This vegan coffee mousse is the perfect way to satisfy your sweet tooth without any of the guilt. Made with a creamy base of coconut cream, this mousse is light and airy, with a subtle hint of coffee and a touch of sweetness. The coconut adds a luxurious texture and a rich, creamy flavor that is perfect for any occasion.
I love Coconut cream because it can be used as a dairy-free alternative to heavy cream in recipes and is also a popular ingredient in desserts such as ice cream and curries. Coconut cream is high in saturated fat but is also a good source of medium-chain triglycerides (MCTs), which are thought to have potential health benefits. It should be stored in the refrigerator for 24 hours before you open it, and the thick part should be scooped, and the liquid is discarded. The cream and liquid will separate during storage.
The key in this recipe is to use coconut cream with guar gum as one of the ingredients – then the mousse comes out really yummy and the texture is fluffy and nice, just like a real cream.
Adding coffee to the mousse adds an extra element of flavor. The robust flavor of coffee is a great contrast to the light and airy texture of the mousse. The coffee also helps to cut through the sweetness and give the mousse a more balanced flavor.
This vegan coffee mousse is also incredibly easy to make! All you need is a blender and a few simple ingredients. Once the ingredients are blended together, the mousse is ready to be served, or you can refrigerate it for an hour or two. You can top it with a dollop of coconut whipped cream, a sprinkle of chocolate shavings, or a few fresh berries for an extra layer of flavor.
Vegan Coffee Mousse
3
servings15
minutes0
minutes350
kcal15
minutesAt any time of the year, especially during summer, fresh desserts, primarily ice cream, are among the most popular desserts. Mousse is certainly one of my favorite and easy desserts that I make very often. If you love the bitter taste of coffee, be sure to use this ingredient to give it a kick.
But it’s even better to enjoy coffee mousse without cream and eggs, as well as consume more easily digestible foods. Therefore, even those who are intolerant or allergic to these two ingredients can safely consume this dessert without fear.
Ingredients
1 can (13.6 oz) Thai Kitchen coconut milk or any other milk that has been refrigerated overnight
1 teaspoon vanilla extract
4 tablespoons cacao
2 teaspoons instant espresso powder
3 tablespoons agave or maple syrup to taste.
Directions
- Use a can of Thai Kitchen brand coconut milk that has been refrigerated overnight) Scoop out the solid cream into a mixing bowl.
- Add instant coffee and cacao powder to a blender with the remaining ingredients.
- Blend all the ingredients and make sure you like the taste.
- Scoop into glasses and enjoy!
Notes
- Use coconut milk that has guar gum as one of the ingredients. Thai Kitchen coconut milk or a different brand would work. If there is no guar gum – the coconut milk will not thicken on top, and you won’t be able to separate the liquid from a more solid part in the can.
