Simple Coconut Milk Chocolate Mousse

this dairy free chocolate mousse is easy to make, free of refined sugar, and completely delicious! Photo By Samantha McClellan
this dairy free chocolate mousse is easy to make, free of refined sugar, and completely delicious! Photo By Samantha McClellan

Well, the unthinkable has happened, I have given up dairy (temporarily). Anyone who knows me personally knows how next to impossible this is. My love of cheese and butter runs deep and is well known. However, after a summer of traveling, changes and some medicine-related side effects my ulcerative colitis decided a few months in remission was enough and decided to make an appearance. Thankfully, this little flare hasn’t been bad at all which has actually given me the opportunity to experiment with some alternative treatment options rather than just have the doctor slap a prednisone prescription in my hand and send me on my way. After a few weeks of changing my supplements around and doing my usual no grains or sugar routine I decided that in order to give my gut a break and expedite the healing process I really needed to eliminate most hard-to-diest food from my diet for a while, namely dairy. Within about two days my symptoms decreased by about 50-70 percent. I am definitely still in a flare but I can say with certainty that cutting out dairy has helped.

All of that being said, this was not easy, so I began to search for some yummy dairy free recipes to cushion the blow. It didn’t take long for me to come upon the concept of coconut milk chocolate mousse. My first few attempts weren’t perfect but the third time was the charm and after that I have had very few problems (aside from buying the wrong kind of coconut milk last weekend when I was trying to make it for company…go figure). Its super easy and delicious and I highly recommend that you give it a try.


Yields enough for 2 people

1 cold can of coconut milk

1TBS of Cocoa Powder

1 TBS of Honey or to taste


After buying, place your can of coconut milk in the fridge overnight. When you’re ready to use it open the can without shaking and gently spoon the top part of the coconut milk (the coconut cream) into a mixing bowl. Coconut milk is a combination of coconut cream which is thick and white and coconut water which is clear. After you have spooned the coconut cream into the bowl whip it with a mixer on high until it begins to get thick like whipped cream. Then, gently fold in the honey and cocoa powder and whip again for about 30 seconds. It should get very thick after the second time you whip it…(whip it good… sorry I couldn’t resist). After this you can eat it as is, or add in any additions you want. I added in some of my strawberry jam and it was divine. The whole process takes about 5 minutes and comes out guilt free and awesome! Enjoy 🙂


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


    • Thanks for commenting Eva, Unfortunately I do not think almond milk would be able to substitute because it is too thin and whip up like the coconut cream will. However, you should definitely research it and see what you find and if you’re worried it will have a strong coconut taste, it will not it just tastes like chocolate 🙂

  • How much of the can of coconut milk is actually used? I have a small can of coconut cream that I was thinking about just using, rather than using a partial can of coconut milk. Just not sure if it would be enough.

    • The only part that is used is the coconut cream which varies depending on the can. If you have plain coconut cream it should work just taste it as you add in your chocolate and honey and do it to taste.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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