Active time: 10 minutes Total time: 10 minutes
The dark chocolate flavor of this rich coconut milk-based mousse will satisfy your sweet tooth, especially if you’re a fan of a particular coconut and almond chocolate bar. Be sure to use high-quality, unsweetened Dutch cocoa powder for the best flavor. Plain cocoa powder tends to give this dessert a soapy taste.
RD tip: This dessert is low in added sugar while providing some fiber, making it a great choice to satisfy your chocolate cravings.
Dark chocolate almond mousse
Ingredients
- 1 14-ounce can (414 ml) unsweetened coconut milk, refrigerated overnight
- 3 tbsp unsweetened Dutch cocoa powder
- 1 tbsp coconut blossom sugar
- 2 drops almond extract
- 1 pinch of salt
- 1/4 cup (20 g) sliced almonds
- 1/4 cup (15 g) unsweetened coconut flakes
Directions
Open the can of coconut milk and poke a hole through the solid coconut cream at the top of the can. Pour the liquid coconut water from the bottom of the can and reserve it for smoothies.
Place 1 cup of the solid coconut cream in a mixing bowl. Add the sugar and beat with a hand mixer on high for 2 minutes until smooth and fluffy. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract and stir until incorporated and fluffy.
Pour the mousse into 4 small (1/2 cup/118 ml) ramekins. Add the leftover coconut whipped cream to each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.
Servings: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoons nuts/coconut
Nutritional values (per serving): Calories: 179; Total fat: 16g; Saturated fat: 12g; Monounsaturated fat: 2 g; Polyunsaturated fat: 1 g; Cholesterol: 0mg; Sodium: 98 mg; Carbohydrates: 9g; Fiber: 3g; Sugar: 5g; Protein: 3g
Originally published May 23, 2020; Updated December 2025
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