3-Ingredient Dairy-Free Cocoa Mousse

For the coconut cream, refrigerate the cans of coconut milk overnight, (several days if possible) then scoop out the cream that rises to the top and reserve the liquid for other uses.


Serves 4

Coconut cream scraped from the top of 2 (13.5 oz) chilled cans of full fat coconut milk (use BPA-free coconut milk)

4 tablespoons cocoa (more or less to your taste or thickness)

3 tablespoons honey (or maple syrup)

1 teaspoon vanilla extract


When you are ready to make the mousse, open up the cans and scoop the thick coconut cream into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment (try to keep as much liquid out of the cream as possible)

Add cocoa, honey and vanilla extract to the bowl and beat, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes.

Divide the mixture evenly among ramekins and refrigerate until ready to serve. Mousse will become thicker as it chills in the fridge.