Coconut Milk Chocolate Mousse (gf/paleo/vegan)

I recently whipped this up (literally) to use as a frosting on my Paleo Chocolate Cupcakes but I must say, it’s pretty darn good ridin’ solo. Since this doesn’t require much introduction, let’s get right to it…



Coconut Milk Chocolate Mousse


  • 1 can full-fat coconut milk, chilled overnight
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons cocoa powder (to taste)


  1. Place a can of full fat (or regular) coconut milk in the fridge to chill overnight.
  2. When you open the can, you’ll have a thick layer of creme on top and coconut water on the bottom. Using a spoon, scoop out the thick creme into a bowl. You should get about 1-1.5 cups worth.
  3. Whisk in honey and vanilla. Then add cocoa powder. Taste-test to see if it’s chocolatey or sweet enough for you.
  4. Use as a topping for fruit, frosting on cupcakes or chill and enjoy as a mousse!

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