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Top view of coconut chocolate almond mousse in a white ramekin topped with sliced almonds and berries

Coconut Chocolate Almond Mousse

  • Author: The KidneyRD Team
  • Prep Time: 10 minutes (not including chill time)
  • Total Time: 10 min
  • Yield: 4 servings 1x


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
  • 23 tablespoons powdered sugar or powdered monk fruit sweetener
  • 23 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