Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
August 13, 2011

Decadent Coconut Milk Whipped Cream with Berries and Dark Chocolate Coconut Mousse

By Worker Bee
174 Comments

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.


Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

129 Comments on "Decadent Coconut Milk Whipped Cream with Berries and Dark Chocolate Coconut Mousse"

avatar

Sort by:   newest | oldest | most voted
Gabi Moskowitz
5 years 3 months ago

Brilliant! Will totally be making this!

Nic
5 years 2 months ago

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.

Olly
5 years 3 months ago

Mmmm…now who’s going to make one for me?

Peggy The Primal Parent
5 years 3 months ago

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.

Primal Toad
5 years 3 months ago

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!

Lorii
Lorii
5 years 3 months ago

You should do it in Portage, MI, Primal Toad! That would be AWESOME! 😀

Kathy
Kathy
5 years 3 months ago

I can’t wait to hear more of this. Hopefully Northern Cal???

zeropointnrg
zeropointnrg
5 years 3 months ago

I second the Portage, MI call! lol

Tracie
5 years 3 months ago

I would like to “third” the Portage, MI location idea!!!

Andrea
Andrea
5 years 3 months ago

NOooooo! somebody come to the South and start a Primal restaurant!

Jill
Jill
5 years 3 months ago

Another vote for a primal restaurant in MI

FoCo Girl
FoCo Girl
5 years 3 months ago

If you were to open a restaurant in Colorado I would consider sharing the coconut cream pie recipe I am working on 😉

Joseph
5 years 3 months ago

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!

Barbara-Anne
Barbara-Anne
5 years 11 days ago

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 😛

Cynthia
Cynthia
4 years 10 months ago

In the tri state area please!!!

Uncephalized
Uncephalized
5 years 3 months ago

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. 😀

kc
kc
4 years 5 months ago

Yet another vote for Portage, MI or elsewhere in Michigan, particularly northern MI or Lansing area.

Brian Kozmo
Brian Kozmo
5 years 2 months ago

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.

Vivian
Vivian
5 years 3 months ago

I wish I had an electric mixer D:

Dasbutch
Dasbutch
5 years 3 months ago

whisk and elbow greese will work

Linda Sand
Linda Sand
5 years 3 months ago

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.

Dasbutch
Dasbutch
5 years 3 months ago

more micro nutrients.

Sue
Sue
5 years 3 months ago

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.

Malika
5 years 3 months ago

The hand mixer it best to make mayo! A regular blender ruins it almost 100% of the time.

Amy
Amy
5 years 3 months ago

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!

Bweez
Bweez
4 years 5 months ago

hand mixer… $8.00 Walmart. $5.00 on sale.

Anne
5 years 3 months ago

No. Way. I had no idea you could make whipped cream out of coconut milk! Soooo happy to see this!

samuisakana
samuisakana
5 years 3 months ago

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….

Michele
Michele
5 years 3 months ago

recipe?

Kitty
Kitty
5 years 3 months ago

And now we require a recipe. I’d serve that to all my Low fat family for thanksgiving. teehee

FoCo Girl
FoCo Girl
5 years 3 months ago

that is pure genious!

samui_sakana
5 years 3 months ago
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… Read more »
Karen P.
5 years 3 months ago

Thank you for this, looks amazing!

Jennifer Minar-Jaynes
4 years 11 months ago

Yum–thanks!!

Holly
Holly
5 years 3 months ago

ummm…yes! Looks delicious!

Jason Sandeman
5 years 3 months ago

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!

Samantha Moore
Samantha Moore
5 years 3 months ago

@samuisakana: recipe for pumpkin mousse?
Sounds delish!

samui_sakana
5 years 3 months ago

Just posted the recipe for you in the comment section of the Coconut Milk Whipped Cream Post.

Peter
Peter
5 years 3 months ago

Mousse looks good but I just have to say how excited I am..picked up my 1/2 grass-fed Angus last night!

Tonja
Tonja
5 years 3 months ago

I’m jealous! I want 1/2 a grass fed angus!!!!

Primal Yogini
Primal Yogini
5 years 3 months ago

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.

Peggy The Primal Parent
5 years 3 months ago

Ok now I haven’t had a sweet tooth all week and now look what you’ve done to me, I’m drooling!

Karen P.
5 years 3 months ago

I was thinking the same thing!

TheShrewdFool
TheShrewdFool
5 years 3 months ago
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… Read more »
samuisakana
samuisakana
5 years 3 months ago

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 🙂

Lauren
5 years 3 months ago

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.

Magda
Magda
5 years 2 months ago

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…

Timothy
5 years 3 months ago

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.

Jeremy
Jeremy
5 years 3 months ago

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. 🙁

FoCo Girl
FoCo Girl
5 years 3 months ago

I love the Native Forest Organic (no BPAs)

Karen P.
5 years 3 months ago

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!

ValerieH
ValerieH
5 years 3 months ago
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… Read more »
Primal Warrior
5 years 3 months ago

After a month with no sugar I’m getting tempted!

Dasbutch
Dasbutch
5 years 3 months ago

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.

Drama
Drama
5 years 3 months ago

Nice! I do that when I’m cutting fat — magical # for the carb limit 😉

Kate
5 years 3 months ago
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… Read more »
Kate
5 years 3 months ago
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).… Read more »
Animanarchy
5 years 3 months ago

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.

Chris
5 years 3 months ago

Awesome stuff Mark. Making it now 🙂

Primal Toad
5 years 3 months ago

This is too awesome. So easy too. Damnit, I have to make this!

Ricki
Ricki
5 years 3 months ago

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!!!!!

markodarko
markodarko
5 years 3 months ago

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”

Tonja
Tonja
5 years 3 months ago

I was thinking the same exact thing.

LisaL
LisaL
5 years 3 months ago

OMG that chocolate mousse looks SO good! Totally going to have to try it

Animanarchy
5 years 3 months ago
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… Read more »
dave
dave
5 years 3 months ago

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.

Tyler
Tyler
5 years 3 months ago

primal toad I must know more about this primal restaurant in cali…your killing me

Beowulf
Beowulf
5 years 3 months ago

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!

deb b
deb b
5 years 3 months ago

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?

Lauren
5 years 3 months ago

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.

taihuibabe
5 years 3 months ago

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.

Linda Sand
Linda Sand
5 years 3 months ago

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.

Kerri
Kerri
4 years 5 months ago

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.

Milliann
Milliann
5 years 3 months ago

I’d ck Elanas Pantry & Healthy Indulgances…they r always baking something good but healthy

Misabi
Misabi
5 years 3 months ago

Yep, coconut oil works fine for carrot cake, great for banana cake too 🙂

Misabi
Misabi
5 years 3 months ago

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

deb b
deb b
5 years 3 months ago

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.

Dennis
5 years 3 months ago

Well I know what is on the dessert menu for tonight… Looks amazing!

Love trying new recipes and making new things!

Annette
Annette
5 years 3 months ago
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… Read more »
Annette
Annette
5 years 3 months ago

Sorry that was supposed to be a reply to Deb! 🙂

Annette
Annette
5 years 3 months ago
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… Read more »
Misabi
Misabi
5 years 3 months ago

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…

Michelle
Michelle
5 years 3 months ago

Just read the title and my jaw dropped open! Gotta try this one.
Just the title…

AJ
AJ
5 years 3 months ago

Great idea with the coconut milk whipped cream! I’d probably even opt to throw a little raw honey in the whipped cream at the end, in order to give it a little additional sweetness.

Laurel
Laurel
5 years 3 months ago

Seriously I’ve found the best way to do this is to bring a can of coconut milk to simmer, add chopped chocolate, or chocolate pieces (about 3 oz) to the Vitamix. Pour the hot coconut milk over and whir in a bunch of air. Refrigerate. This makes a very airy mousse. If you want it firmer add more chocolate. 😀

Shema
Shema
5 years 3 months ago

This is awesome! One question – If I make this coconut milk whipped cream, will it “hold” if I refrigerate whatever I don’t immediately use? ? Or would I have to re-whip it later on, to get the nice, fluffy, airy texture???

Kitty
Kitty
5 years 3 months ago

coconut oil if quite firm at refrigerated temperatures. I’d say that the coconut Whipped cream is going to hold it’s texture quite well since it won’t have as much liquid whipped into it as dairy whipped cream would. try it and see.

Animanarchy
5 years 3 months ago
Another awesome food combination is yogurt and bee pollen. (Bee pollen ~ = ambrosia). Mix a big spoonfull or two or more per serving of pollen into the yogurt and then let it sit in the fridge for a while. Overnight is good, though it starts to absorb right away. The bacteria in the yogurt break it down. It already has enzymes in it added by the bees so you’re left with a very enzyme-rich treat, and probably some extra healthy bacteria cells to add to your gut flora. You can stir it once in a while if you want… Read more »
jovana
jovana
5 years 3 months ago

I really want to make this but is this too much coconut milk for one serving? The first and only time I ate coconut milk, I ate 3/4 of a can and became very very sick….It started with a very bloated feeling and then vomiting and diarrhea…Am I the only person with this sort of reaction? I don’t think I’m brave enough to try this recipe (as tempting as it looks)

Kitty
Kitty
5 years 3 months ago

two ideas on that. the first, if you read through all the replies is that some canned coconut milk contains guar gum which is a bean gum. several people have said they’re sensitive to that. If you bloated I’d suspect that.

other possibility is that it was just to much oil for your system to handle at one time. coconut cream is quite a large part oil, at least a third, and that could have possibly given you the diarrhea.
FWIW, Kitty

Melissa
Melissa
5 years 3 months ago

This looks super delicious and I had just decided to ease up on the dairy.
Perfect timing.

Mandolin
Mandolin
5 years 3 months ago

Had this for breakfast a few minutes ago and threw in some vanilla extract, cinnamon, and stevia. Also great in coffee. Awesome recipe!

HealthNut
HealthNut
5 years 3 months ago

Nice recipe! Though, various versions have been going around the diet pages for about 4 months now with huge success!

Drama
Drama
5 years 3 months ago

Oh gosh…this looks AWESOME!

WhoIsJGalt
WhoIsJGalt
5 years 3 months ago

Even easier- we found that simply shaking up the can of coconut milk before openeing it basically emulsifies the liquid and solids. Pour off into a glass container, and refrigerate overnite. The result has enough body and is fluffy enough touse as a whipped topping on fruit (or make shorcake using coconut flour bread topped with fresh berries and the emulsified coconut milk).

Heather
Heather
5 years 3 months ago

After making the chocolate mousse, put it in popsicle molds and freeze – makes the most amazing fudgsicles EVER. I’ve been making them for the kids all summer and they are a hit with everyone who tries them!

Mary
5 years 3 months ago

My 8 year-old daughter and I just made this together. It was absolutely delish. Thanks so much Mark!

Mary Titus
Mary Titus
5 years 3 months ago

Ugh, I have been contemplating a low carb restaurant, better yet, a paleo restaurant. Either way it would be centered around the coconut…I can’t say more although I should. My husband won’t make the move and this is something I can’t do by myself. If I share all my thoughts on this maybe someone would copy my ideas and I can tell my husband “I had that idea!!!”. He would say why didn’t you say anything…my answer “you don’t listen to me!
>8-X

jenny
jenny
5 years 3 months ago

i made a version of this today by whipping chocolate (90%) and fresh rosemary together and had it over figs. it was so decadent…i shed a tear on the last bite.

Juli
Juli
5 years 3 months ago

I made this with 4 drops of vanilla stevia and served it over fresh sliced strawberries. It was delicious!

MikeTheBlueCow
MikeTheBlueCow
5 years 3 months ago
I’m pretty new to primal/paleo and am just starting to read up on it (still on Ch.1 of Primal Blueprint). But I saw this and it was just too easy and amazing sounding NOT to make, so I made a special trip to the store just for this. Turns out I got to try this for free since I found a $20 in the aisle for coconut milk! 😀 I made the Coconut Whipped Cream on top of strawberries and blackberries, on top of the Dark Chocolate Coconut Mousse. Talk about a good choice for my first primal recipe to… Read more »
Karen
Karen
5 years 3 months ago

So…. this was quite deliciousness. Because I’m me, I had to gild the lily a little bit. I took a scoop of Mark’s coconut ice cream (recipe in “The” book) which I always seem to have in the freezer; put a heaping tablespoon of almond butter on the ice cream and topped all with a serving of the chocolate mousse. I then swirled/mooshed it all together, like I did to ice cream when I was 10 (okay… like I always do). Incredible. Very Rich. Very satisfying.

Cherie R.
Cherie R.
5 years 3 months ago
Thanks for posting this! It was the catalyst for me making a recipe more like a traditional French mousse au chocolat. I took 6 room-temperature pastured eggs, followed the recipe as posted, except I added a couple of tablespoons of butter and three egg yolks to the melted chocolate before adding it to the coconut milk. In a separate bowl, I beat 6 egg whites until stiff peaks formed. Then fold the egg white mixture into the coconut milk/egg/butter mixture. Refigerate until firm. It makes it a little more protein-a-riffic with the eggs. Thanks for this recipe – I wouldn’t… Read more »
HillsideGina
HillsideGina
5 years 3 months ago

Food of the gods! I made this yesterday and fed it to my husband – he wondered what happened to our primal diet! I’m having a little for breakfast with my tea, post workout. Because I deserve it. Oh, nomnomnom…

Kevin
Kevin
5 years 3 months ago

For the chocolate version, I recommend 1/4 teaspoon vanilla extract and a pinch of salt. It’s much better. Skip the vanilla if you want, but the salt works miracles in this recipe.

wpDiscuz