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Chocolate Coffee Coconut Mousse (Dairy and Gluten Free)

Delicious, rich, "not too sweet" dessert mousse.


  • 2 cans coconut milk best quality; NOT reduced fat
  • 4 oz strong brewed Keurig coffee
  • 2 squares dark baking chocolate unsweetened
  • 1/4 cup honey local if available
  • 1 tsp vanilla
  • 1 cinnamon stick


  1. Use Keurig set to "Strong" and 4oz brew-selection to brew a strong coffee. (I used Italian roast.)
  2. Add cinnamon stick to hot coffee and set aside. (This can be done day before.)
  3. Open cans of coconut milk and removed solids (coconut cream) which have risen to top. If you've purchased a quality milk, there should be approximately half a can worth.
  4. Put these solids into a medium size saucepan along with all chocolate squares and honey. Melt over low heat, stirring constantly.
  5. When chocolate has melted and mixture is completely incorporated, slowly add coffee (remove cinnamon stick first!) :)
  6. Cool this mixture in refrigerator until coconut cream sets. This can happen in 3-4 hours, but best left overnight.
  7. Once mixture has set, use stand mixer or hand mixer on high speed to fluff and introduce as much air as possible. Scrape down sides with rubber spatula and mix again.
  8. Spoon into individual serving dishes or large bowl and refrigerate until ready to serve.