Indulge in the tropical essence of coconut with the creamy and delicious coconut milk mousse. A perfect crowd pleasing dessert, it's eggless, gluten-free, gelatine-free, and made with just 4 main ingredients.
This coconut milk mousse recipe is a fluffy, airy, rich and utterly irresistible sweet treat that is easy to make with just a few ingredients. The only part that takes time is waiting for the mousse to firm up! Perfect for gatherings, special occasions, and parties and it can be made in advance.
Want to make mousse for a crowd? Just double or triple or quadruple the recipe to serve all your family and friends. Serve it in small cups, martini glasses, mini dessert cups or pudding jars as shown in the images here to impress your guests.
The coconut milk's soft jelly layer, along with the rich and creamy whipping cream, topped off with a gorgeous topping, is simply irresistible. The vibrant colours and fruity flavours of berries combined with the nutty flavour and texture of toasted coconut complement the coconut mousse beautifully and make it enticing.
- Double Cream (Heavy cream): Ensure to use double cream and NOT single cream.
- Sweetener: I've used refined sugar. Feel free to use any sweetener of your choice.
- Jelling agent: agar agar is used as a stabilizing and thickening agent and to get that jelly-like consistency of the coconut mixture.
- Liquid: Full fat coconut milk to make the base layer of coconut mixture and a little water to dissolve agar agar.
- Garnish: Toasted shredded coconut, fresh blueberries, raspberries and chocolate shavings.
See the recipe card for quantities.
How to make coconut mousse?
In a saucepan, add agar agar and water. Whisk well until well combined.
Place the saucepan on the stovetop and heat the mixture over medium heat just for a minute or until agar agar completely dissolves stirring continuously.
Now add coconut milk, sugar and stir well. Heat it just until it's warm but do not bring it to a boil.
Switch the heat off and let it cool a little.
Now fill half of each serving glass or pudding jar with coconut mixture.
Set them aside for at least an hour for the coconut mixture to set.
After an hour, in a mixing bowl, whip the heavy cream and sugar until stiff peaks form.
This will add lightness and creaminess to the mousse.
Now take the glasses/jars with the coconut milk mixture and fill the remaining half jar with the whipped cream.
Place them in the refrigerator to set for at least 4 hours or overnight.
Garnish coconut milk mousse with toasted shredded coconut and fresh raspberries or blueberries or shredded chocolate for added texture and visual appeal
Once the coconut mousse has set, it's ready to be served. Enjoy the light and creamy coconut flavour!
Caramel Sauce: Drizzle a rich date caramel sauce over the coconut mousse for a sweet and indulgent touch.
Chopped Nuts: Add a crunch by sprinkling chopped nuts such as toasted almonds, pistachios, or macadamia nuts on top of the coconut mousse.
Coulis or Fruit Compate: Add a layer of blueberry coulis or fruit compote over coconut mousse for a pop of vibrant colour and sweet fruity flavour.
See this mango mousse recipe on my website!
Coconut mousse stays fresh for a day if jars or containers are sealed properly with a lid or plastic wrap/cling wrap and stored in the fridge.
Tips and Tricks
Coconut Milk: Full-fat coconut milk provides a rich and creamy texture. Make sure to shake the can well before combining it with agar agar mixture.
Agar Agar: Do not add agar agar to boiling water as it clumps up quickly and makes it impossible to dissolve. Ensure to combine it well in cold water first and then bring it to a boil.
Stir Continuously: Make sure to stir constantly so that agar agar doesn't settle and create a layer at the base of the pot.
Test Agar Agar: To ensure agar agar powder is dissolved, pour out a spoonful of liquid and check for any small grainy particles. If the spoon is clear, it's completely dissolved. If you notice any small grainy particles, let it boil for another minute or two.
Dissolve Agar Agar: Ensure the agar agar is completely dissolved in water before adding coconut milk. This step guarantees that the mousse has the right texture and consistency.
Avoid Boiling Coconut Milk: Gently heat the coconut milk until it becomes warm.
Cool the Coconut Mixture: Wait until the coconut milk and agar agar mixture cools to room temperature before placing it in the fridge.
Whip Cream to Stiff Peaks: Whip the heavy cream to stiff peaks. This helps create a light and airy texture in the mousse. Be careful not to over-whip.
Chill Adequately: Allow the coconut mousse to set in the refrigerator for at least 4 hours, or preferably overnight. This ensures the mousse to firm and set well.
Serve Chilled: Coconut mousse tastes best when served chilled.
Agar agar starts setting once it begins to cool. Yet, the specific setting time may differ depending on the other ingredients used. It is recommended to give it at least an hour or two to solidify. Once the mixture has cooled down completely, store it in the fridge to speed up the setting process.
Of course, you can use low fat milk. Keep in mind that achieving the same rich flavours and texture as full coconut milk might be difficult.
Place a small pan on the stovetop, add shredded coconut and toast over medium heat stirring regularly until they turn golden brown.
Make sure to use chilled cream. If the cream is not chilled or at room temperature, no matter how long you whip it, you won't get soft peaks.
Before you plan to whip cream, keep the bowl and whisk attachments in the fridge for a minimum of 2-3 hours. Use a chilled bowl and whisk attachments to speed up the whipping process.
KEEP IN TOUCH
Do let me know if you try this eggless coconut milk mousse recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Coconut Mousse (Eggless and Gelatinfree)
- 1 Mixing Bowl
- 1 Saucepan
- 1 Spoon
- 1 Electric Whisk
- 1 Hand Whisk
- Serving Glasses/Jars
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Coconut Milk Layer
For Cream Layer
- 60 gms (or) ¼ Cup Sugar adjust to taste
- 300 ml (or) 1¼ Cup Double Cream/Heavy Cream
- 5-6 Fresh Blueberries optional
- 5-6 Fresh Raspberries optional
- 1 Tablespoon Toasted Shredded Coconut optional
- 1 Teaspoon Chocolate Shavings optional
For Coconut Layer
- In a saucepan, add agar agar and water. Whisk well until well combined.1 Teaspoon Agar Agar, ¼ Cup Water
- Place the saucepan on the stovetop and heat the mixture over medium heat just for a minute or until agar agar completely dissolves stirring continuously.
- Now add coconut milk, sugar and stir well. Heat it just until it's warm but do not bring it to a boil.400 ml (or) 1.5 Cups Full Fat Coconut Milk, 60 gms (or) ¼ Cup Sugar
- Switch the heat off and let it cool a little.
- Now fill half of each serving glass or pudding jar with coconut mixture.
- Set them aside for at least an hour for the coconut mixture to set.
- After an hour, in a mixing bowl, whip the heavy cream and sugar until stiff peaks form. This will add lightness and creaminess to the mousse.300 ml (or) 1¼ Cup Double Cream/Heavy Cream, 60 gms (or) ¼ Cup Sugar
- Now take the glasses/jars with the coconut milk mixture and fill the jar with the whipped cream.
- Place them in the refrigerator to set for at least 4 hours or overnight.
- Garnish coconut milk mousse with toasted shredded coconut and fresh raspberries or blueberries or shredded chocolate for added texture and visual appeal5-6 Fresh Blueberries, 5-6 Fresh Raspberries, 1 Tablespoon Toasted Shredded Coconut, 1 Teaspoon Chocolate Shavings
- Once the coconut mousse has set, it's ready to be served. Enjoy the light and creamy coconut flavour!
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more