is cold enough.
- Scoop the cream: Open the can without shaking it and scoop out the thick layer of solid coconut cream into a bowl.
- Whip it up: Whisk by hand or use an immersion blender.
- Add flavor: Mix in the spices and cocoa until smooth and fluffy. Taste and adjust sweetness if needed.
- Chill again: Spoon into serving glasses and refrigerate. It will firm up slightly as it chills.
This amount makes about 2 small servings. The amount varies by brand also.
Toast the almond slices and coconut flakes for the topping and serve with cacao nibs. It doesn’t get much easier for a vegan dessert!
FAQ Vegan Chocolate Mousse
It contains wholesome ingredients, but it’s still full-fat due to the coconut cream. If you’re counting calories, this isn’t the lightest option – but it is a delicious dessert.
Yes, but just choose a different base such as my healthy chocolate mousse or my avocado chocolate mousse.
Absolutely! It gives a deeper chocolate flavor and adds extra nutrients. It’s slightly more bitter, so you may want to adjust the sweetener.
Common reasons include:
- Not chilled long enough
- Can was stored on its side or shaken
- Brand has lower fat and doesn’t separate well
Solution:
Chill the can for at least 24 hours, and choose a brand that separates reliably.
Yes! Coconut cream is ideal because it’s already thick and doesn’t need to separate first. It usually comes in smaller cans and is labeled as “coconut cream.”
Since it’s basically just whipped coconut cream, it keeps surprisingly well. For best texture, use within 2-3 days. I’ve never had it last longer than that!
Vegan Chocolate Mousse Recipe
Ingredients
- 1 can full-fat coconut milk chilled overnight (400 ml)
- 2 ½ tbsp cocoa powder
- 1 tsp cinnamon
- ½ tsp cardamom
- 2 ½ tbsp maple syrup
- 1 tbsp sliced almonds
- 1 tbsp coconut flakes
- 1 tbsp cacao nibs
Equipment
- Blender or immersion blender
- 2 small serving glasses
Instructions
- Remove the coconut milk from the refrigerator and scoop the thick cream from the top into a blender cup or small food processor.
- Add cocoa powder, cinnamon, cardamom, and maple syrup and blend until smooth and creamy.
- Divide the mousse between two glasses and chill until ready to serve. It will firm up slightly as it cools.
- Toast the almond slices and coconut flakes, and serve the mousse topped with almonds, coconut, and cacao nibs.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Looking for an easy plant-based dessert? This delicious chocolate mousse made with coconut milk is perfect!