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Silky, keto-friendly chocolate coconut mousse shaped into chilled bites made with four simple ingredients.
Print Recipe
Course: Dessert
Cuisine: Caribbean
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can full-fat coconut milk, chilled
  • 3 tbsp unsweetened cocoa powder
  • 2–3 tbsp keto sweetener such as erythritol or monk fruit
  • 1–2 tbsp water, as needed
  • optional toppings: shredded coconut, cocoa nibs, chopped nuts

Equipment

  • mixing bowl
  • whisk
  • silicone molds or small jars

Method
 

  1. Scoop thick coconut cream from the chilled can into a bowl. Whisk until smooth.
  2. Add cocoa powder and sweetener. Mix until fully combined, adding water slowly to achieve a mousse-like texture.
  3. Spoon mixture into silicone molds or small cups and smooth the tops.
  4. Chill at least 1 hour until firm. Add toppings before serving if desired.

Nutrition

Calories: 160kcalCarbohydrates: 4gProtein: 2gFat: 15gSaturated Fat: 13gSodium: 20mgFiber: 2gSugar: 1g

Notes

Chill coconut milk ahead of time to ensure the mousse whips smoothly.

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