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Ensure your full-fat coconut milk can has been chilled in the refrigerator for at least 4 hours, or preferably overnight. This allows the thick cream to separate from the liquid.

Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream from the top, leaving the watery liquid behind. Measure 1/2 cup of this cream.

In a food processor or high-speed blender, combine the scooped avocado flesh, unsweetened cocoa powder, chilled coconut cream, erythritol, vanilla extract, and sea salt.

Process on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Taste and adjust sweetness if desired.

Divide the mousse evenly into four small serving dishes or ramekins.

Cover each dish with plastic wrap and refrigerate for at least 1 hour to allow the mousse to firm up and flavors to meld. For best results, chill for 2-3 hours.

Before serving, garnish with sugar-free chocolate shavings and fresh raspberries, if using.


Ensure your full-fat coconut milk can has been chilled in the refrigerator for at least 4 hours, or preferably overnight. This allows the thick cream to separate from the liquid.

Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream from the top, leaving the watery liquid behind. Measure 1/2 cup of this cream.

In a food processor or high-speed blender, combine the scooped avocado flesh, unsweetened cocoa powder, chilled coconut cream, erythritol, vanilla extract, and sea salt.

Process on high until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Taste and adjust sweetness if desired.

Divide the mousse evenly into four small serving dishes or ramekins.

Cover each dish with plastic wrap and refrigerate for at least 1 hour to allow the mousse to firm up and flavors to meld. For best results, chill for 2-3 hours.

Before serving, garnish with sugar-free chocolate shavings and fresh raspberries, if using.
