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
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!
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?
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!
YUMOLA! Wow, Im so glad I found this recipe. My husband ( a huge food snob) loved it too!
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!
I love the taste of coconut; my partner doesn’t. But he loves chocolate, so he will be crazy about this chocolate mousse. Thanks!
Has anyone made this in a ‘Magic Bullet’? Would it work?
Hey I just wanted to know which type of berrys were used in the photographs?
Looks like Raspberries
I started a primal restarant-
My kitchen! And it will defintely
be serving this tonight!
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!