Vegan Coconut Chocolate Mousse
Recipe adapted from cousin Lena and Evolution Fresh The biggest secret to making coconut mousse successfully is temperature. Coconut cream must be cold in order to whip up. If you happen to have xanthan gum on hand, it helps to firm up the mousse even more. If you can’t find cans of coconut cream, you can use the cream from 3-4 cans coconut milk (not light). If using regular coconut milk, refrigerate the cans for at least 2 days, then use only the cream from the top, saving the clear coconut water for another use (It tastes great in smoothies!). Makes a great topping for berries! If you can get your hands on it, Mayan cocoa powder makes a great variation on the basic mousse. If you’d like to imitate the taste of Mayan cocoa powder, you can add a pinch of cinnamon and a pinch of cayenne.
Serves: 2-3 servings
  • 1 can (13.5 ounces) coconut cream*, refrigerated for at least 2 days
  • 1 tablespoon (or more to taste) cocoa powder
  • 2 tablespoons powdered sugar (more or less to taste)
  • 1 teaspoon vanilla extract
  • ½ teaspoon xanthan gum (optional, used for thickening)
  1. Scoop the chilled coconut cream into the bowl of an electric mixer. Using the whisk attachment, beat the coconut cream on medium high speed 4-5 minutes, until fluffy and forms peaks. If using xanthan gum, add to the mixture and beat for a minute. Add the remaining ingredients and beat until incorporated. Chill or serve immediately.
Recipe by Spoon With Me at