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kojodesigns

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

February 11, 2013

As an Amazon Associate I earn from qualifying purchases.

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.

INGREDIENTS

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.

DIRECTIONS

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?

food, sweet recipe 149 Comments

Reader Interactions

Comments

  1. Jen @ Eat. Sleep. MAKE. says

    February 11, 2013 at 5:48 am

    Sounds amazing! I’m proud to say I’m a chocolate coconut person 🙂 I wonder if it’d be good with some coconut flakes on top for garnish? Jen

    Reply
    • Kirstin says

      February 11, 2013 at 10:01 am

      YES to the coconut flakes on top. And chocolate shavings too! 🙂

      Reply
      • Kimberley says

        December 19, 2015 at 5:01 pm

        Can you tell me what is on the top of the shot glasses?

        Reply
        • Kirstin says

          October 21, 2016 at 8:37 pm

          Hey Kimberly- the shot glasses are rimmed with gold sprinkles. 😉

          Reply
  2. Chrissy Carpenter says

    February 11, 2013 at 9:09 am

    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.

    Reply
    • Kirstin says

      February 11, 2013 at 10:01 am

      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. 🙂

      Reply
      • http://jillyinspired.blogspot.com/ says

        February 28, 2013 at 5:05 pm

        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.

        Reply
        • Kirstin says

          February 28, 2013 at 11:10 pm

          Thanks for the tip Jilly! Will definitely pass it on!

          Reply
    • RICHARd says

      June 14, 2014 at 8:54 pm

      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.)

      Reply
      • Kirstin says

        June 15, 2014 at 12:29 am

        What a great tip! Where do you find coconut cream?

        Reply
        • Bambi says

          April 2, 2016 at 1:03 pm

          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.

          Reply
    • Rowan says

      January 1, 2016 at 2:38 pm

      Did you just use the fat that rose to the top

      Reply
      • Sunday says

        January 7, 2016 at 6:36 pm

        yes use only the thick part or it will not turn out

        Reply
    • Sunday says

      January 7, 2016 at 6:37 pm

      Use only the thick cream from the can not the thinner milk- it will not turn out otherwise …

      Reply
  3. Katie says

    February 11, 2013 at 2:53 pm

    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!

    Reply
    • Kirstin says

      February 11, 2013 at 9:11 pm

      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. 🙂

      Reply
    • Kirstin says

      February 11, 2013 at 9:11 pm

      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. 🙂

      Reply
  4. natalie @ pure&simple says

    February 11, 2013 at 3:21 pm

    You had me at coconut…this looks delish!!! (And I have everything I need already — yay!)

    Reply
    • Kirstin says

      February 11, 2013 at 9:12 pm

      Natalie, I love it when that happens (having everything on hand)!

      Reply
      • natalie @ pure&simple says

        February 13, 2013 at 3:30 pm

        I only wish it happened more often!!

        {The reality is that I often take a trip to the store to get items for said recipe & then forget just. one. and have to return! haha}

        Reply
        • Kirstin says

          February 14, 2013 at 5:21 pm

          Haha- you and me both, Natalie! 🙂

          Reply
  5. kristin says

    February 11, 2013 at 9:21 pm

    Ummmmm this looks amazing! Pinning!!

    Reply
  6. Delia says

    February 12, 2013 at 12:42 am

    My word. that look too good.

    Reply
    • Kirstin says

      February 12, 2013 at 10:06 am

      It is. 🙂 You’re cute. 🙂

      Reply
  7. Jessica at Me Sew Crazy says

    February 17, 2013 at 10:03 am

    Thank you, I am drooling now. These look fantastic!!!

    Reply
  8. Alida Lee says

    February 17, 2013 at 11:54 am

    *GASP*! That looks and sounds amazing. Putting some coconut milk in the fridge right now!

    Reply
  9. liz c says

    February 24, 2013 at 8:26 am

    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 🙂

    Reply
  10. Sandi @ My Culinary Escapades says

    February 28, 2013 at 3:16 pm

    That looks amazing. I must try this soon.

    Reply
    • Kirstin says

      February 28, 2013 at 11:14 pm

      YES!

      Reply
  11. Jessica says

    February 28, 2013 at 4:22 pm

    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!

    Reply
    • Kirstin says

      February 28, 2013 at 11:11 pm

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

      Reply
  12. Victoria says

    February 28, 2013 at 9:26 pm

    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!!

    Reply
    • Kirstin says

      February 28, 2013 at 11:14 pm

      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. 🙂

      Reply
      • Victoria says

        March 6, 2013 at 7:20 pm

        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.

        Reply
        • Kirstin says

          March 7, 2013 at 3:42 pm

          Victoria- I love the mocha coconut frappacino- totally trying the PB. 🙂

          Reply
        • Jeannie says

          August 16, 2015 at 2:05 pm

          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. 🙂

          Reply
          • Kirstin says

            August 19, 2015 at 12:21 pm

            Ummm, YUM! Love this!

  13. Heidi @ Bits of Sunshine says

    February 28, 2013 at 11:27 pm

    This is so easy! And it looks delish! Your photos are stunning!

    Reply
    • Kirstin says

      March 1, 2013 at 12:04 am

      Thanks Heidi! It tasted as good as it looks. 🙂

      Reply
  14. Carol says

    March 3, 2013 at 11:11 am

    How big was the can that you used? How many milliliters?

    Reply
    • Kirstin says

      March 9, 2013 at 9:06 pm

      The can was 400 mL, Carol.

      Reply
  15. Justjane says

    March 3, 2013 at 7:30 pm

    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!!!

    Reply
    • Kirstin says

      March 3, 2013 at 8:52 pm

      guar gum? I’ve never heard of it… what is it?

      Reply
      • Justjane says

        March 4, 2013 at 4:29 pm

        It is a thickener. I used the Bob’s Red Mill brand.

        Reply
        • Kate says

          February 14, 2015 at 2:48 pm

          The stuff’s hard to digest, fyi

          Reply
  16. Elli M says

    March 14, 2013 at 9:12 am

    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!

    Reply
    • Kirstin says

      March 14, 2013 at 8:34 pm

      Elli, thanks so much for the tip- I will have to try Stevia! Thanks for the referral!

      Reply
  17. Abby says

    May 13, 2013 at 7:48 am

    More importantly!!! Where did you get those shot glasses???

    Reply
    • Kirstin says

      May 13, 2013 at 10:14 pm

      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! 🙂

      Reply
  18. Jenny says

    June 16, 2013 at 12:43 pm

    About how many cups does this recipe make?

    Reply
    • Kirstin says

      June 17, 2013 at 10:13 am

      Jenny, I think the recipe made eight shot glasses full… so maybe two cups?

      Reply
  19. Karen says

    August 13, 2013 at 6:16 pm

    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?

    Reply
    • Kirstin says

      August 13, 2013 at 6:30 pm

      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! 🙂

      Reply
    • Cheryl says

      December 17, 2014 at 9:42 am

      Try heavy whipping cream instead of the coconut cream.

      Reply
  20. daria says

    August 17, 2013 at 8:19 am

    I love this! instead of cocoa powder, I used dark chocolate, but it should taste incredible both ways!

    Reply
    • Kirstin says

      August 17, 2013 at 11:01 am

      YUM!

      Reply
  21. Monica says

    September 16, 2013 at 10:13 am

    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!

    Reply
    • Kirstin says

      September 16, 2013 at 8:25 pm

      Thanks Monica. LOVE coconut milk in curry, in soup, in mousse… you’re right, it is magical. 🙂

      Reply
  22. Alice says

    September 18, 2013 at 5:45 pm

    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!

    Reply
  23. Alice says

    September 18, 2013 at 5:48 pm

    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.

    Reply
  24. David says

    November 23, 2013 at 5:12 pm

    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.

    Reply
    • Kirstin says

      November 23, 2013 at 6:24 pm

      good tip- thanks david! I love it that you keep coconut milk at the ready. 🙂

      Reply
  25. cat says

    December 24, 2013 at 8:21 pm

    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.

    Reply
    • Kirstin says

      December 25, 2013 at 3:29 pm

      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! 🙁

      Reply
  26. Jessica says

    January 1, 2014 at 5:46 pm

    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!

    Reply
    • Kirstin says

      January 1, 2014 at 8:58 pm

      oh my goodness, coconut ice cream sounds amazing. 🙂

      Reply
  27. Kimberly Harbaugh says

    January 4, 2014 at 5:44 am

    Where can I find the adorable metal and glass shooter cup?

    Reply
    • Kirstin says

      January 5, 2014 at 12:35 am

      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. 🙂

      Reply
  28. Dianna says

    May 10, 2014 at 6:46 pm

    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

    Reply
    • Kirstin says

      May 10, 2014 at 10:20 pm

      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!

      Reply
  29. Annabelle says

    June 14, 2014 at 5:32 pm

    How many servings does this recipe make?

    Reply
    • Kirstin says

      June 15, 2014 at 12:38 am

      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!

      Reply
  30. sameow says

    July 3, 2014 at 6:11 pm

    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 ?.

    Reply
    • Kirstin says

      July 6, 2014 at 6:48 am

      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!

      Reply
  31. Michelle says

    August 19, 2014 at 7:38 pm

    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!

    Reply
    • Kirstin says

      August 26, 2014 at 4:23 am

      Michelle- I have started doing the same- works every time! 🙂 Glad you love it like I do!

      Reply
  32. Anne F says

    October 1, 2014 at 11:15 am

    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.

    Reply
    • Kirstin says

      October 2, 2014 at 2:35 am

      Anne, I love this- eliminates all the coconut milk guess work! Thanks for the tip!

      Reply
  33. Kate Henry says

    January 17, 2015 at 11:58 am

    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.

    Reply
  34. Kathy says

    February 11, 2015 at 8:30 am

    How do you get the candies to stick around the edge of the glass?

    Reply
    • Kirstin says

      February 13, 2015 at 4:55 am

      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! 😉

      Reply
  35. Skye says

    February 16, 2015 at 6:30 am

    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

    Reply
    • Kirstin says

      February 16, 2015 at 5:51 pm

      Skye- ummm, YUM! What a great idea!

      Reply
  36. Mandi Oresick says

    March 31, 2015 at 2:06 pm

    How many servings?

    Reply
    • Kirstin says

      April 1, 2015 at 4:50 am

      Mandi, it was awhile back, but I think it made 8 shot glasses of coconut mousse.

      Reply
  37. Joanna says

    April 11, 2015 at 6:24 pm

    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.

    Reply
  38. Madonna says

    April 15, 2015 at 9:00 am

    Hey,I just want to know if I use an organic coconut milk is it better or much worst?

    Reply
    • Kirstin says

      April 15, 2015 at 6:12 pm

      I think organic coconut milk would work great (as long as it’s full fat and not ‘light’).

      Reply
      • Helen says

        January 28, 2016 at 7:20 am

        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.

        Reply
        • Kirstin says

          February 2, 2016 at 3:24 am

          Helen, good tip! I love the 365 brand!

          Reply
  39. Carol says

    June 7, 2015 at 1:50 pm

    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.

    Reply
    • Kirstin says

      June 10, 2015 at 8:59 am

      Carol, I love it that this worked out so well for you! Awesome tips!

      Reply
  40. Terrell says

    August 26, 2015 at 9:54 pm

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

    Reply
    • Kirstin says

      August 27, 2015 at 10:33 pm

      Yum!!!

      Reply
  41. Katie says

    December 10, 2015 at 1:02 am

    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.

    Reply
    • Kirstin says

      December 11, 2015 at 3:42 am

      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!” 😉

      Reply
  42. sonja says

    December 24, 2015 at 11:01 am

    I was just wondering how far in advance I could make these? Would they hold 24 hours in the fridge?

    Reply
    • Kirstin says

      October 21, 2016 at 8:38 pm

      Hey Sonja, they don’t hold up for very long at all (maybe a few hours). Hope that helps!

      Reply
  43. Yvonne says

    February 1, 2016 at 4:29 pm

    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.

    Reply
    • Kirstin says

      February 2, 2016 at 3:26 am

      Yvonne- LOVE! And what a great idea to make it sugar free/diabetic friendly!

      Reply
  44. Jan says

    March 31, 2016 at 6:47 am

    Poke a hole in the bottom of the can so the liquid drains. If you like drain liquid into a cup and put in a smoothie

    Reply
    • Kirstin says

      April 2, 2016 at 1:17 am

      Great idea Jan!

      Reply
  45. Patricia says

    May 7, 2016 at 6:40 am

    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.

    Reply
    • Kirstin says

      May 7, 2016 at 7:14 am

      How did it turn out???

      Reply
  46. Thanh says

    October 29, 2016 at 9:21 pm

    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?

    Reply
    • Kirstin says

      November 11, 2016 at 12:32 pm

      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???

      Reply
  47. Jo says

    November 30, 2016 at 8:20 pm

    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!

    Reply
    • Kirstin says

      December 4, 2016 at 8:51 pm

      I love this Jo! I have tried Swerve, but never thought about adding it to the mousse.

      Reply
  48. Michelle @ Modern Acupuncture says

    March 17, 2017 at 5:53 pm

    So looking forward to trying this! Thanks for such a simple, straightforward recipe. Appreciated 🙂

    Reply
  49. X says

    February 14, 2019 at 1:56 pm

    Do you taste the coconut flavor? And is this considered healthy?

    Reply
    • Kirstin says

      February 16, 2019 at 8:53 pm

      Yep, you can definiely taste the coconut! And as far as treats go, this one is pretty healthy… 😉

      Reply

Trackbacks

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    […] Tooth: Coconut Chocolate Mousse Trader Joes sells a yummy coconut chocolate yogurt. I imagine this mousse from Kojo-Designs tastes […]

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  2. Things I like Thursday | Crazy Jamie's Blog says:
    March 7, 2013 at 12:53 pm

    […] HOLY CRAP these look amazing! I need to make them! coconut chocolate mousse […]

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  3. This Week: Favorites | Ambitious Kitchen says:
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    […] Gush! Coconut Milk + Cocoa powder = one incredibly easy, deliciously sinful dessert! […]

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  4. Chocolate Coconut Mouse « Venti Mocha Moments says:
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    […] Open the can of coconut milk, pour into a bowl and let sit out in the fridge overnight (it helps the coconut milk thicken up). […]

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  6. How to. . . | Blue Birds Singing in the Rain says:
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  7. skinny treats- pumpkin chocolate mousse | kojodesigns says:
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  8. Coconut Chocolate Mousse Shots » Gotta Love Chocolate! says:
    December 30, 2013 at 4:14 pm

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  9. Paleo Coconut Dark Chocolate Mousse | Frugal Nutrition says:
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  13. Ladies 40th Birthday Party | Skip to Mellu says:
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  14. Friday Faves | A Little Something Wonderful says:
    November 14, 2014 at 1:08 am

    […] off the cream, and then wasting the rest of the can of coconut milk!  I’m planning to make coconut chocolate mousse […]

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  21. » ¡Posiblemente, el mejor postre del mundo! Mousse de chocolate y coco says:
    February 11, 2015 at 3:04 pm

    […] Todas las fotografías pertenecen a Kojo designs […]

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    […] Todas las fotografías pertenecen a Kojo designs […]

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  24. Chocolate Coconut Mousse | whatmaryammadenext says:
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  25. 23 No-Bake Desserts That Want To Be Your Valentine - ZuziFeed says:
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  26. Eat Coconut for Optimal Health and Weight Loss says:
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    […] Coconut milk is derived from the white flesh of the coconut and contains minerals like iron, selenium, calcium, magnesium, phosphorus and potassium. It also contains vitamins, including C, E, and several B vitamins. When coconut flesh is grated and soaked in hot water, the “cream” rises to the top and is skimmed off. The cream can be used in mixed beverages and smoothies. After the cream is skimmed, the remaining liquid is filtered to extract the white liquid known as coconut milk. It can be repeatedly filtered to make thinner, lower fat coconut milk. Full fat coconut milk is less processed than the lower fat versions and contains more of the health promoting compounds. Use it to make flavorful sauces, soups and scrumptious low carb desserts, like my new favorite, chocolate coconut mousse. […]

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  27. 50 Easy No-Bake Desserts Recipes and Ideas | List Inspired says:
    May 31, 2015 at 10:47 pm

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  28. 25 Deliciosos bocadillos que son rápidos de hacer | Impacto Actual says:
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