Ingredientschocolate mousse

  • 400ml Can Coconut Milk
  • 2 tbsp cacao
  • 1 tbsp sweetener (rice malt syrup, agave syrup, honey or maple syrup)


  1. Chill the can of coconut milk in the fridge over night
  2. The coconut milk will split, with the coconut cream on top and water on the bottom*
  3. Add the coconut cream, cacao & sweetener to a blender
  4. Blend until a mousse is formed
  5. Enjoy straight away or put in the fridge to chill
  6. You can add a nut butter swirl or some nuts or top with fruit

* When adding to the blender, just add the coconut cream and add some water if the mixture needs to be thinned out.