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Chocolate Coconut Mousse (Vegan)

Chocolate Coconut Mousse (Vegan)

Posted by Marie-Eve Maitland on 29th Jun 2017

I never feel guilty about eating chocolate but that’s because I don’t ever go near the heavily advertised, sugar, milk and artificial ingredient laden variety.


  • 60g coconut sugar
  • 3 tablespoons cornstarch (sifted)
  • ¼ teaspoon of salt
  • 400g tin of coconut milk
  • 170g dark chocolate, chopped
  • 1 teaspoon vanilla extract

To serve (coconut cream, berries, mint & chopped nuts)


  1. Combine the sugar, cornstarch and salt in a medium saucepan
  2. Turn the heat and slowly pour in the coconut milk, whisking constantly to avoid a lumpy mixture until it tickens
  3. Stir in the chocolate and continue to cook for another 3 minutes, stirring constantly
  4. Remove from the heat and stir in the vanilla extract
  5. Divide your pudding into 4 ramekin dishes or dessert dishes, cover with cling film (biodegradable please) to prevent a skin forming on the top and place in the fridge for 1 hour until chilled and set
  6. Serve with some toppings or on its own.