Forgot to make a dessert for a holiday? Impromptu invitation to a dinner party? Simply craving something sweet that you don’t have everyday?
This last-minute recipe can be whipped together with minimal preparation and ingredients. What’s not to love about that?
Canned coconut milk is such a versatile ingredient – frosting, truffles, dairy-free ice cream, curries, fudge – that it’s not a bad idea to keep a can or two in the fridge (it’s much easier to separate the cream when it’s chilled).
And this recipe is another reason to keep an emergency stash of canned coconut milk on hand.
With a chocolatey, cloud-like texture, this light and creamy mousse can be ready to go in less than 10 minutes.
Vegan Chocolate Mousse
Ingredients
- 1 can unsweetened canned coconut milk, solid part only chilled*
- 2 TBSP cocoa powder
- 2 TBSP powdered monk fruit, powdered sugar, or other sweetener*
- Optional splash of vanilla
Instructions
- Separate the coconut cream and place it in a medium sized mixing bowl
- With a hand mixer, whisk the coconut cream on medium until smooth and creamy
- Add the rest of the ingredients and mix until smooth and lump-free, scraping down the sides of the bowl as needed
- Store in the fridge in an airtight container and serve chilled as is or garnished with fresh fruit, shaved chocolate, or whipped cream
Notes
- *Canned coconut milk: storing the coconut milk in the fridge, at least overnight, makes it easier to separate the cream from the liquid
- *Powdered monk fruit, sugar, or other sweetener: any powdered sugar or similar substitute will work here, and you can make your own by blending up sugar, stevia, or another granulated sweetener until it’s a fine powder
- The longer the mousse is in the fridge (~5+ days), the consistency will start to thicken – it’s still safe to eat and super yummy, but just a bit different from when it was freshly made
This is so rich in flavor and filling, without being heavy. Which makes it perfect for a hot summer day or when you have a taste for a little something but not a full-blown dessert!
Another idyllic summer recipe is this dairy-free dragon fruit or peach froyo or this refreshing tabouli inspired quinoa.
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros for the whole recipe: 27.6 C | 19.4 F | 2 P
I don’t like to put serving sizes on recipes, especially sweet recipes as they’re meant to be enjoyed thoroughly, and serving sizes may transpire into restriction or feeling guilty for eating 2, 3, or however many servings. If you want to know the precise macros for a portion of the mousse, weigh the entire recipe (place a bowl or container on a scale, zero it, then add the mousse in to get the total weight in ounces or grams) and divide the macros of the whole batch by the weight to determine the macros per ounce or gram. Then weigh however much is being eaten and multiply the weight by the macros per ounce or gram to determine the macros for that amount.
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Vegan Chocolate Mousse – SUNutrition”).
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