coconut chocolate mousse (quite possibly the world’s best dessert)


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coconut chocolate mousse- the world's best dessertThere are chocolate people in the world (lots of them). And there are coconut people (a slightly smaller, but still passionate, contingent).

how to make coconut chocolate mousseBut then, there are coconut chocolate people. And, friends, if you are a Chocolate Coconut Lover (like me, and Jordan, and our sister-in-law Tricia, and our dad), prepare to be a.mazed by this coconut chocolate mousse.

coconut chocolate mousseOh. my. gracious.

coconut chocolate mousse recipeSeriously, y’all, I can’t believe how good this stuff is. Like I was licking the bowl… and I’d like to make more right now. And I think it might be on the menu at every single party I ever throw for the rest of time. And I’m going to make it for my Valentine.

cococnut chocolate mousse recipeI wish I were exaggerating, but nope.

We adapted this recipe for coconut chocolate mousse– I think it’s probably healthier without any sweetener, but was more dessert-ish when we added the powdered sugar.


1 can of coconut milk (not lite)*

5 tablespoons of cocoa powder

2 tablespoons of powdered sugar

*I’ve made this twice now, with two different kinds of coconut milk, and one did not turn out as well as the other. So if you make it and it seems like it could be better, perhaps try another brand of coconut milk.


how to make coconut chocolate mousseOpen the can of coconut milk, pour into a bowl and let sit out in the fridge overnight (it helps the coconut milk thicken up). As it sits, it separates- pour off the liquid (aka- non-fatty) portion.

*Several readers have also suggested coconut cream (sold at Trader Joe’s), which takes away the worry of separating out the liquid from the fatty portion of the coconut milk. Thanks helpful friends!*

Add the cocoa and the powdered sugar to the coconut milk.

Pour the mixture into a metal bowl (note- I don’t know if the metal bowl made a difference, it just worked well for us, so I’m giving you all of the info I have to help you replicate this process). With a mixer, whip the mixture until fluffy. It takes a couple of minutes- maybe even longer- just keep whipping on the highest speed until it starts fluffing up.

Add the mousse to a frosting bag with a big tip.

Pipe into sprinkle rimmed shot glass.

how to make chocolate coconut mousseServe. Delight your guests (and yourself) with the creamy, coconut-y, cocoa-y goodness. I am not kidding when I say I have coconut milk in the fridge right now just waiting to be made into Valentines Day coconut chocolate mousse. So yummy, y’all.

ps- I didn’t know it until after we tried this, but coconut chocolate mousse appears to be quite the pinterest sensation. Have any of you tried this?

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  1. Autumn and I tried this, and it turned out awful! It didn’t set up at all, and I didn’t think it tasted very good. We even tried putting it in the freezer to see if that would help. I didn’t buy the organic coconut milk as the original pinterest post suggested – but I’m not sure I’d try this again.

    1. Yeah, Chrissy, one of my batches didn’t turn out either. For that one (that didn’t work), I used Thai Kitchen coconut milk, but I’m not certain when I bought it. For the glorious, delicious yummy batch (when Jord was here), we used Coconut Milk from Sprouts that I bought that week. And ohmygoodness.
      I need to try it again with that kind. 🙂

      1. Hi, I’ve posted a similar recipe on my blog using Thai Coconut Milk. I found that the trick is to use just the thick cream on top of the can. If you use both the cream the watery liquid, it won’t work. Place the can of coconut milk in the fridge overnight. Open the can the next day and carefully lift the thick cream out. Leave the water behind. Proceed with the recipe. Hope that helps.

    2. A Thai recipe site, which I now cannot find, said to use a can of Coconut Cream, rather than coconut milk. (With even coconut milk I find it varies from slightly better than awful coconut water to heavenly.)

        1. I’ve bought it at Asian grocery stores (Chaokoh brand is my favorite!) and Trader Joe’s. I think I read somewhere that Whole Foods carries it as well.

  2. Oh how could you do this to me???? I’m kidding – what a good recipe idea. Do you know I hated coconut until two years ago? Now I cannot get enough. This looks lovely!

    1. Who hates coconut? Glad you’ve seen the light. And, seriously, it’s amazing. The batch that worked best was with Sprouts brand coconut milk. Glory. 🙂

    2. Who hates coconut? Glad you’ve seen the light. And, seriously, it’s amazing. The batch that worked best was with Sprouts brand coconut milk. Glory. 🙂

  3. cam had to run and get milk so i had him pick up c milk at wf. i am hoping letting it set up all day will be good enough… bc I NEED this tonight!!!! i really want it now, but i would prob have to drink it 🙂

  4. If you have access to a asain market look for a can of coconut cream (NOT cream of coconut). It’s fabulous. It’s pure cream and makes incredible mousse!

    1. Oh JEssica, that information might be dangerous for me. We have several great Asian Markets in Denver… I will definitely check next time!

  5. I just made this. It didn’t get thick – I mean, it’s thick, but runny enough that I can’t pipe it. My solution? Add peanut butter!!

    1. Victoria- that happened to me on one of my batches too! The kind Jilly (of Jilly inspired) but left a note to only use the thick cream and leave all of the water behind. I also found that one kind of coconut milk (the Sprouts brand) works consistently, so perhaps that’ll help. 🙂 Good luck!
      And how did the PB addition taste? It sounds really good… very summer-y. 🙂

      1. The PB was amazing. I would add it as a regular. Reminded me of the mocha coconut frappucino Starbucks does, but the nuttiness really complimented the coconut.

        1. I tried it with cookie butter, and the next time I made it using the coconut cream, almond butter & Godiva DARK chocolate cocoa. It tasted like a fluffier “Chocolate Mound” candy bar. I also used the coconut flakes on top. Mmm. 🙂

  6. I used Thai organic milk. I whipped for 10 minutes to no avail. It was only slightly thickened. So I added 1/2 tsp. of Guar gum and it set nicely! Yum!!!

  7. This is a great recipe! I made it the other day with Stevia and it worked well. So good! I did a review of the recipe on my blog (if I could, I would give it 5 stars) and referred the readers to your site. (I’m new to the whole blog thing) I hope you don’t mind. God Bless you!

    1. Abby- laughing- that is important. 🙂 Adam got them for Christmas (they were part of the Neiman Marcus for Target line…). I bet you can find a set on ebay! 🙂

  8. OK…I’m afraid to say this but…..I don’t like coconut!!! but I love chocolate mousse…what kind of milk can I use instead??? I thought about sweetened condensed milk but that would make it toooooooo sweet!
    Any suggestions?

    1. Hmmmm, Karen, no idea! Maybe almond milk, but you might have a problem with it setting up. Half and half would work I’m sure. 🙂
      And I think there are tons of people who don’t like coconut- we just aren’t some of them- haha! 🙂

  9. Wow, these little mousses look absolutely adorable and delicious. I love that you used coconut milk; it’s such a magical ingredient (: So happy I stumbled upon your blog. Bookmarking this recipe! Have a great day!

  10. I make this a lot using melted dark chocolate & coconut milk, BUT….the trick to a fluffy mousse that “sets” (even if you use cocoa) is to place your unopened can in the fridge at least overnight. Let the coconut milk SOLIDS float to the upper part of the can. Take out of fridge, turn can upside down, open can and strain off the liquid (use it in a smoothie) The solids that are left is what you use to “whip”. I use this for my VEGAN Whipped Cream as well, adding a touch of vanilla. (I’m not big on sweets overall, but I imagine you could at a touch of sweetener like agave) I mix the coconut milk solids with my melted chocolate and whip it up, refrigerate several hours or overnight. Yum! I am a bit of a dark-chocoholic so the other night when I made this I used some orange rind infused chocolate. I have also made this with Lindt Dark Choc. CHILI PEPPER infused. Oh my!

  11. PS: I have tried several brands of Coconut Milk, but have the best success with BADIA brand, usually found in the ethnic food section of the supermarket.

  12. I think the big secret to getting this to work is ensure your coconut milk is refridgerated for a full 24 hours prior to making. Mine worked out perfectly. I always keep a couple cans in the fridge.

  13. This turned out runny. Never set. Was scrambling Christmas eve morn to make for my niece who can’t tolerate lactose in my homemade chocolate ice cream. I whipped it for years, finally added egg whites, finally I froze it, but it never set. I used Trader Joe’s coconut milk. Maybe try coconut cream sometime.

    1. Cat, we’ve heard that happens sometimes! I think the step of sitting in the freezer overnight and then removing all traces of liquid are both pretty critical, and perhaps the brand of coconut milk. I hate it that it didn’t work for you though! 🙁

  14. So this didn’t whip up like I thought it would. I tasted it anyway, and wonder what would happen if I through it in my ice cream maker. The base tastes good and is creamy. I used powderd coconut sugar since I have high blood sugar issues. This would be a great ice cream if I could figure it out!

    1. Hey Kimberly, we got them at Target last year (they were in the ‘nordstrom for target’ line). You might be able to find a set on ebay. 🙂

  15. Mine didn’t turn out. I used 365 organic coconut milk and it still didn’t work. It’s too runny so I think I will just turn this into Popsicles or something else. Maybe next time

    1. Hey Dianna- my sister just told me a tip about how to make sure it doesn’t get runny, but I don’t remember it right now (haha). I will ask her though!

    1. Hey Annabelle- it depends on what size of glass you’re using. If you use small shot glasses, it makes 16+. If you use the taller ones (or different containers that are bigger than shot glasses), it’ll make less servings. Hope that helps!

  16. Hi
    Came across this amazing recipe and seriously can’t wait to try this out asap.By reading all the comments I’m a little confused that should I go for coconut milk or coconut cream as both is available and if I use milk should I just use the solidify milk and leave behind the runny milk ?.

    1. I haven’t tried coconut cream, but I bet it’d work! When using coconut milk, yes, leave behind the runny part! Hope that helps!

  17. Tried this today and it turned out great! I used Thai Coconut Milk, let is set in the fridge for a few days and only used the hard cream on top. Saved the runny stuff for another recipe. Delish! And it set up in no time… it already started out super thick, like butter. I used honey and a tsp of vanilla for extra sweetness. Thanks for posting the recipe!

  18. Trader Joe’s cells cans of coconut cream which is just the cream part of the coconut milk. I used a can of that (and didn’t have to refrigerate anything!) and it was so easy and so quick. This is a perfect dessert to serve last-minute guests which happens at my house a ton.

  19. The problem with the failures is that you are using a coconut milk with a low fat content. The best I have found is Chaokoh. I used to only be able to find it in my local Asian grocery store, but recently Safeway has started carrying it.

    If you want a guaranteed perfect mousse, though, ditch the milk part of the can and use only the cream (the heavy part). If you refrigerate the can over night, you can easily separate the milk from the cream.

    1. Hey Kathy- I got the candies to stick by dipping the rim of the shot glass in frosting and then in the sprinkles. Hope that helps! 😉

  20. This was AMAZING but i tweeked the recipe a bit…….. instead of cocoa poweder/pow sugar to make the mousse, i used my trusty packet of mousse (can’t remember the name Dr something in a brown box) i added 1/3 c of powdered sugar to the coconut milk -i never think it’s sweet enough, it came out awesome

  21. I used Trader Joe’s full-fat coconut milk. It was solid in the can (which I stored in the fridge) with no liquid. However, while the mousse texture is great I find the flavor to be odd, don’t really like it. I don’t know if it’s the coconut milk & if another brand would be different. I have tried to doctor it up with some vanilla & cinnamon without much improvement. I will add coconut flakes & grated chocolate so I can at least avoid throwing it out.

      1. I haven’t tried this recipe yet but I always buy 365 brand, whole coconut milk for other things and every time I open the can (not refeigerated) the thick cream is always sitting right on top. Readers might want to ensure they don’t shake the can because it seems once mixed, it won’t reseparate for a long time.

  22. Hi, Thanks for this! I used 400ml coconut milk out of 1l tetra pack (containing only coconut extract and water) and it thickened in less than 2 minutes. I put the pack on the fridge overnight and it was homogeneous and creamy when i opened it. It worked great and it was a very refreshing desert that I will surely make again.

  23. I put my bowl in the freezer first and instead of powdered sugar we use honey or agave and it tastes amazing

  24. I found this recipe on Pinterest and was very excited to try it, because coconut-chocolate is my favorite flavor combo. Also I live in east Africa and was surprised to see that I can actually get all of the ingredients here. I was pretty disappointed. It didn’t set up at all and didn’t taste great either. I guess it depends on the coconut milk you use.

    1. Hey Katie- the thing I don’t love about this recipe is that it is kind of hit or miss, depending on (you got it) the coconut milk. I also live overseas right now and haven’t found a brand of coconut milk that works as well as the Thai Kitchen brand I used to use in the states (I think there was a trader joe’s coconut milk that worked well also). Ugh! I wish I had something more to tell you besides, “solidarity sister!” 😉

  25. I made this for my daughter’s birthday. It was a hit. I substitute Xyla instead of the sugar to make it diabetic friendly and added 1/2 tsp vanilla. It was sooo yummy. Will make this again. Deliciosly creamy and super easy.

  26. So I’m reading all these comments about this stuff not getting thick enough and I’m not patient enough to wait over night for the coconut milk to set. I also don’t want to change the recipe by adding things or freezing it so I’m just going to add about 1/2 tbs. of gelatin to it and see what happens.

  27. The mousse looks yummy. Thanks for the recipe. Im from the country where we can buy fresh coconut milk easily (pressed or squeezed from fresh coco flake) and it tastes for sure much better. Just wonder if it works with the recipe?

    1. Hey Thanh! Fresh coconut milk = SO YUMMY! I would stick to the canned coconut milk or cream for this recipe for fat content, but if you try it with the fresh and it works, will you let me know???

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  29. So I’m a little late to the party here, but I was desperate for something sweet and I happened to have a can of Trader Joe’s Coconut Cream in the pantry. I scooped about half out and added cocoa and some powdered Swerve. It whipped nicely and tasted great. Then I added a dash of hazelnut extract and whipped it again. It stayed fluffy for a bit , but I went too far and it broke. But it was still delicious -oh yes I ate it…devoured it actually…not sorry! That combo hits the “sweet spot” nicely and I don’t feel all bloated and weighed down like I would have had I succumbed to my nemesis frozen custard. In hindsight, I would skip the liquid extract, even though the hazelnut flavor was heavenly!

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