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Vegan Chocolate Mousse 3 Ingredients

Vegan Chocolate Mousse With Coconut Milk Recipe


  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 100g (3.5 oz) vegan dark chocolate, chopped
  • 3 tablespoons maple syrup or agave nectar (adjust to taste)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Fresh berries or cacao nibs for garnish (optional)


  1. In a heatproof bowl, melt the vegan dark chocolate using a double boiler method or in the microwave in 20-second intervals, stirring after each interval until smooth. Allow it to cool slightly.
  2. Open the chilled can of coconut milk and scoop out the solidified cream into a large mixing bowl, leaving any liquid behind.
  3. Using an electric mixer, whip the coconut cream until it becomes fluffy and light.
  4. Gradually fold in the maple syrup (or agave nectar), vanilla extract, and salt.
  5. Gently fold the melted chocolate into the whipped coconut cream until well combined, ensuring you maintain the light and airy texture.
  6. Divide the mousse among individual serving dishes or glasses.
  7. Refrigerate for at least 2-3 hours, or until set.
  8. Before serving, garnish with fresh berries or cacao nibs, if desired.


  • Ensure you use vegan dark chocolate to keep the recipe entirely vegan.
  • The mousse can be made a day in advance and stored in the refrigerator.
  • Adjust the sweetness according to your preference.

Keywords: vegan chocolate mousse with coconut milk recipe

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