A rich, creamy, mousse-like dessert that’s vegan, low-carb/keto-friendly, and packed with healthy fats. Perfect as a quick dessert, snack, or freezer treat.
Serves
4 small portions
Ingredients
Base
- 200 ml full-fat coconut cream
(thick part only, chilled overnight) - 120 g dairy-free cream cheese
(or thick coconut yogurt for softer texture) - 2 tbsp cocoa powder
- 2–3 tbsp powdered erythritol, monk fruit sweetener, or icing sugar
- 1 tsp vanilla extract
- Pinch salt
Optional Fat Boosters
Choose 1–2:
- 1 tbsp almond butter
- 1 tbsp peanut butter
- 1 tbsp coconut oil
- 1 tbsp cacao butter (melted)
Optional Add-Ins
- Sugar-free chocolate chips
- Chopped nuts
- Cinnamon
- Espresso powder
- Unsweetened shredded coconut
Instructions
1. Chill ingredients
For best fluffiness:
- refrigerate coconut cream overnight
- chill mixing bowl for 10 minutes
Use only the thick cream from the coconut can.
Avoid the watery liquid.
2. Whip the coconut cream
Add coconut cream to a bowl.
Beat with a hand mixer for:
- 2–3 minutes
until light and fluffy.
3. Add remaining ingredients
Add:
- vegan cream cheese
- cocoa powder
- sweetener
- vanilla
- salt
- optional nut butter/oil
Beat until:
- smooth
- airy
- mousse-like
Taste and adjust sweetness.
4. Chill
Spoon into serving cups or jars.
Refrigerate:
- 30–60 minutes
for thicker texture.
Optional Freezer Version
Freeze for:
- 1–2 hours
for a soft ice-cream-like dessert.
Do not freeze completely solid unless serving later.
Topping Ideas
Top with:
- shaved dark chocolate
- cocoa nibs
- berries
- crushed nuts
- coconut flakes
Storage
Keep refrigerated:
- up to 4 days
Stir lightly before serving if needed.
Nutrition Notes
Depending on sweetener used, this can be:
- vegan
- keto-friendly
- low sugar
- gluten-free
Flavor Variations
Mocha Fluff
Add:
- 1 tsp instant coffee or espresso powder
Peanut Butter Cup
Add:
- extra peanut butter
- chocolate chips
