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

Posted on February 11, 2013 by Kirstin

coconut chocolate mousse- the world's best dessert There 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 mousse But 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 mousse Oh. my. gracious.

coconut chocolate mousse recipe Seriously, 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 recipe I 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

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).

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 mousse Serve. 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 I coconut chocolate mousse appears to be quite the pinterest sensation. Have any of you tried this?
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Comments

coconut chocolate mousse (quite possibly the world’s best dessert) — 43 Comments

Jen @ Eat. Sleep. MAKE. on February 11, 2013 at 5:48 am said:

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

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- Kirstin on February 11, 2013 at 10:01 am said:
  
  YES to the coconut flakes on top. And chocolate shavings too!
  
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Chrissy Carpenter on February 11, 2013 at 9:09 am said:

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.

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- Kirstin on February 11, 2013 at 10:01 am said:
  
  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.
  
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  - http://jillyinspired.blogspot.com/ on February 28, 2013 at 5:05 pm said:
    
    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.
    
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    - Kirstin on February 28, 2013 at 11:10 pm said:
      
      Thanks for the tip Jilly! Will definitely pass it on!
      
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Katie on February 11, 2013 at 2:53 pm said:

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!

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- Kirstin on February 11, 2013 at 9:11 pm said:
  
  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.
  
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- Kirstin on February 11, 2013 at 9:11 pm said:
  
  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.
  
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natalie @ pure&simple on February 11, 2013 at 3:21 pm said:

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

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- Kirstin on February 11, 2013 at 9:12 pm said:
  
  Natalie, I love it when that happens (having everything on hand)!
  
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  - natalie @ pure&simple on February 13, 2013 at 3:30 pm said:
    
    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}
    
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    - Kirstin on February 14, 2013 at 5:21 pm said:
      
      Haha- you and me both, Natalie!
      
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kristin on February 11, 2013 at 9:21 pm said:

Ummmmm this looks amazing! Pinning!!

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Delia on February 12, 2013 at 12:42 am said:

My word. that look too good.

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- Kirstin on February 12, 2013 at 10:06 am said:
  
  It is. You’re cute.
  
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Jessica at Me Sew Crazy on February 17, 2013 at 10:03 am said:

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

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Alida Lee on February 17, 2013 at 11:54 am said:

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

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liz c on February 24, 2013 at 8:26 am said:

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

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Sandi @ My Culinary Escapades on February 28, 2013 at 3:16 pm said:

That looks amazing. I must try this soon.

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- Kirstin on February 28, 2013 at 11:14 pm said:
  
  YES!
  
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Jessica on February 28, 2013 at 4:22 pm said:

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!

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- Kirstin on February 28, 2013 at 11:11 pm said:
  
  Oh JEssica, that information might be dangerous for me. We have several great Asian Markets in Denver… I will definitely check next time!
  
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Victoria on February 28, 2013 at 9:26 pm said:

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!!

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- Kirstin on February 28, 2013 at 11:14 pm said:
  
  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.
  
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  - Victoria on March 6, 2013 at 7:20 pm said:
    
    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.
    
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    - Kirstin on March 7, 2013 at 3:42 pm said:
      
      Victoria- I love the mocha coconut frappacino- totally trying the PB.
      
      Reply ↓
Heidi @ Bits of Sunshine on February 28, 2013 at 11:27 pm said:

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

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- Kirstin on March 1, 2013 at 12:04 am said:
  
  Thanks Heidi! It tasted as good as it looks.
  
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Carol on March 3, 2013 at 11:11 am said:

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

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- Kirstin on March 9, 2013 at 9:06 pm said:
  
  The can was 400 mL, Carol.
  
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Justjane on March 3, 2013 at 7:30 pm said:

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!!!

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- Kirstin on March 3, 2013 at 8:52 pm said:
  
  guar gum? I’ve never heard of it… what is it?
  
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  - Justjane on March 4, 2013 at 4:29 pm said:
    
    It is a thickener. I used the Bob’s Red Mill brand.
    
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Elli M on March 14, 2013 at 9:12 am said:

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!

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- Kirstin on March 14, 2013 at 8:34 pm said:
  
  Elli, thanks so much for the tip- I will have to try Stevia! Thanks for the referral!
  
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Abby on May 13, 2013 at 7:48 am said:

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

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- Kirstin on May 13, 2013 at 10:14 pm said:
  
  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!
  
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