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Chocolate Coconut Whipped Mousse

I’ve loved discovering whipped coconut cream! Who knew?

You chill the coconut cream before you want to use it, to thicken it up… Add whatever you like and whip it for an absolutely delicious lactose free alternative to frosting/ mousse/ cream. As long as you like coconut of course.

Today, I’d like to offer a few different twists on this Chocolate Coconut Whipped Mousse recipe:

A hardcore sugar free option; a slightly sweetened alternative; and a boozy Baileys version …In other words, something for everyone.

And if you’re not particularly keen on the bitterness of cocoa, skip it for a White Vanilla Coconut alternative – absolutely delicious!

Lactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.
Lactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.

Chocolate Coconut Whipped Mousse

(Serves 2; or 4 on an orange salad)

400g (13-ounce) tin coconut milk (not light)

½ dl and 2 tsp (60ml; ¼ cup) cocoa powder

1 tsp pure vanilla extract

(a small pinch of sea salt)

(stevia to taste, if you like using a sweetener)

 

For the slightly sweetened version: 
1-2 tbsp honey, to taste
For the boozy Baileys version:
1- 1½ tbsp Baileys
Lactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.
Serving Suggestion:
The Chocolate Coconut Whipped Mousse is delicious served with a fresh, juicy, ripe orange salad. The sweetness of the fruit is a perfect compliment to the unsweetened or slightly sweetened mousse.
The boozy Baileys version needs nothing more than a little grated chocolate (70%).
1 large orangeLactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.
Lactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.

 

METHOD:

 

Preparation: Chill the can of coconut milk in the fridge overnight before using – this thickens the coconut fat.
Note: You can use the whipped mousse directly, or store refrigerated in a sealed container for up to 24 hours.

 

Lactose and Gluten Free Chocolate Coconut Whipped Mousse, with no added sugar. Healthy paleo desserts, perfect for brunch or a mid-day snack.

Linking up Chocolate Coconut Whipped Mousse with: #TastyTuesdays; #CookBlogShare; #MBPW; #ToddlerApprovedTuesday

13 Comments

  1. This looks amazing! The hubs and I will be trying this at the weekend.

    Hope you are ok xx

    Thanks for linking to #toddlerapprovedtuesday sorry my comment is so late this week! x

    • Great question Nikki!
      When you open a tin/ packet of coconut milk or cream there’s always the very thick creamy part and the watery liquid around it. It usually says on the side of the packaging ‘shake before opening’.
      When you’re making this don’t shake first, you want to keep the creamy fat separate from the coconut water, then when you’ve part opened the packaging you can just tip the water out into a glass. If it’s a tin the creamy fat is often at the top and the water sloshing around at the bottom. If this is the case you can spoon out the creamy fat from the top and then tip out the water.

      ‘Not shaking’ is definitely something I should add to the post!
      Thanks for the question 🙂

  2. Oh wow, I had no idea you could do that! It would make the ideal frosting for ‘free from’ cupcakes, wouldn’t it? I’d definitely go for the boozy version! Thanks for sharing on #TastyTuesdays x

    • It’s fantastic!! I just gave the kids White Vanilla Coconut Whip on homemade applesauce for breakfast.
      …Working on clearing the fridge before we go to California 😉

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