Looking for a kidney friendly dessert for Valentine’s Day? We have the perfect solution! This decadent mousse is rich and creamy, but low in added sugar. The best part is that it’s a breeze to throw together!
Wondering if coconut milk is a kidney friendly ingredient?
We’re asked a lot about coconut and whether or not it’s safe for people with kidney disease. Coconut is naturally high in potassium, a mineral that people with CKD are often told to limit.
While eating too much potassium can be dangerous for some, it’s important to remember that many people with kidney disease DO NOT need to restrict potassium.
Portion size is key with high potassium foods!
To enjoy the rich flavor of coconut milk while being mindful of potassium, keep portion sizes low. Fortunately, you don’t need to use a lot in order to get the creamy sweet flavor of coconut. For example, in this mousse recipe, we use a 13.5 ounce can of full fat coconut milk but one serving only clocks in at 300 mg of Potassium!
If you are unsure about how much potassium is right for you, we recommend discussing this with your Doctor and a Renal Dietitian. A Renal Dietitian is an expert in kidney nutrition who can help you clear up the confusion about what to eat with kidney disease.
Questions about chocolate in a renal diet?
Wondering why we’re using chocolate in a kidney friendly recipe? Check out our recipe for Lightly Salted Pecan Chocolate Granola to find out why we think dark chocolate is a CAN DO for people with kidney disease! Join our monthly class to learn more about how we use the power of nutrition to support kidney health!Print
This decadent mousse is rich and creamy, but low in added sugar. The best part is that it’s a breeze to throw together!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
- 1 can (13.5 oz) full-fat coconut milk*, refrigerated overnight
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons powdered sugar or powdered monk fruit sweetener
- 2–3 tablespoons unsalted almond butter
- ½ teaspoon vanilla extract
- A dash of sea salt
Optional toppings: sliced almonds, shaved chocolate, whipped coconut milk, or raspberries
1. Refrigerate canned coconut milk along with your mixing bowl and whisk** for at least 6 hours or overnight. As the coconut milk cools in the fridge, the rich, fatty, coconut cream will separate and rise from the top while the watery part will sink to the bottom of the can. That coconut cream will be used for the mousse.
2. Once adequately chilled, carefully remove the coconut milk, mixing bowl, and whisk from the fridge. Open the can of coconut milk without shaking it too much to keep the layers separated. Scoop out the thick coconut cream that floats to the top and transfer into the chilled bowl. Set aside and reserve the coconut water left on the bottom of the can.
3. Attach the chilled whisk to your standing or hand mixer and start whipping the coconut cream. You can also whisk by hand and call it your arm workout. You are looking for soft peaks – when you lift the whisk, the whipped coconut cream will start to hold its shape and curl downwards, but will not drip. This should take between 2-3 minutes with a stand mixer
4. If you find that the coconut cream becomes too stiff or lumpy, add a tablespoon of the coconut water from the can one at a time and continue whisking until you achieve soft peaks.
5. Sift cocoa powder and powdered sugar or sugar substitute and whip to combine.
6. Add almond butter, vanilla, and sea salt to bring out the chocolate flavor. Whip to combine.
7. Divide mixture into 4 small ramekins or cups. Cover and refrigerate until ready to enjoy. Add optional toppings before enjoying if desired.
*These are some coconut milk brands that work well for whipping: Savoy coconut milk, Aroy-D coconut milk, Nature’s Charm coconut whipping cream (contains coconut sugar, guar gum, and vanilla flavor), and Whole Foods 365 coconut milk (contains guar gum).
**Chilling your bowl and your whisk helps to ensure your coconut cream whips well.
** Nutrients analyzed using lesser amount of ingredients without additional toppings
KidneyRD Verdict on this Kidney Friendly Dessert
This recipe will definitely make that certain “someone” (or yourself) feel special this Valentine’s Day. The texture is light, the flavor has depth and is oh-so chocolatey! When preparing this recipe, the key to success is to keep things cold! We recommend having all of your ingredients measured and ready to go before removing the mixing bowl, whisk, and coconut milk from the refrigerator. By following this one tip, the recipe will easily come together in minutes.
Recipe adapted from Vegan Chocolate Mousse at Chocolate Covered Katie.
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.