Chocolate Coconut Mousse
Prep time
Total time
A rich, decadent, creamy chocolate mousse made with coconut milk and cream cheese.
Serves: 4½ cup servings
  • 4 oz cream cheese, fat free
  • ½ cup NuNaturals PreSweet Tagatose or sugar
  • 1 tsp. vanilla extract
  • 1 14oz can coconut, full fat
  • ⅓ cup unsweetened cocoa powder
  1. Place the coconut milk in the refrigerator for 24 hours. Do not open or shake the can. Don't touch it!
  2. The next day:
  3. In a large mixing bowl add cream cheese and sugar; beat until combined. Add vanilla extract and beat until incorporated. Very important; Spoon out the coconut cream and place in cream cheese mixture and beat until light and fluffy. ( NOTE: do not use the liquid coconut milk, you just want the solids from the can. You should have about a ½ cup of liquid coconut milk left over. Discard it or use for another purpose.) Beat in cocoa powder, until light and fluffy. You may have to scrap down the sides of the bowl a few times. Taste to see if you need more sugar or cocoa powder.
  4. Evenly divide into 4 cups and serve! You can also top with fresh berries!
Calories per serving using NuNaturals: 212, Fat: 13, Cholesterol: 5, Sodium: 230, Potassium: 123, Carbs: 33, Fiber: 2.7, Sugar: 2.6, Protein: 7.1

Calories per serving using Sugar: 272, Fat: 13, Cholesterol: 5, Sodium: 230, Potassium: 123, Carbs: 34.4, Fiber: 2.7, Sugar: 27.6, Protein: 7.1
Nutrition Information
Serving size: ½ cup
Recipe by PB + P Design at