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You are here: Home / Dessert / 3-Ingredient Double Chocolate Mousse (Low Carb) + VIDEO

By Karina 93 Comments Filed Under: Dessert

3-Ingredient Double Chocolate Mousse (Low Carb) + VIDEO

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3-Ingredient Double Chocolate Mousse (Low Carb, Egg Free and Dairy Free)

My latest obsession is this healthier 3-Ingredient Double Chocolate Mousse in minutes. For all of my sweet-tooth readers out there, you are going to love this recipe! No eggs and no dairy! Just 3 ingredients to thick, creamy and rich chocolate mousse that happens to be low carb and real really good for you.

3-Ingredient Double Chocolate Mousse (Low Carb and Dairy Free) | http://cafedelites.com

Chocolate Mousse

So, what’s the big secret? It’s no secret really, but it is a secret weapon that has the low carb, Paleo and clean eating world going mad. And most recently….me too.

3-Ingredient Double Chocolate Mousse (Low Carb and Dairy Free) | http://cafedelites.com

How To Make Low Carb Chocolate Mousse

  1. First thing you’re going to need is cans of Coconut cream chilled overnight. Aaaaahhhh coconut cream — which has apparently become my latest obsession. The BEST coconut cream to use is Thai Kitchen brand or coconut cream from Trader Joe’s.
  2. To keep this low carb, you’re going to need to sweeten it with a GOOD quality natural sweetener. I use Natvia Icing Sugar or Swerve Confectioners Sugar. Do not use honey or maple syrup, as these ingredients still contain sugar. (If not worried about carbs or sugar content, you CAN use powdered or confectioners sugar.)
  3. I also use some chocolate in this, again sugar free like Lily’s. If you’re not worried about carbs or sugar, go ahead and use something like Lindt 70%.

COCONUT CREAM

Refrigerated coconut cream is the saviour of many low carb desserts, acting as whipped cream or pudding with the added health benefits of ‘good for you fats.’ In fact, I posted a how to make coconut whipped cream right here.

Eating plain whipped coconut cream out of a bowl screams for chocolate fix. Eyeing off the cocoa powder in my kitchen…remembering back to the good old days when it was cool to mix cocoa powder with yogurt to get that type of fix…I accidentally on purpose spilled some into my bowl to test it out and see what it would become and got this here result. Something I honestly never thought to try, instead holding my nose up high being the ‘real food only’ snob I was. Until a couple months ago… and so happy I did.

3-Ingredient Double Chocolate Mousse (Low Carb and Dairy Free) | http://cafedelites.com

OPTIONAL ADD IN

I’m sure there have been many foodies before me to have done this but I had to share this one. Because not only is it whipped-and-so-thick-and-creamy-and-rich-that-your-mouth-waters-while-eating-this-thing…you then get the crunch of shaved dark chocolate in every mouthful.

Using chocolate is completely OPTIONAL! For those on a Keto diet, or a strict low carb high fat diet, I recommend using a SUGAR FREE dark chocolate.

If you make this 3-Ingredient Double Chocolate Mousse, I recommend you absolutely have to reserve some already whipped coconut cream for the topping. Then sprinkle with more chocolate and mentally prepare yourself for the richest and most decadent dessert that’s no longer low in fat (because high fat is better for you, until they decide other wise), but full of beautiful silky smooth chocolate.

Layers on layers on layers…

*ORIGINALLY PUBLISHED SEPTEMBER 2nd, 2015*

WATCH HOW WE MAKE 3-Ingredient Double Chocolate Mousse RIGHT HERE!


3-Ingredient Double Chocolate Mousse (Low Carb and Dairy Free) | http://cafedelites.com

3-Ingredient Chocolate Mousse (Low Carb)

Rich Chocolate Mousse in minutes! No eggs. No dairy. And only 3 ingredients to thick, creamy and rich chocolate mousse that happens to be low carb and real really good for you.

Weight Watchers: 5pp per serve (out of 8 serves)
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Prep: 5 mins
Total: 5 mins
Serves: 8 people

Ingredients

  • 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes
  • 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)
  • 3 tablespoons unsweetened cocoa powder
  • pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes)
  • 20 g | 2 squares 70% chocolate , shaved (optional for extra richness -- or sugar free chocolate chips)
  • extra shaved chocolate to garnish

Instructions

  • Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
  • Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with and set aside.
  • Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).

Notes

*I found coconut cream worked the best, but you can use coconut milk. Do not try to use light or reduced fat. You need the fat content in both the cream and/or milk to make the cream successfully or it may not work.

Nutrition

Calories: 334kcal | Carbohydrates: 5g | Protein: 3g | Fat: 31g | Saturated Fat: 28g | Sodium: 4mg | Potassium: 353mg | Fiber: 2g | Vitamin C: 2.8mg | Calcium: 13mg | Iron: 2.5mg

3-Ingredient Double Chocolate Mousse (Low Carb + Dairy Free + Vegan + Egg Free) | https://cafedelites.com

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Reader Interactions

Comments

  1. Marius says

    September 20, 2020 at 11:40 am

    Hi Karina.
    I’m a guy who has never cooked in his life and have made something similar myself before finding this recipe on your site.
    I took a packet of coconut cream and whipped it together with an equal amount of full milk plain greek yogurt. Added the cocoa powder and a few drops of vanilla essence and liquid stevia. Then chilled it a little in the fridge. Tastes fantastic.

    Reply
  2. sharol A Denman says

    March 05, 2020 at 7:47 am

    I made this recipe and put it in a pecan pie crust. I made 2 of them for a church luncheon and wow they went so quickly was so yummy. I wish there was more 3 ingredient pie recipes like this. Thank you so very much for this one. Hope to see more recipes like this.

    Reply
  3. Denise Browning says

    February 13, 2020 at 2:02 pm

    Hi, Karina! I love the fact that with only 3 ingredients one can make a low carb dessert that look so scrumptious. A must-try for sure! Happy V-day!

    Reply
  4. Julianna Kramer says

    November 17, 2019 at 8:37 am

    Does the coconut cream have to refrigerate overnight? Or is a few hours enough?

    Reply
  5. Shy says

    November 10, 2019 at 11:01 am

    4 stars
    Just atrempted to make this and it did not become thick at all. I used the thai coconut cream and it didnt fluff up at all.. flavor was excellent but rather disappointed that it didnt whip up like yours.. I used a hand mixer and continued to whip it but nothing happened.. any suggestions or idea??

    Reply
  6. April says

    October 09, 2019 at 11:11 am

    5 stars
    Wow! This is a great recipe whether you are on a diet/have dietary restrictions or not! I made it for my family, and then for my parents. It was fantastic every time! This will definitely be a go-to of mine.
    I would recommend putting the cans in the fridge to let it separate, but letting it warm up a bit before whipping it. If it is whipped when too cold you will get coconut cream chunks.

    Reply
  7. Shirley Summers says

    September 27, 2019 at 1:00 am

    TIP. If you open the coconut cream from the bottom you can just pour the water off.

    Reply
  8. Michelle says

    March 19, 2019 at 10:13 am

    5 stars
    Fantastic! Seriously you can’t tell it’s dairy/sugar free!

    Reply
  9. Colette says

    March 02, 2019 at 4:28 am

    5 stars
    Yummy! Very rich and delicious. A real treat. Something different than the fat bombs I have been making. I will make this again.

    Reply
  10. Sana says

    December 17, 2018 at 8:54 pm

    Hi! Apologies for having a stupid question, but it’s an urgent one. When you mean a chilled coconut cream, does it need to be kept in the freezer and frozen over night, or just in the fridge? Where it will not freeze?
    Thanks

    Reply
    • Karina says

      December 18, 2018 at 6:37 pm

      Hi Sana!

      Just in a cold spot in your fridge is best but not frozen. Thanks for commenting and for following along with me!

      Reply
  11. Baci says

    November 23, 2018 at 2:16 am

    Help! I am planning to make today…Thanksgiving day. But my son requested chocolate mousse pie. Would this work if placed in a graham cracker pie crust? Will it set or will be too soft? Thank you!

    Reply
    • Karina says

      November 24, 2018 at 7:44 pm

      OH that sounds great! Enjoy and Happy Thanksgiving! XO

      Reply
  12. Adeena Pelberg says

    November 19, 2018 at 8:04 am

    5 stars
    I tried using Trader Joe’s coconut cream but it turns to butter and does not whip when I try to whip it (tried several different times.) Thai Kitchen brand whips up find as does Whole Foods brand 365 whole coconut cream. And the result is YUM! I am wondering if you can advise on the Trader Joe’s cream (it has the highest fat content and would love to make the recipe extra decadent!) Could it possibly be because there’s no guar gum in it? Thanks Karina!!

    Reply
    • meena says

      September 27, 2020 at 12:29 pm

      Same experience with Trader Joe’s

      Reply
  13. Rachel O. says

    October 20, 2018 at 3:18 am

    I’m trying to convert this recipe to the new Weight Watchers smart points and it’s coming out way high. Do you have a feel for the actual amount of the coconut cream that gets used as opposed to the entire can contents? I still have to figure out where to find cans of coconut cream since my usual grocery store only carries coconut milk. It sounds delicious and I look forward to giving it a try!

    Reply
  14. Silva says

    September 26, 2018 at 11:55 am

    THIS might be a dumb question, … but can I use my Kitchenaid stand mixer for this ?

    Reply
    • Karina says

      September 26, 2018 at 6:50 pm

      Yes, you can but it may not fill the mixer full. It is easier to use a hand mixer if needed.

      Reply
  15. Kelly says

    September 07, 2018 at 4:20 am

    Can this recipe new frozen?

    Reply
  16. Nadia says

    September 06, 2018 at 12:17 pm

    Does the coconut cream have to be cold??

    Reply
  17. MamaCat says

    September 01, 2018 at 1:58 am

    5 stars
    I decided to make a half batch to test… It is soooo delicious and easy to make. I could eat the whole thing. I used refrigerated coconut cream, I did not have any liquid in it all, and used the whole tin. Thick creamy easy delicious and not so bad for you. Thank you.

    Reply
  18. Fae says

    August 15, 2018 at 9:02 am

    Do you think matcha powder instead of cocoa powder would work for this?! I’d love to try but I don’t want to waste coconut cream.

    Reply
    • Karina says

      August 15, 2018 at 3:59 pm

      Yes, that sounds great! I have not tried it that way but that does sound good! Thanks for following along with me!

      Reply
  19. Beveerly says

    August 05, 2018 at 12:16 am

    Your nutrition list does not indicate how much is a serving. 1/2 cup? 1 cup?

    Reply
    • Karina says

      August 07, 2018 at 3:38 pm

      Usually it is 1 cup. Hope that helps!

      Reply
  20. Sunniva Hellerud says

    July 25, 2018 at 9:50 pm

    Hello,

    Just wondering if anyone has tried to freeze this? I want to cover a nut cake in it, but I’m hoping to make it ahead and freeze the whole cake, mouse and all. When freezing coconut cream before it just goes I’ve creamy but I don’t know how he cocoa reacts with the coconut! Any tips?

    Reply
  21. Hayley says

    July 18, 2018 at 12:18 pm

    4 stars
    Made this tonight after letting coconut cream sit in fridge for several days (didn’t get around to making it Sunday night as planned). My cream didn’t separate, and I hadn’t read the comments so I decided to give it a go anyway. It didn’t quite set to mousse consistency, but more like pudding. Was still delicious (and my boyfriend poured it over ice cream)!

    Reply
  22. Jennie says

    May 07, 2018 at 6:57 am

    5 stars
    Why do people leave four stars who’ve not even made it or tried it? That always puzzles me. Suffice to say I rate this as FIVE stars and amazing! I’ve actually made it and am addicted. For those who’ve not tried it yet, it does not have a heavy coconut taste, is rich and creamy and oh so good.

    I do add a 1/2 teaspoon or so of vanilla (I don’t bother measuring) just to add some additional pizzazz but it’s probably not necessary. My sweetener was some granulated Xylitol I’m trying to use up before switching to Erythritol. I don’t have any confectioner’s type sugar alcohol but can hardly tell it’s granulated, so I think you can get by with granulated sugar alcohol, whatever version you prefer.

    And now I’m trying to figure out what to do with the left over coconut water/liquid. I’m not a great smoothy gal but did try making a chia chocolate pudding; suffice to say it needs more work. Ha! Anyway, thank you for a great recipe. Oh and the family (including teen boys) LOVED it.

    Reply
  23. Janelle says

    April 15, 2018 at 7:38 am

    4 stars
    I want to make this recipe. It says dairy free in the intialy caption. Is there not dairy in the chocolate? I believe Lily’s chocolate chips are not dairy free? Or 70% dark chocolate as mentioned? Or am I missing something?

    Reply
    • Jessica Foote says

      March 30, 2019 at 2:33 pm

      You have to read the labels. Some dark chocolate has dairy and some doesn’t.

      Reply
    • Patricia says

      March 19, 2020 at 1:23 am

      4 stars
      I have tried whipping the coconut mil and hasnt worked… 🙁

      Reply
  24. Gail says

    March 28, 2018 at 10:43 am

    4 stars
    I didn’t have the sugar you called for so I took a chance and used Apriva, a zero calorie sweetener with sucralose which I purchased at Fred Meyer (Kroger). The mousse had a divine texture and felt wonderful to my tongue! I can see why it had such a low carb level as it had very little sweetness to it, perhaps because of my choice of “sugar”? I will have it again, for sure!

    Reply
    • Karina says

      March 29, 2018 at 5:53 pm

      That could have been it too but this does have little sweetness and more flavor to it! Hope you can make it again! Thanks for following along with me!

      Reply
  25. Nat says

    March 22, 2018 at 5:35 pm

    this mouse looks like a whipped cream for cakes or cupcakes. can i use it as a whipped cream? will it work?
    i am not sure if this consistency will stay on top of cakes so well and if its gonna work for decorations?

    Reply
    • Karina says

      March 26, 2018 at 8:55 pm

      It is thick like a whipped cream; however, it would not be a great cake or cupcake frosting. I am sorry to disappoint but it would not stay on top and you would need to keep it refrigerated. Great idea though and you are still welcome to try and see if it works on the cakes!

      Reply
  26. LuluBelle says

    March 20, 2018 at 1:21 pm

    5 stars
    I just made it this evening and wow…I am so sold. It is rich, creamy and so flavorful. Thank you for this wonderful low carb dessert!

    Reply
    • Karina says

      March 20, 2018 at 3:40 pm

      That is great to hear! Thank you so much for sharing! I am so glad that you loved it and you enjoyed all the flavor! Yum!

      Reply
  27. Jason Freeman says

    February 15, 2018 at 2:54 pm

    This is a really smart recipe, I’m glad I found your blog. Incorporating healthier alternatives is what truly makes your blog good.

    Reply
    • Karina says

      February 16, 2018 at 7:39 am

      AWE! Thanks so much! I try to keep in the healthy range but also like a little chocolate;)!!

      Reply
  28. Rudi says

    February 07, 2018 at 8:08 pm

    5 stars
    Wow this chocolate mouse was AMAZING!!!!! It was so nice and thick and deliscious ! Totally made me forget that I was doing the Keto diet! THANK YOU!!!

    Reply
    • Karina says

      February 08, 2018 at 12:21 pm

      That is so great to hear! I am so glad that it tasted so good for you! Good luck on the Keto diet!! Thanks for following along with me and sharing this!!

      Reply
  29. Maureen DiPietro says

    January 22, 2018 at 6:59 am

    I love following you, Karina. This recipe looks yummy just as the others. Everything I have ever tried from you have been delicious..And to my hubby too. Thank you so much for your love of food and that you are wanting to share. Wish we could have coffee and talk food!

    Reply
    • Tymeron Smith says

      January 31, 2018 at 10:44 am

      AWE!! That is the sweetest! Thanks so much doll! I am so happy to have you both following along with me! Thanks for the support and love!

      Reply
  30. Natalie says

    December 02, 2017 at 6:43 pm

    This chocolate mousse looks simply divine! ♥

    Reply
    • Karina says

      December 02, 2017 at 9:05 pm

      Thanks Natalie!

      Reply
  31. Kimm says

    October 01, 2017 at 10:43 am

    4 stars
    A good dessert. I usedTrader Joe’s Cannes coconut cream. It’s pure coconut cream (no liquid) so I ended up adding extra cocoa powder and sweetener.

    Reply
  32. Elizabeth Welsh says

    September 14, 2017 at 9:40 am

    5 stars
    Hello! This recipe was delicious, I’m wondering if you have a recipe to use the left over coconut milk for? It seems a waste to throw it out!

    Reply
  33. Tracie says

    June 15, 2017 at 9:53 pm

    How many ounces are in a serving?

    Reply
  34. Sarah says

    May 20, 2017 at 1:54 pm

    Hi all –
    For those of you having trouble with coconut milk that won’t separate, check the ingredients on the can. You want pure coconut with no gums or stabilizers. These are often added to coconut milk to prevent it from separating (why? who knows.)

    In the states, coconut cream is usually a mix of chemicals with massive amounts of sugar or corn syrup. Some health food stores carry pure coconut cream, which is basically coconut milk with a greater fat percentage left in it. The containers are smaller, though.

    Coconut milk will work – full fat, with no added things except water or salt. I buy Aroy-D at my local Chinese grocer, but health foods shops are a great place to look (also check out Amazon). I don’t work for any of these, just love my pure coconut milk : )

    Also, Karina – beautiful recipe! So hard to give up comfort foods, but I need to skip sugar/carbs for health reasons; with recipes like yours, I don’t have to choose. Much appreciated.

    Reply
  35. Eva says

    May 18, 2017 at 9:36 am

    Silly question — did you use unsweetened coconut cream for this? I bought a “regular” coconut cream and it’s full of sugar… not sure if that’s a good thing or not..

    Reply
  36. Wendy Gratto says

    May 17, 2017 at 11:51 pm

    I’m trying to figure out how many smart points this would be for Weight Watchers, but I need to know what the saturated fat amount is. Can you tell me please and thank you. It looks so delicious, I can’t wait to try it out.

    Reply
  37. Kerry says

    May 17, 2017 at 2:58 am

    5 stars
    Hi Karina – This recipe looks amazing but I have a question. Will the mousse taste strongly of coconut? I want to make it this weekend but have some guests that aren’t keen on the taste.

    Reply
  38. Bunny says

    May 10, 2017 at 11:31 pm

    This is a reply to Ann, above.

    You mentioned putting the coconut milk on paper towels. Next time, I’d suggest putting your milk in a paper towel lined fine metal sieve, and place that over a large bowl. Cover all with saran wrap, and let it drain overnight in the fridge. That way, you’ll have the whey for your little one to drink, and the thicker part will be cold and ready to go.

    Reply
  39. Suraya says

    February 12, 2017 at 1:50 am

    4 stars
    This is a great recipe, thanks a lot! I used coconut milk (it was quite creamy) and it worked fine, just give it some time in the fridge to set. It doesn’t hold very long out once taken of the fridge, but that’s fine because you will just want to eat it straight away!

    Reply
  40. Butch says

    February 10, 2017 at 5:44 am

    Is coconut cream the same as cream of coconut. That is what my store has

    Reply
    • Karina says

      February 18, 2017 at 2:41 pm

      Hi Butch. It should be?

      Reply
      • Veronica says

        September 30, 2020 at 12:57 pm

        The two are not the same. Coconut cream is basically the super thick part of coconut milk. Cream of coconut has a LOT of added sugar.

        If you can’t find coconut cream, then better to buy coconut milk and scrape off just the top thicker part (you won’t get very much per can though)

        Reply
  41. DIANE ALBIN says

    February 09, 2017 at 3:35 pm

    I want to try the fettuccini Alfredo. Looks delicious.

    Reply
  42. Stacey says

    January 23, 2017 at 5:25 pm

    I just tried this and LOVED it! My only thing was that yours looked like a nice deep dark chocolate color. Mine turned out much lighter. Is there something I did wrong? It still was very good tasting and the perfect sweet fix I needed.

    Reply
  43. Bob says

    January 21, 2017 at 3:27 pm

    On your video, the chilled coconut cream removed from the can looks soooooo much looser than mine. Mine was very firm like crisco shortening

    Reply
  44. Nea says

    January 20, 2017 at 10:36 pm

    5 stars
    Hi!

    Thank you for this wonderful recipe! I shared it on my own blog and put a link to this site, hope it is ok with you. If not, tell me! Thank you <3

    Reply
  45. Sara says

    January 16, 2017 at 1:39 pm

    Hi Karina. I tried making this tonight and while combining the ingredients, my cream looks to have separated and won’t combine. Ever come across this? Any advice?

    Reply
  46. Linda says

    January 16, 2017 at 3:49 am

    Coconut Milk or Coconut Cream in a can…I’ve never seen it…I’ve seen the coconut in a can for mixed drinks But it’s loaded with sugar..I see coconut water every where I’m Very Confused I need help I don’t know what ure talking about Please get back with me to explain soon
    Waiting to hear back
    Thank you Linda

    Reply
  47. Shelli Simon says

    January 14, 2017 at 8:48 am

    If one cannot tolerate coconut cream and wanted to use HWC how much would you use?

    Reply
  48. Aryna says

    January 08, 2017 at 11:42 pm

    Perfect timing doing a low carb diet. Thank you!

    Reply
  49. Pam says

    December 22, 2016 at 3:35 pm

    5 stars
    My husband and I have been eating low carb since Sept, averaging 25 g of carbs/day. I wasn’t missing what I’ve given up, till I saw the pictures of your mousse! Then I seriously craved chocolate mousse. (As others have said in comments, your pictures are amazing!) I didn’t wait to find confectioners sweetener — totally made it with granulated Stevia. It will be better blended the next time around, I’m sure. But let me tell you, it was wonderful. This was also my introduction to coconut cream. AWESOME. Thank you for *all* of this.

    Reply
  50. Al says

    October 13, 2016 at 6:18 pm

    Hi! Lovely photographs. Do you reckon this mousse is thick and firm enough for cake layering? Is it able to stand firm at room temperature for say, an hour? Thanks!

    Reply
    • Karina says

      October 17, 2016 at 3:43 pm

      Hi Al…thank you! This mousse is quite thick but I’m not sure if it’s firm enough for cake layering.

      Reply
  51. Alex says

    September 12, 2016 at 10:00 am

    4 stars
    Is it supposed to have a heavy coconut taste to it? If I’m craving chocolate mousse this hits the spot, but because of the coconut flavor my family won’t eat it either (sortof a blessing, more for me!)

    Reply
    • Karina says

      September 13, 2016 at 4:31 pm

      Hi Alex! Personally, I don’t find it too strong and strong on coconut, BUT my daughter isn;t a coconut fan and she only ‘liked’ it instead of loved it, if you know what I mean lol.

      Reply
  52. Ann says

    September 03, 2016 at 12:03 pm

    So i cant find coconut cream locally yet.

    so i drained the milk out on paper towels. the coconut water soaks into the paper leaving a rich thick cream after a few minutes. gently scrap this off the paper towels and refrigerate for 20 to 30 minutes so its nice a cold. Note i did start with cold cans from the fridge but they did NOT separate as expected.

    i squeezed some of the water from the papertowls and gave it to my little one who needed the electrolytes etc after a sweaty gym day.

    also i used three cans this got me just over 14 oz of cream. Hoping it turns out as expected using the ingredients in the amounts listed.

    Reply
  53. RoseAnn says

    September 01, 2016 at 5:00 am

    5 stars
    This chocolate mousse recipe is..OMG..terrific..I am now making it again…just need to have it on-hand..

    Thanks, R

    Reply
    • Karina says

      September 01, 2016 at 6:50 am

      You’re welcome RoseAnn!

      Reply
  54. Pam says

    August 31, 2016 at 2:13 am

    4 stars
    is it at all possible to knock out the confectioners sugar – can’t get it here and I don’t use any recipes with added sugar so I am thinking pure vanille powder instead? May not need so much that way?
    I am really wanting to try some of these desserts but also trying to not have sugar so this could be the one!!! 🙂 thank you!

    Reply
    • Karina says

      September 01, 2016 at 6:52 am

      Hi Pam. I’m not too sure about that substitution as I haven’t tried it myself, but you’re more than welcome to try it out! Personally, I need the sugar in this recipe, but vanilla powder does sound interesting 🙂

      Reply
  55. Danielle says

    August 15, 2016 at 2:28 am

    How is this dairy free when chocolate is clearly listed as an ingredient?

    Reply
    • Karina says

      August 15, 2016 at 4:12 am

      PLEASE NOTE it says optional in brackets. Leave it out and it’s dairy free. But thank you for your comment.

      Reply
  56. Florentina says

    August 09, 2016 at 5:45 am

    This is the pretties mousse I ever have seen. I can taste it with my eyes hehe

    Reply
    • Karina says

      August 11, 2016 at 1:39 pm

      Ah….thank you Florentina! I’m in love with your site btw! Beautiful 🙂

      Reply
  57. Riley says

    June 28, 2016 at 4:06 am

    Hi! I was wondering if you can use coconut milk that doesnt have the cream or do you have to have the cream? Thanks!

    Reply
  58. Haylie says

    May 15, 2016 at 12:08 am

    5 stars
    Made this today, and it is FABULOUS! Thank you! I didn’t put the salt in, and halved the recipe and its really tasty.

    Reply
  59. dallal says

    March 06, 2016 at 2:47 am

    Hy
    i am from algeria and we dont have coconut cream or coconut milk with what can i replace it
    thanks

    Reply
    • Karina says

      March 08, 2016 at 5:12 pm

      Hi Dallal, do you have normal cream? Thickened or Heavy cream?

      Reply
  60. Tori says

    November 10, 2015 at 8:38 am

    Will this still work if I don’t refrigerate the coconut milk? Also what brand of coconut cream do you use? I can never find coconut cream in my store!

    Reply
    • Karina says

      November 10, 2015 at 10:05 am

      No the coconut milk must be refrigerated or the cream won’t set 🙂
      What country are you in? Here in Australia, I use Ayam brand!

      Reply
  61. Rachael Yerkes @ Eazy Peazy Mealz says

    September 20, 2015 at 5:13 pm

    You always have the most beautiful photos! I never comment, but I just wanted to tell you how much I love them.

    Reply
    • Karina says

      September 21, 2015 at 10:50 am

      Thank you so much Rachael. I’m forever second guessing myself so it’s really nice to hear! Xx

      Reply
  62. Wendy says

    September 12, 2015 at 6:56 pm

    Just wondering what confectioners sweetener is? Is that powdered Equal or natvia or ? This sounds divine.

    Reply
    • Karina says

      September 21, 2015 at 11:03 am

      Hey Wendy! I used the Natvia ‘icing sugar’ in this one!

      Reply
  63. Deb says

    September 06, 2015 at 9:31 pm

    Made this for our dessert tonight. My family couldn’t tell it was made of coconut cream and they licked their bowls clean. You my dear are my favourite recipe site. Thank you.

    Reply
    • Karina says

      September 21, 2015 at 11:11 am

      That’s so awesome Deb! I LOVE that! It’s the best feeling when something healthy goes unnoticed!

      Reply
  64. Christine says

    September 05, 2015 at 4:28 pm

    Your photographs are just beautiful and mouth watering. You had me at 3 ingredients with this recipe and so of course I tried it. Far out! You are a goddess! I’m so happy you’re doing low carb now! You’re rocking it and I’m loving all of it! Thank you Karina!

    Reply
    • Karina says

      September 05, 2015 at 4:30 pm

      Hi Christine! Thank you! Wow I’m so happy you’re enjoying the recipes! And I love that you tried this one! So awesome! Thank you for coming by and letting me know! Enjoy your weekend 🙂 Xx

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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