Creamy Avocado Chocolate Mousse with Toasted Coconut

A rich and decadent chocolate mousse made with avocado for a creamy texture and subtle flavor, topped with toasted coconut for a satisfying crunch. Pairs perfectly with spicy Mexican dishes.

Prep Time

15 minutes

Total Time

23 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.34/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert

Cuisine:

Mexican•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

2mediumAvocados(Ripe and soft)

£2.00

0.5cupUnsweetened Cocoa Powder

£0.80

0.3cupMaple Syrup(Or agave nectar)

£1.75

1teaspoonVanilla Extract

£0.25

2tablespoonsAlmond Milk(Or any other non-dairy milk)

£0.10

0.3teaspoonSalt

0.5cupShredded Coconut(Unsweetened)

£0.40

0.3teaspoonCinnamon(Optional, for a hint of warmth)

£0.05

Total Cost

£5.35

£1.34 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet.
2.
Toast coconut in the preheated oven for 5-8 minutes, or until golden brown, stirring occasionally to prevent burning. Remove from oven and set aside to cool.
3.
In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, almond milk, salt, and cinnamon (if using).
4.
Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired.
5.
Divide the mousse evenly among 4 serving glasses or bowls.
6.
Top each serving with the toasted coconut.
7.
Chill for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (110g)

365 kcal / 1527 kJ

Carbs

28g

11% of RDA

Fat

29g

41% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

14 g

16% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer flavor, use dark cocoa powder.

If the mousse is too thick, add a little more almond milk until desired consistency is reached.

The mousse can be stored in the refrigerator for up to 2 days.

Pair with a refreshing margarita to amplify the Mexican flavors.

Cooking Equipment

Oven

Blender or Food Processor

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Mango Salsa with Cinnamon Tortilla Chips

A vibrant and flavorful Mexican appetizer featuring sweet mango salsa with a spicy kick, served with homemade cinnamon-spiced tortilla chips.

35 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Refreshing Jicama and Orange Salad with Chile-Lime Dressing

A crisp and vibrant salad that perfectly complements spicier dishes with its refreshing sweetness and tangy dressing.

15 minutes

4 servings

Easy

"The crisp, slightly sweet jicama and juicy orange provide a refreshing counterpoint to the spicy mango salsa. The chile-lime dressing echoes the lime in the salsa while adding a different layer of subtle heat and acidity, preparing the palate without overwhelming it."

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Creamy Avocado Chocolate Mousse with Toasted Coconut

Ingredients

Instructions