Decadent Coconut Milk Whipped Cream with Berries and Dark Chocolate Coconut Mousse
We often say that a bowl of thick, creamy Greek-style yogurt mixed with fresh, ripe berries is a good, sensible indulgence dessert option for those that tolerate dairy. As good as it is (especially with some macadamia nuts tossed in), we may have just stumbled upon a dessert that bumps Greek yogurt into second place in the rich and creamy dessert category.
Spoonfuls of fluffy whipped cream layered with berries might not sound like anything new until we tell you that the whipped cream is made entirely from coconut milk – no added sugar and no dairy.
We find that an electric mixer works best, as it whips the most air into the thick coconut cream that separates from the liquid in the can. The result is a silky smooth whipped cream that is not quite as thick as whipped cream made from whole cream, but just as delicious.
Hey, why stop there? We pushed the limits of decadence by adding four ounces of melted dark chocolate to a can of coconut milk to create a delicious mousse. Gently stirred together and chilled, melted dark chocolate and coconut milk whipped cream creates a dish you won’t soon forget. The chocolate (the darker, the better) masks much of the coconut flavor, so if you’re not crazy about coconut we think you’ll still be crazy about coconut milk chocolate mousse.
Ingredients:
- One 15-ounce can of full-fat coconut milk
- A handful of berries or 4 ounces of cooled, melted dark chocolate
Instructions:
Put the can of coconut milk in the refrigerator for several hours (or overnight).
When you open the can after it’s chilled, scrap off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. (Don’t waste the liquid left in the can – drink it or add it to a smoothie.)
Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about five minutes.
Layer the whipped cream in a glass with berries.
For a coconut milk chocolate mousse gently mix the melted chocolate into the whipped cream. Chilling the chocolate mousse before serving will give it a thicker texture, if desired.
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Posted By: Worker Bee
Brilliant! Will totally be making this!
I just made this for my Wife and our friends. It was a great cap to a great meal. Light enough but it still tasted like dessert. I am very pleased.
Mmmm…now who’s going to make one for me?
I’m asking the same thing! Someone’s going to have to open up a Primal restaurant or I’m going to have to hire a chef to make this fancy stuff.
I know of someone who has already started to make a primal restaurant! Out in California – that is all I will say for now
I’ll have my own primal cafe soon too. No idea where!
You should do it in Portage, MI, Primal Toad! That would be AWESOME!
I can’t wait to hear more of this. Hopefully Northern Cal???
I second the Portage, MI call! lol
I would like to “third” the Portage, MI location idea!!!
NOooooo! somebody come to the South and start a Primal restaurant!
Another vote for a primal restaurant in MI
If you were to open a restaurant in Colorado I would consider sharing the coconut cream pie recipe I am working on
That’s what i was thinking. My capitol is already sunk into another venture. Plus the restaurant business is tough…
Love the Idea! Let me know if you need a part time chef!
Come set one up in Atlanta! I really want to be able to go out and eat and not have to annoy the chef’s by creating my own meal
In the tri state area please!!!
If I had any money, or experience in the food industry, or anything of that sort, I would totally be right on that. It’s such an awesome idea and would probably be really fun (and a lot of hard work, obviously). But I don’t have any of the above, so I’m an engineer instead.
Yet another vote for Portage, MI or elsewhere in Michigan, particularly northern MI or Lansing area.
I am currently learning to become a Chef in a 3 year apprenticeship program at one of the top 200 restaurants in Germany. Originally from the Metro Detroit area, and looking to work for or own/partially-own a paleo restaurant within the next 3 to 7 years. Please contact me if at all interested in one day doing business together: kozmo(dot)brian(at)gmail(dot)com.
I wish I had an electric mixer D:
whisk and elbow greese will work
If it take 5 minutes with an electric mixer, my tendency toward tendonitis in my elbow would kick in long before my whisking would get me there. I may have to break down and buy a mixer. And a blender so I can make mayonnaise. Hmmm. My desire to eat healthier and my desire to minimize my possessions appear to be at war here.
more micro nutrients.
Try a stick or immersion blender. They work really well. Even for mayo.
I saw this on a food show. No need to feed the oil in drop by drop. Blend the egg, vinegar, salt or whatever you are using for about 30 sec. Then add a third of the oil and blend for about 30 sec. Then the second third and blend and finally the last oil and bend. You have delicious thick mayo in a quarter of the time.
The hand mixer it best to make mayo! A regular blender ruins it almost 100% of the time.
A trick to getting cream to whip up easier is to put the bowl and whisk in the freezer for 15 minutes or so before whisking. This works well for heavy cream, and I imagine would do the same for coconut milk. I’m not sure the science behind it, but it works!
hand mixer… $8.00 Walmart. $5.00 on sale.
No. Way. I had no idea you could make whipped cream out of coconut milk! Soooo happy to see this!
Speaking of decadent desserts. I plan on making a pumpkin mousse (using grass-fed cream) with a crunchy ginger nut crumble on top for the holidays. Yum….
recipe?
And now we require a recipe. I’d serve that to all my Low fat family for thanksgiving. teehee
that is pure genious!
Pumpkin Mousse with a Ginger Nut Crumble
This recipe is adapted from recipes by David Lieberman and Andrea of True Nourishment.
1 (15 oz) can pumpkin
3 cups Heavy Cream (grass-fed)
Stevia – to taste (honey optional)
½ teaspoon Pumpkin Pie Spice
1 tablespoon Vanilla Extract
Combine pumpkin, 1 cup cream, stevia, and spice. Chill in fridge.
Whip remaining heavy cream and vanilla to soft peaks and fold into pumpkin mixture. Pour into serving dish and top with Ginger Nut Crumble (Recipe follows).
½ cup almond or coconut flour
½ cup coconut flakes
½ cup almonds; soaked and dehydrated are best, but raw is fine
¼ cup sunflower seeds
3 tablespoons cold butter or coconut oil, broken into small pieces
3 tablespoons honey (or stevia to taste)
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon ground ginger
Directions: Preheat oven to 300 degrees F. To the food processor, add nuts and coconut flakes. Pulse to crush. Using two forks mix all the topping ingredients in a bowl until it reaches a crumbly texture. Sprinkle topping by hand in a baking dish, spreading evenly. Bake until golden brown, shaking the dish several times. Watch carefully because of the high content of fat, nut toppings tend to burn.
Thank you for this, looks amazing!
Yum–thanks!!
ummm…yes! Looks delicious!
What a very good idea. I think that a whole new version of “ice cream” could be made with this version as well. I shall have to check it out!
@samuisakana: recipe for pumpkin mousse?
Sounds delish!
Just posted the recipe for you in the comment section of the Coconut Milk Whipped Cream Post.
Mousse looks good but I just have to say how excited I am..picked up my 1/2 grass-fed Angus last night!
I’m jealous! I want 1/2 a grass fed angus!!!!
Thank you so much for this!! I can’t eat any dairy, and I love anything and everything coconut, so this is perfect. I even have containers of coconut cream from our local Asian grocer all ready to go.
Ok now I haven’t had a sweet tooth all week and now look what you’ve done to me, I’m drooling!
I was thinking the same thing!
This looks delicious.
Could someone recommend me a good brand of coconut milk? I’m pretty new to this coconut milk thing. The first case I bought was of Roland’s and it was great. The second case of Roland’s Organic Coconut Milk I ordered, however, contained cans of watery, foul-tasting… stuff. Based on the most recent reviews at amazon, this brand has gone downhill very quickly.
Someone told me that there is a coconut shortage in Thailand right now, and that the supplier that some companies are using in Sri Lanka is the cause of this horrible “coconut milk.”
So, if anyone could recommend a brand of coconut milk that has maintained its quality through this recent Thai coconut shortage, I would really appreciate it.
If your serious about coconut milk, you have to make it fresh. Its really easy. Check out my favorite coconut site: Troplical Traditions. They have videos of making coconut milk out of their organic shredded coconut. Hope you give it a shot
Arroy-D from Thailand. Ingredients: coconut, water. Comes in 1L tetra-paks (no BPAs). Making your own presumes you have access to whole coconuts with any regularity – and that they don’t cost a fortune.
Yes!!! I second that! Probably one of the best I’ve used…and fairly cheap. I’ve found it in 200ml, 500ml and 1L sizes…
The best source of canned coconut milk I’ve found is Thai Kitchen, but I don’t know if it’s BPA free. Shake the can and you can tell if it’s got a good amount of cream; a can plugged up with cream won’t swish.
I’ll have to check out Arroy-D. If anyone else knows any more reliable brands, please share.
Same thing is going on with Native Forest Brand. We’ve switched to Thai Kitchen in the meantime and it is delicious, though I don’t think the cans are BPA free.
I love the Native Forest Organic (no BPAs)
Native Forest is the only BPA-free canned coconut milk, but yes, they’re having the same issue. The texture and flavor just isn’t very good.
I’d love to try one in a Tetra Pak, thanks for the recommendation!
I bought 1 case of coconut cream from Wilderness Family Naturals. Later I purchased 3 cases of coconut milk. It does have xanthan gum and sold in tetra packs. There is nothing else added. The coconut cream is higher in fat than the coconut milk. Over the winter they had a shipment experience some extra cold weather (this company is in MN, USA). All the cases in that shipment have failed emulsion. I was able to purchase at half price. Once opened, the coconut milk has to go through a blender to be emulsified again. The cool thing is that the liquid is separated like in the canned stuff, so if I want to make this recipe, I can pour off the water.
After a month with no sugar I’m getting tempted!
Wow, this is some good lookin’ desert!
Looks like I’m gonna havetah stay away from the Saturday Recipes Blog if ya keep up the tempting stuff. I’m currently doin’ a strick 50 grams a day on the carbs.
Nice! I do that when I’m cutting fat — magical # for the carb limit
This recipe is definitely within your 50 carbs.
I am very carb restrictive, and I am able to incorporate both coconut products and dark chocolate into my diet.
In fact, I make sure to eat 30 grams/day of very dark chocolate for health benefits and because I love the stuff. (See my related post on epicatechin in chocolate at: http://getfitkatie.blogspot.com/2011/08/dark-chocolate-carbs-and-3-pounds-of.html)
One cup of coconut milk has only 8 net carbs (why I’m okay with my addiction to thai curry), and depending on what type of chocolate you use, 4 ounces of dark can be as low as 10 grams of carbs (the higher the cocoa % the fewer the sugar carbs and the greater the fiber carbs).
Figure that you’re not eating this alone in one sitting, and you are fine. I bet half the recipe is 10 net carbs or less (not counting fiber carbs is what I mean by “net”).
I’ll be making it this weekend. Gonna go home and put the coconut milk in the chiller
I made this at home this weekend. It was so good! I had an issue with my coconut milk – it wasn’t very creamy, and I am pretty sure the fat content was lower than usual. I ended up having to use 2 cans worth of coconut cream to 1 x 4 ounce bar.
FYI for paleo/low carbers out there:
The carbs are workable. Despite having 1 serving each on Saturday and Sunday, I maintained low enough carbs to be in ketosis this morning. (I eat paleo and very low carb, and regularly monitor my ketone and blood glucose levels).
I actually think that having so much coconut fat over the weekend hastened my return to ketosis (which I consider to be a very good thing), and made the transition to ketogenesis very easy.
Kate
The other day I looked in the freezer and saw some chocoloate mousse my mom made and almost gave in and ate it. I didn’t because it was full of sugar and artificial crap. And that mousse is possibly my favourite food… We sacrifice our bad indulgences for the sake of health, or sacrifice our health for the sake of bad indulgences.
I think I’ll show this recipe to my mom and hopefully convince her to buy the stuff needed for me to make it.
Awesome stuff Mark. Making it now
This is too awesome. So easy too. Damnit, I have to make this!
Oh…Can’t wait to try this!!! Right now, my favorite (and onlly…) indulgence is good old Greek Yogurt, Berries and Nuts…sometimes with a little dark chocolate grated on top. But this sounds like it’s going to just shoot that out of the water!! Primal CHOCOLATE MOUSSE!!! Who’d-a-thunk??? THANKS FOR THIS GREAT IDEA!!!!!
This looks amazing!!! Although I’m going to pretend that instead of “or”, the ingredients say “a handful of berries AND 4 oz of cooled, melted chocolate”
I was thinking the same exact thing.
OMG that chocolate mousse looks SO good! Totally going to have to try it
Here’s another recipe. I found it online a long time ago and tweaked with it a bit. It’s tasty and very easy to make. Feel free to deviate from the recipe as these can be made plenty of ways. It’s hard to mess this up! The quantities of ingredients I leave up to you. Note that too much honey (if runny) and milk/substitute/cream will reduce the integrity of the balls and make them messy. It’s best to add those ingredients in small amounts, mix, and then add more if desired.
- Nut/Seed butter balls –
Ingredients: all-natural nut or seed butter of some sort (cashew butter works excellently.. I bet pumkin seed butter would too – it’s about a third protein!), honey (raw is better), coconut shreddings, dried fruit (the best for this, in my opinion, is cranberries), a bit of milk or milk substitute (though cream would probably be the best), protein powder if you wish, a bit of cocoa/chocolate shreddings/melted chocolate, maybe some cinnamon.
Directions: Except for the cocoa/chocolate shreddings/melted chocolate, mix everything up (unless you’d rather have chocolate mixed in than on the outside). Roll it into balls. They should be firm enough to retain their shape fairly well when picked up. Roll them in the cocoa/chocolate shreddings/melted chocolate. Eat right away or refrigerate/freeze if desired.
I think these would be good for a pre or post workout snack.
Mark,why not use coconut cream blocs instead of cans of milk?just slice off what you need.
I use these all the time and much more convenient.
What is your take on coconut milk powder,ok has a few additives but is great added to currys and suchlike.
primal toad I must know more about this primal restaurant in cali…your killing me
Read the recipe and within five minutes there was a can of coconut milk in my ‘fridge. Whipped up the chocolate mousse just now and boy is it good!
Recipe question (somewhat topical). I know its not true primal, but I have to make a “family” carrot cake recipe that calls for vegetable oil. All the “substitution” sites say coconut oil can be used instead of the veg oil. I am thinking of using half butter (ghee) and half coconut oil, but I’m worried the cooked product texture will be too dense (as at room temp, both those fats are a solid). Anyone have any experience with this kind of substitution in a “traditional” baked good?
Not personally, sorry, but check the big WAPF blogs: Cheeseslave, Healthy Home Economist, Kelly the Kitchen Kop, Nourished Kitchen. One of them is BOUND to have an oil sub tutorial for baking. Alternatively, try half oil and half applesauce.
I’ve done a good bit of baking with butter after I swore off the margarine. Butter & coconut oil both have lower melting and smoking points than veg oils. You should find your baked goods come out slightly lighter and fluffier than with veg oil or margarine. They may also have more attractive browning on the tops/edges, so watch your baking time carefully. The finished product won’t have quite as long a shelf life, however, so keep them tightly wrapped/covered.
I’ve been substituting unsweetened applesauce for oil in baking for years and have never had one not turn out. Just use a 1:1 ratio and go for it.
I have just found unsweetened applesauce substitution for oil by accident. I made three jars a week ago and we have used them already (plenty of banana bread and pikelets/small pancakes in the freezer. I made mine chunky so perfect for baked goods. Light texture and fruity, too.
I’d ck Elanas Pantry & Healthy Indulgances…they r always baking something good but healthy
Yep, coconut oil works fine for carrot cake, great for banana cake too
Here’s a recipe for banana cake that I’ve used, just replaced the butter with coconut oil http://www.marksdailyapple.com/forum/thread7323.html
In fact, why stop at using just the oil…
http://www.freecoconutrecipes.com/recipe_Carrot_Cake_with_Coconut_Flour.htm
Or just sub out the wheat flour with almond flour and make this: http://www.freecoconutrecipes.com/recipe_Amazing_Coconut_Carrot_Cake.htm
Thanks for those who gave suggestions on my carrot cake question. FYI – I used half coconut oil and half butter (melted – in place of the “industrial seed oil”). You could not tell a taste or texture difference – it was lovely. The finished/baked product was just fine.
Well I know what is on the dessert menu for tonight… Looks amazing!
Love trying new recipes and making new things!
The coconut oil is highly saturated so doesn’t require as much (qty wise) as the vegetable oil in your recipe. I usually use 1/2 to 2/3 the amount called for as coconut oil and add in a little applesauce if it feels like the batter needs more liquid. The more coconut oil you use the moister the end result will be – my first attempts at brownies for the family were super rich & super gooey. I tinker with the ratios depending on how concerned I am with coconut flavoring the end product, though anymore no one in my immediate family notices a coconut taste. (I use Nutiva coconut oil and melt it before measuring.)
I’ve since read you can reduce your oil quantity by 1/4 when subbing in coconut oil (due to the high sat fat) and I would guess that to be true of ghee as well.
If this is for a special occassion, I would definitely whip up one ahead of time using coconut oil & applesauce (I know expensive ingredients!) to see what you end up with … baking times tend to be a bit longer as well.
I think it will turn out DELICIOUS! Good luck!
Sorry that was supposed to be a reply to Deb!
My favorite coconut mousse is even easier. I don’t bother to refrigerate the can ahead of time, I throw the entire contents of the can into the Vita-Mix and whip some air into it. Add a pinch of sea salt and a drizzle of vanilla to taste. Pour into a glass mason jar and pop in the fridge. It will thicken into a delicous mousse-like texture. I enjoy this by the spoonful!
Having said that, I am going to try it this way (not using the water that has separated in the can and see how it compares.)
I’ve been mixing in unsweetened cocoa powder for chocolate mousse, but can’t wait to try the melted dark chocolate version. Look at that picture! Yum.
I credit the incredible thickening to the guar gum in Thai Kitchen coconut milk. I think guar gum is okay, isn’t it? Thai Kitchen is the best-tasting of the brands I can easily pick up around here. Going to look into ordering some tetra paks of Arroy-D (no BPA)because this is one of my favorite treats, while the rest of the family is enjoying ice cream!
Guar gum is from a bean (US = legume / UK = pulse), so not really paleo / primal.
Apparently it’s a good pre-biotic, but many people can’t handle it. I thought it was coconut milk upsetting my stomach, but find that if I avoid milk containing guar gum I’m fine.
But if it doesn’t cause you issues…
Just read the title and my jaw dropped open! Gotta try this one.
Just the title…