Easy and Healthy Chocolate Coconut Mousse Recipe
Easy and Healthy Chocolate Coconut Mousse Recipe
This no-bake chocolate coconut mousse recipe was my small contribution to my in-law’s Christmas dinner every year! My father-in-law loves a healthy dessert. But he doesn’t want it to taste healthy (if you know what I mean). I am confident I can deliver with delicious new recipes.
I wanted to make something simple & easy. It was an absolute hit! Everyone loved it, and no one could guess the secret ingredient that made it so creamy and rich. It's one of my all-time favorite no-bake desserts!
The secret ingredient? AVOCADOS. Healthy fats? yes!!
Why This Chocolate Coconut Mousse is a Must-Try
Simple Ingredients: With less than 10 ingredients, this recipe keeps things straightforward and accessible. You won't need to hunt down any hard-to-find items.
Vegan: This mousse pie is completely vegan, making it suitable for those following a plant-based lifestyle. It's a great option to satisfy your sweet tooth without any animal products.
Gluten-Free: If you're avoiding gluten, you're in luck! This pie is gluten-free, so you can indulge without worrying about any wheat-related sensitivities or allergies.
Semi-Homemade: While this recipe is semi-homemade, it doesn't compromise on taste or quality. By using a pre-made pie crust, you can save time without sacrificing flavor.
Creamy and Rich: The mousse filling is incredibly creamy and rich, thanks to the secret ingredient: avocados. They add a luscious texture and a boost of healthy fats to the dessert.
Quick and Easy: You can whip up this delectable pie in less than 15 minutes (excluding chilling time). It's perfect for those times when you need a last-minute dessert or want to satisfy a sudden craving.
Keto-Friendly Option: If you're following a keto diet, you'll be happy to know that this pie is keto-friendly. It's a guilt-free treat that won't derail your low-carb eating plan.
Grocery List
Substitutions listed next to each ingredient
Produce
4 avocados, ripe
Frozen
Coconut whipped cream
I like to use this whipped coconut cream: So Delicious Dairy Free Original CocoWhip, Vegan, 9 Oz., Tub
Alternatives are making your own whipped cream from scratch (which would obviously not make this dairy-free if using heavy cream).
Pre-made pie crust
You can use any pie crust! I use a gluten-free pie crust from Sprouts. You could use a nut-based pie crust, graham cracker crust, Oreo crust, or any dough from the store.
Non-Perishables
3/4 cup maple syrup - substitute for agave
1/2 cup cocoa powder
1/4 cup brown sugar - substitute for coconut sugar or any granulated sugar
2 squares of a dark chocolate bar - I prefer using Hu chocolate!
2 teaspoon vanilla
1/4 teaspoon salt
How to Make Chocolate Coconut Mousse
Chocolate Mousse Filling
Into a blender, add the 4 avocados, sliced, pitted, and skin removed.
Add the maple syrup, cocoa powder, vanilla and salt. Blend for 60 seconds until well combined. Give it a taste. Add an additional 1/4 cup sugar.
Add the filling into a container with a lid, then place in the freezer to set for about 2 hours.
Assembly
Bake or prepare the pie crust according to the package directions. Make sure it’s cooled down completely.
Add the chilled chocolate mousse filling to the inside and smooth it out.
Add the coconut whipped cream on top.
Add some chocolate shavings on top (alternatively, you can dust cocoa powder on top).
Add shredded coconut if desired.
Storage
Keep the chocolate coconut mousse in an airtight container, or cover it tightly with plastic wrap. Store it in the refrigerator to maintain its freshness. It can be stored in the fridge for up to 2 days. Enjoy it chilled for the best taste and texture.
FAQ
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To make chocolate coconut mousse, you will need avocados, maple syrup (or agave), cocoa powder, vanilla extract, salt, and optionally, brown sugar or coconut sugar. Additionally, you will need coconut whipped cream, a pre-made pie crust, and dark chocolate for garnish.
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The assembly time for this chocolate coconut mousse pie is approximately 10 minutes. However, the total time, including chilling, is about 2 hours and 10 minutes.
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It's best to serve the chocolate coconut mousse chilled straight from the refrigerator on a serving plate. The cool temperature enhances the creamy texture and rich flavor of the mousse. Avoid serving at room temperature-- it won't taste as good! Enjoy it cold for a refreshing and airy dessert, and don't forget to top it off with whipped topping.
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Absolutely! The chocolate coconut mousse is a versatile base that can be customized with different flavors. You can add a teaspoon of coconut extract to enhance the coconut flavor or mix in some coconut flakes for added texture. If you're a fan of fruity flavors, you can swirl in some mango puree or serve the mousse with fresh raspberries or any other fresh berries on top. Get creative and experiment with different flavor combinations to find your favorite variation!
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You can use a different type of sweetener in place of maple syrup or agave. Some alternatives include honey, coconut nectar, or even a sugar substitute like stevia or erythritol. Keep in mind that different sweeteners may have different levels of sweetness, so you may need to adjust the amount used to achieve the desired taste. Taste the mousse mixture as you go, and add more sweetener if needed.
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This chocolate coconut mousse pie is egg-free. The creamy texture in this recipe is achieved by using ripe avocados rather than eggs or dairy as the base for the mousse. This makes it a great option for those with dietary restrictions or egg allergies.
This no-bake chocolate coconut mousse pie is a winner when it comes to creating an elegant dessert that tastes amazing! Its simple ingredients, vegan and gluten-free nature, and creamy texture make it a sweet treat that everyone can enjoy. The secret ingredient of avocados adds richness while providing healthy fats. Plus, it's a breeze to make, taking less than 15 minutes of active preparation time. This pie will surely impress, whether serving it on a special occasion or satisfying a sweet craving.
Easy and Healthy Chocolate Coconut Mousse Recipe
Ingredients
- 4 avocados, ripe
- 3/4 cup maple syrup or agave
- 1/2 cup cocoa powder
- 2 tsp vanilla
- 1/4 tsp salt
- Optional: 1/4 cup brown sugar or coconut sugar
- Coconut whipped cream
- 2 squares of a dark chocolate bar
- Pre-made pie crust
Instructions
- Into a blender add the 4 avocados, sliced, pitted and skin removed.
- Add the maple syrup, cocoa powder, vanilla and salt. Blend for 60 seconds until well combined. Give it a taste. Add additional 1/4 cup sugar.
- Add the filling into a container with a lid, then place in the freezer to set for about 2 hours.
- Bake or prepare the pie crust according to the package directions. Make sure it’s cooled down completely.
- Add the chilled chocolate mousse filling to the inside, smooth it out.
- Add the coconut whipped cream on top.
- Shave some chocolate on top (alternatively you can dust cocoa powder on top).
- Keep these in the fridge for up to 2 days. Enjoy chilled!
Vegan or not, this stuffing will be a hit for all at your Thanksgiving table this year! This recipe is dairy-free and devoid of allergens, making it a safe choice for everyone at the table.