It’s light, its fluffy and it tastes delicious. Even better still, it takes about 3 minutes and only uses 3 ingredients.

With no eggs or milk, this mousse is dairy free, gluten free and suitable for vegans.

You will need to put a can of coconut cream in the fridge the night before you make this to thicken it up.

Without sounding like a spoil sport, I do have to let you know that this recipe is still a mousse and as such, considered a ‘sometimes’ food. Served in a 30ml shotglass is the perfect portion for a delicious treat. 


Makes 4 shotglasses


  • 1 – 2 cans coconut cream (you will need 1 cup of the solidified coconut cream from the top of the can for this recipe. Because every brand differs you may require 2 cans to obtain 1 cup of solidified coconut cream).
  • 4 tablespoons cocoa powder
  • 2 tablespoons honey or maple syrup


  • Open the canned coconut cream and carefully scoop the solidified cream from the top of the can into a large bowl. Underneath with be milky water. Set this aside for in smoothies or curries.
  • Add the cocoa powder and rice malt syrup to the bowl.
  • Using electric beaters, beat the mixture for approximately 3 minutes. The mixture should become light and fluffy.
  • Scoop into a large serving bowl, or small individual moulds. Pictured, we have used glass shot glasses.
  • Eat as is, or refrigerate for 2 hours which will chill and set the mixture.
  • To serve, top with grated white chocolate (not dairy free) or dried coconut.


Looking for a deliciously heallthy cake recipe? Check out the Chia Chocolate Cake, a real winner.

Stay happy and healthy,

The Nutrition Guru and The Chef

Chocolate Chia cake

2 thoughts on “Coconut Chocolate Mousse

  1. Angie Friedrich says:

    awesome! i just found a recipe for coconut cream, to go with my olive oil chocolate mousse, then found this! My question is will this work if you put in actual chocolate?

    • thenutritionguruandthechef says:

      Hi Angie, this recipe should work if you melt some chocolate over low heat then add it to the cold coconut cream and whip. Haven’t made it before that way so unsure of quantities but I don’t think you could really go wrong, regardless of quantity!

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