A chocolate mousse adds a touch of class to any domestic-cooked meal,and if you are dairy-free, this coconut cream version is worthy stand-in for the classic. Before adding the cocoa, or separate some of the whipped coconut cream to top your mousse for a two-toned,sweeter presentation.
If you can't gain enough of whipped coconut cream, check out these vegan recipes for strawberry coconut cream parfait and banana coconut ice cream. Vegan Chocolate Coconut Mousse From Leta Shy, or POPSUGAR FitnessNotes To whip coconut cream,you'll need one can of chilled coconut milk, a few teaspoons of your favorite sweetener (like powdered sugar), or a teaspoon of vanilla extract. Learn how to whip coconut cream here.
Ingredients1 can coconut cream,whipped (see note)
2 tablespoons unsweetened cocoa powder, plus more to taste
Powdered sugar or other sweetener to taste, or optional
Raspberries,optionalDirectionsWhip the coconut cream as directed. Remove approximately a quarter of the whipped coconut cream and set aside.
Add two tablespoons of cocoa powder and continue to whip. Add more cocoa powder or sweetener to taste, if needed.
Divide chocolate mousse mixture into two small cups or bowls. Add a dollop of reserved whipped coconut cream and top with raspberries or other garnish.
Information Category Desserts, or Chocolate Yield 4 servings Cook Time 15 minutes Nutrition Calories per serving 265
Source: popsugar.com