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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. Awesome recipe! Ever since Mark posted it I’ve been wanting to try it. Tonight I gave it a whirl (with a substitution). Instead of chocolate I mixed the solids in my can of coconut milk with ~2 very ripe bananas and some cinnamon. It made a rather delicious banana pudding. One tiny bowl and I’m completely satisfied–7/8 is still in the fridge. Thanks for the great idea! I might make the real deal (i.e., chocolate, not banana) for Thanksgiving as my paleo alternative to the endless pies that always appear around the family table.

    Erin wrote on November 20th, 2011
  2. This is just my kinda dessert. I`ve found a great tasting organic 60% chocolate. How often can we eat this dessert? Every day?

    Geir wrote on December 22nd, 2011
  3. DEFINITELY making this!!

    – Jennifer

    Jennifer Minar-Jaynes wrote on February 6th, 2012
  4. This is amazing!!! I made the chocolate version last night. It came out creamy and delicious!

    Sara R wrote on March 25th, 2012
    • yahoo, I just came from the Rhubarb post asking for more paleo comfort food recipes and clicked this link and hey presto …this is awesome. And a big thanks for all the feedback and recipes from others.. thanks everyone.. and Mark especially ….now I can satisfy my comfort food cravings during these cold Autumn evenings in the southern hemisphere….

      Shoobidooo wrote on April 21st, 2012
  5. Oh man, how did I miss this post?! I had been wondering if there was a way to make whipped cream out of coconut something and never thought to use the thick cream from a can. Brilliant! This might become a go-to dessert!

    Deanna wrote on April 22nd, 2012
  6. I tried making this and the coconut cream didn’t whip up like it shows in the pictures. Did anybody else have issues with that? I’m wondering if maybe I didn’t refrigerate it long enough and I got some of the watery stuff as well.. Advice?

    Rai wrote on May 13th, 2012
  7. Made this tonight with cocoa power and a touch of agave. The coconut milk whipped up much better after I added the cocoa powder. And it tasted really good!

    Traci wrote on June 14th, 2012
  8. YUMOLA! Wow, Im so glad I found this recipe. My husband ( a huge food snob) loved it too!

    Heidi wrote on June 20th, 2012
  9. Try combining both the berries and the chocolate mousse for a over-the-top dessert! I added a zest of orange on top, too.

    My coconut milk didn’t separate as nicely as shown in the recipe, but whipping the coconut cream and melted chocolate over a bowl of ice cubes helped with thickening the mixture.

    And the taste…sublime!

    Dirk Fetherstonhaugh wrote on June 27th, 2012
  10. I love the taste of coconut; my partner doesn’t. But he loves chocolate, so he will be crazy about this chocolate mousse. Thanks!

    Julian Greene wrote on August 17th, 2012
  11. Has anyone made this in a ‘Magic Bullet’? Would it work?

    Melanie R wrote on December 11th, 2012
  12. Hey I just wanted to know which type of berrys were used in the photographs?

    Abz wrote on January 10th, 2013
    • Looks like Raspberries

      Cyndi wrote on April 8th, 2013
  13. I started a primal restarant-
    My kitchen! And it will defintely
    be serving this tonight!

    Murf73 wrote on February 10th, 2013
  14. Wow! Really yummy! Thank you for this recipe. Since coconut cream is approximately 70% coconut oil, his is how I plan to get in my three tablespoons of coconut oil per day!

    Suzanne wrote on February 25th, 2013
  15. Hi. I’m new here. I purchased The Primal Blueprint about 6 weeks ago and I’m so happy! Thank you, Mark Sisson, for the education and the inspiration. I love my life as a primal chick.

    I have a question Coconut Whipped Cream. I have found many recipes on the www and made it tonight for a berry topping treat. So delicious!!

    Here’s the question – How to keep this? Will it last in the fridge or fall flat? I had to put my bowl of cream over another bowl of ice to get it to whip, so I’m guessing it will fall. It was so delicious and my hubby is 2 thumbs up. Can you recommend how to store this for a week?

    Thank You and Deep Bows

    Heidi Spencer wrote on July 19th, 2014
  16. Looks delish!! Can you tell me how many this serves?

    cindy wrote on November 16th, 2014

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