Marks Daily Apple
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13 Aug

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.


  • One 15-ounce can of full-fat coconut milk
  • A handful of berries or 4 ounces of cooled, melted dark chocolate


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.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Oh gosh…this looks AWESOME!

    Drama wrote on August 14th, 2011
  2. 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).

    WhoIsJGalt wrote on August 15th, 2011
  3. 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!

    Heather wrote on August 16th, 2011
  4. My 8 year-old daughter and I just made this together. It was absolutely delish. Thanks so much Mark!

    Mary wrote on August 16th, 2011
  5. 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!

    Mary Titus wrote on August 16th, 2011
  6. 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.

    jenny wrote on August 17th, 2011
  7. I made this with 4 drops of vanilla stevia and served it over fresh sliced strawberries. It was delicious!

    Juli wrote on August 17th, 2011
  8. 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 try! And I think finding the $20 while shopping for my first primal dish is a sign that it’s the way to go, lol.

    MikeTheBlueCow wrote on August 18th, 2011
  9. 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.

    Karen wrote on August 19th, 2011
  10. 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 have had the idea for this version without such a great post!

    Cherie R. wrote on August 21st, 2011
  11. 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…

    HillsideGina wrote on August 22nd, 2011
  12. 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.

    Kevin wrote on August 26th, 2011
  13. A friend who just recently went Primal after seeing how much weight I lost, made this chocolate mousse for my birthday and it was awesome! Seriously, I could not stop eating it. Turning a friend who likes to bake into a Grok= best plan ever!

    Tina wrote on August 26th, 2011
  14. You can also use those bowls that go in the freezer to keep things cold when shipping the coconut cream.

    Kerry wrote on August 29th, 2011
  15. Yogurt and fruit is an indulgence food…?I have it every day for breakfast and it hasn’t made me fat.

    Kim wrote on August 29th, 2011
  16. How many people does this recipe serve?

    Kim wrote on September 7th, 2011
  17. Just saw this recipe – I can’t wait to get home and put some coconut milk in the fridge. I have been struggling with comfort food withdrawls – this sounds like a perfect way to get me over some of my cravings! I sometimes throw a frozen banana in the food processor for “ice cream”. I wonder how it would taste with a little chocolate coconut mousse added……..OK, now I’m drooling. :)

    Mandie wrote on September 16th, 2011
  18. I know people say their mouth is watering as a figure of speach, but when I was looking at the page I nearly drooled all over my keyboard.

    Storme wrote on October 6th, 2011

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