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Coconut Cream Chocolate Mousse


  • 300 ml coconut milk
  • 3 tbsp cocoa powder
  • 2 tbsp date paste
  • ⅛ ounce agar agar flakes or bars
  • 2 tsp organic vanilla extract


In small saucepan, on medium heat, warm the coconut milk, cocoa powder and date paste together. Blend, using a wire whisk for 5 minutes.

Add agar agar flakes/bar, simmer and stir constantly with wire whisk for about 15 minutes on medium-low heat. At the end of 15 minutes, add the vanilla extract.

Pour into small dishes (soufflé or custard cups) and refrigerate for 2 hours.

Serves 2


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