Tequila?
What’s that?
Healthy Frosting Shots?
Maybe you’ve heard of the popular bakery, Sprinkles? At this bakery, they sell something known as a frosting shot. It’s genius… How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more frosting”? Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—frosting.
Yesterday, I made my own frosting shots:
Thick Chocolate Frosting…
Try this on my delicious Healthy Chocolate Cupcakes.
Or skip the cupcake, like I did, and simply serve yourself a big glass of unadulterated chocolate bliss. Cupcakes? Who the heck needs ‘em when there’s rich, chocolatey frosting around? They’d just get in the way!
Chocolate Mousse Frosting
(or just chocolate mousse)
- 1 can coconut milk
- 1/4 cup plus 1 T cocoa powder
- 1/2 tsp pure vanilla extract
- sweetener to taste (I used a little stevia, but any dry sweetener will do.)
Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.
Click if you’d prefer a recipe for: Healthy Vanilla Frosting.
I know that not everyone prefers chocolate!
Frosting or cupcakes?
What would you rather have?
Side note: I just updated My FAQ Page.
I was surprised how many people were asking the same question: Is chocolate vegan? Oh goodness, yes. Chocolate most definitely is vegan!! If you learn just one thing from reading my blog, let it be that! 
{ 417 comments… read them below or add one }
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ohhh yes, i’m all about the frosting! there’s been far too many times when i eat the frosting off of cupcakes or a piece of cake and leave the rest. love these!
I love frosting, and I love it even more when it’s chocolate!!
The only thing I have to say is that you are an angel sent to the chocoholics!
Hi Katie! I love your site and refer to it for everything. I used to be a “I have to have chocolate or I can’t function” person. A few years back I changed to a much healthier diet and found my several times a week migraines disappeared! I also stopped craving chocolate and diet coke! I was so thankful for that. I knew nothing good could come from all that. As a result I get very sick with a migraine when I eat chocolate (or sugary foods). A friend of mine showed me clean eating a year ago and I have not looked back. I love the way I feel and all the yummy food. I am slowly trying more clean chocolate recipes but am always nervous. If you know that a recipe could be without chocolate would you make a note of that? Also, often times you put white sugar down as a sweetener. Can this be substituted with organic sugar? Thanks for this AWESOME website/blog that I tell everyone about. P.S. my daughter wants to suggest white chocolate for recipe flavors (I tried to explain it isn’t really chocolate, but she said you asked for ideas!)
Aww hi Amy!!
This one can be made without chocolate!! It’s not as thick, but it’s like whipped cream. Just omit the chocolate and do everything else the same
.
As for the sugar, yes organic sugar actually IS white sugar. Even though it’s organic, it’s still the same stuff (just maybe processed a different way?). So it can definitely be used the same way!
I’ve also just started to experiment with coconut sugar, so you can try that as a sub too!
A cupcake WITH frosting, But if I call this mousse, I could totally eat more than one shot of it.
Mmm tough choice. If the cupcake was moist and delicious and there was ample frosting, then I think I do generally prefer a cupcake WITH frosting (why settle for one if you can have both!). Often the cake is too dry or not flavorful or the frosting is sickly sweet and slightly crunchy.
This looks delicious. I love the fact that it’s made without tofu too. Yay!! Gotta try!
Ah! That looks sooo good! I have to make that!
OHMYGOODNESS. Who knew coconut milk could make such a delicious treat?
If using sugar, how much would you recommend I start with?
I second this idea! Coconut milk as a vegan frosting is absolutely genius! Great tip, thank you Katie!
Hmmm, it depends on your level of sweet tooth… if you want a bittersweet mousse or super-sweet one. I’d start with less and taste-test as you go. You can always add more, but it’s harder to take some away
.
can you use anything other than coconut milk
I am an eat-the-frosting-give-someone-else-the-cake kinda girl, so a frosting shot is genius! Do you think a lite coconut milk would work for this?
Probably not… but it could make a yummy drink, maybe…
I just tried this with a lite coconut milk and it did not get anywhere near thick enough. I’m going to use it as a fruit dip though. Also, I thought if maybe I added powdered sugar as my sweetener it would help thicken it up a bit (I originally added 2 tablespoons sugar and then went back and added 2 tablespoons powdered sugar). It helped a little but I didn’t want to add too much for fear of it being WAY too sweet.
Um, yes please! Sounds so good! I think we’ll try it tomorrow!
That looks like heaven! I’d much rather have a shot of frosting than anything else!!! I’m a frosting girl all the way. Really, the cake is just an excuse to get some frosting into me!
Now here’s something I can really get behind, because isn’t it all about the frosting, any way? Great post and photos!
You are my hero.
I prefer the cupcake, but if the frosting is good….watch out!
Can you taste the coconut in this? I’m a little coconut~ed out but this looks yummy!
I can’t at all… but then again, I am a coconut lover so I might be biased.
Frosting. Always.
When do I add the vanilla? Thanks!
Oops! Edited it into the post
. Add it with the cocoa.
OMG…I am drooling!!! I can’t wait to try this!! It will give me a good excuse to try out the whipped coconut milk…I’ve been wanting to try that for weeks now! I saw your link on Family Fresh Cooking’s facebook.
This looks fantastic. But I’d pick cupcake…sometimes I scrape some of the frosting off haha.
CUPCAKE! I never make frosting for my cupcakes; frosting aren’t usually my thing but these are much healthier so I’ll probably try it!
I usually scrape the fake sugar-y frosting off my cupcakes.. don’t love it, but I LOVE chocolate mousse!
You are a genius. Frosting shots?!?!?!?
Oh, and can you use light coconut milk? Thanks!
I doubt it.
looks amazing katie!!!
I love chocolate cupcakes—will try your recipe for the frosting. It may change my mind!
Would you be able to install a “print” button on your recipes? I have quite a few I’d like to try, but don’t necessarily want the whole post printed. Thanks alot!
It’s on my to-do list! Right now, though, my BIG concern is trying to fix my site… people are telling me they keep getting error messages on posts that DO exist. So unfortunately, that’s taking up the bulk of my time right now. But hopefully I can figure that out soon so I can move on to more fun things… like installing a “print” widget
.
That looks amazing. Now I need to buy some coconut milk. I’m not a big fan of frosting but I could go for this!
Ooh these look good. Taste and texture wise yes, I prefer frosting, but it’s always made me feel so gross with its high sugar and fat content. I am sure this recipe would remedy that problem pretty well!
Frosting all the way! Its my weakness.
Oh I wish there was a sub for coconut milk, I can’t stand anything coconut lol
I’d rather have the chocolate frosting!
It looks so decadent & delicious! I need more friends (= more birthdays = more chances to bake = cake = using this frosting
How much dry sweetner did you use, by the way?
Http://daily-iPhoneography.com
I actually ate it plain… I know I’m weird! But maybe start out with 1-2 T sugar or 1 packet stevia… you can always add more if it’s not enough
.
That looks divine!
FROSTING!!!! It’s the best part!
hmmm.. I would say frosting. I can’t eat a cupcake WITHOUT frosting… but I can most definitely eat frosting without a cupcake ;0) I guess this is anonymous so I can say this without feeling too embarrassed… I usually have a tub of frosting (actually ever since your GENIUS coconut milk frosting recipe – I have had a tupperware of that) in my fridge at any given moment reserved just for unadulterated frosting consumption… and now… CHOCOLATE!!!! THankyouThankyouThankyou!!
LOL glad I’m not the only one. I always have an open can of coconut milk sitting in my fridge, open for easy access
. I rarely ever bother to put it on top of anything.
O.M.G.! Are your kiding? Would low fat coconut milk work? I need to do this, as soon as I get home. This is unbelieveable! I am making frosting with this. If you frost a cupcake, should I refridgerate it or can it stay out? I’m so excited to try this!
I don’t think low-fat will work.
I can tell you…lite does NOT work. : ( Is there anything magical about the can being opened in the fridge? I am clumsy and cleaning a can of that off of a shelf has no appeal whatsoever!
Some cans are thick enough when you first open them. But leaving it open in the fridge allows the water to evaporate and makes it thicker.
Yay a frosting shot yummy! I am going to make this today ; I have a whole carton of coconut milk that needs to be used up. This has been pinned on my pinterest board.
I don’t think a carton will work. It needs to be the full-fat canned stuff
.
So fun! Love these!
i just died a little. I love frosting and need to make this asap
btw you recipies are just simply lovely!
Katie
I love the sweet frosting against the cake, but too many frostings are too sweet and piled too high. I am definitely trying this recipe though as it sounds delish–lightly sweetened with stevia (as I am on an acd diet I have really changed my taste for sweets!).
My kids, however, have always been in the lick-all-the-colored-super-sweetened-hydrogenated-oil off the top of cupcakes and then throw out the cake school (they especially love the doughy pasty store-bought sugar cookies with seasonal frosting that are always greeting us in the grocery store entry way). A cup of frosting would be their idea of heaven.
Love love love your recipes
Ann
Oh do try it with just a little stevia! It tastes so good just barely sweetened– it’s like rich, bittersweet mousse
.
FROSTING! so I must say I actually like to combine both (with more frosting than cupcake
).
I love you and your recipes so much, you have no idea. And I am glad your blog is working again!
Oh my goodness. I only eat cake or cupcakes for the frosting. This is amazing. I can feel a little less guilty about my frosting preferences. This looks delicious. I love this site. It’s funny you bring up the vegan/chocolate thing. This summer I worked with a lady who was vegan. When she told me this my first response was, “How do you eat junk food?!!” She said she wasn’t much of a sweet tooth, but this site. Well, this site reassures me that I could someday bite the bullet should I choose. I love it!
It’s SO FLUFFY for just being coconut milk. Wow, that’s amazing you got that kind of height and volume from just coconut milk and that it gets even thicker you say in the fridge. I’d have thought the opposite; that it lost volume. I want to try this…they look great.
Looks so good,but I don’t like coconut.Can another ingredient be used instead of coconut milk?
I don’t know of any.
Maybe a can of evaporated milk…if you aren’t vegan that is…of course I really don’t know what I’m talking about but it seems like it might match consistency
I’m dying right now. Frosting is my favorite part of any cake or cupcake. I must try this! Anything to get me away from those delectible frosting tub…
I think I actually have to go with cupcakes. I had gluten-free, dairy-free apple cinnamon cupcakes yesterday and they were amazing even without frosting. I think frosting is only needed if the cupcake stinks. Because the soft, chewy cupcake is where it’s at!
OH. MY. GOD. Will you marry me? Okay, I’m not gay, but still. Frosting is literally my favorite food in the whole world. I LOVE IT. Hahaha This is fantastic! And I prefer cake actually, over cupcakes or just frosting, because typically it has layers and thus a more even frosting to cake ratio. Yes, I think about frosting too much.
YES!! I can’t believe how cute and simple these are. All I need is some whipped topping. Thanks Katie!!
These would go great on your homemade chocolate bars (yesterday’a post) or on any of your treats for that matter.
I love your style! You have some amazing recipes. Check out my site that was recently launched.
I do healthful cooking as well. Maybe we can team up on something. Again, great job. Excited to make those decadent looking frosting shots.
ARE YOU KIDDING ME?? These….look amazing. I just started using coconut whipped cream, I wrote a post about cleaning up whipped topping (yuck) and using natural alternatives. These look simply amazing and thank you so much for all you do!!! I’m not big on the dessert front so I have been telling everyone about your recipes! Thank you!
this is a must make recipe! thanks for another winner
Looking forward to trying this.
Any chance you might make it easier to print your recipes out? That would be helpful.
Also, I would love a recipe for healthy ice cream. Hint hint.
It’s on my to-do list! Right now, my BIG concern is trying to fix my site… people are telling me they keep getting error messages on posts that DO exist. So unfortunately, that’s taking up the bulk of my time right now. But hopefully I can figure that out soon so I can move on to more fun things… like installing a “print” widget .
Looks luscious! I only have low-fat coconut milk in the house. Will that work or does it have to be full fat?
I think it has to be full-fat.
Haha I get that all the time! People will hear me talk about some chocolate thing I made and go “wait! you eat CHOCOLATE?? is that vegan??”
And then there’s my aunt who asks EVERY SINGLE TIME I see her, “But…you don’t eat pasta do you? Or bread?” (Umm yes I do…last time I checked most pasta and bread doesn’t have milk and eggs in it…)
LOL! That’s my grandma, too! She was all worried, and said, “Can you still eat carbs?”
I was like, “No worries, Grandma… a vegan diet is pretty much ALL carbs!”
That looks amazing. I can’t wait to make that. Do you know how much this yields?
Maybe a little over a cup? I didn’t actually measure it.
At looks amazing. I want that now lol. I’m curious as to how much this makes?
Maybe a little over a cup… or more? I didn’t actually measure it.
truthfully can’t say I’ve ever been bummed out by a cupcake underneath frosting, but these look delicious!
woahh! this thickens up so well!
Mmm I personally love the balance of cake to frosting, but yours seems so mousse-like that I think I’d like it. Some frostings are so sickeningly sweet they give me a headache.
I would argue that most chocolate that is dark is vegan, provided there was no slave labor involved. If so, a human suffered which is certainly not vegan (humans are animals too!). So,I would argue fair-trade chocolate is vegan. I know some vegans who won’t eat any chocolate for fear it may have been made by slave labor.
To be honest, I didn’t know much about slave-labor chocolate until just a few months ago. It’s so hard to keep up with everything… there’s so much exploitation in this world. I just learned, for example, that Hersheys uses slave labor for their chocolate. Someone just told me this yesterday, so I haven’t even had a chance to look into it.
I completely agree with you. Humans are animals too, and we need to try to extend our compassion towards ALL creatures’ well-being. (I’m really glad you brought the Bob’s thing to my attention a few months ago, too.)
Can I pay you to come be my personal dessert chef? These look Amazing!!
Pay me in chocolate?
Those shots are gorgeous! The thought of shots makes me cringe (ever since bday #21
), but these are ones I could definitely handle!
Next time I go to the store I’ll totally buy some coconut milk. The only thing is where I live coconut milk is sold in little glass bottles so I’m not sure if it will work for me, maybe if I put it in a glass and let in the fridge it may get thick.
Also, could someone tell me how much coconut milk usally cames in a can? This way I can buy the correct amount for the recipe.
Thanks in advance.
I use a 15-oz can.
I like the cake part, i usually go around the frosting because it’s much too sugary and buttery D: (ew) but this might just might change my mind, since I won’t feel like I’m eating straight sugar and butter! This is a must-try!
Hey Katie, love the blog! I was wondering of the fat content of the coconut milk mattered? Like could I use fat free? Thanks!
No, you need to use full-fat canned.
Yes I’ve tried leaving a Reduced Fat can uncovered in the fridge and it remains watery
I was a little skeptical on whether or not the coconut milk would turn into a whipped mouse, but sure enough when I opened my can half of it was already thick! SO EXCITED! I ABSOLUTELY LOVED THE FINISHED PRODUCT! THANK YOU THANK YOU THANK YOU!
)))
I also dipped my strawberries and blackberries and that was the greatest combination in the world. Yum!
OOOOOOOOOHHHHHHHHHHH!!!!!!!!! GREAT IDEA WITH THE FRUIT DIP!! ~YUM~
The answer depends on the quality of both the cupcake (or cake in general) and the frosting. But in the case of coconut milk based frosting, I would gladly eat the frosting without any hint of cake.
This sounds wonderful! Just curious how much this recipe makes – wasn’t sure if the whipping adds volume. Do you think leftovers (if there are any of course) would store ok in the fridge for a few days? Thanks:)
Yes, you can definitely store leftovers uncovered in the fridge for a few days. Mine is in there now
.
It makes maybe a little over a cup? Maybe a cup and a 1/2?
Ooooooo- HECK YESSSSS!!
I neeed this NOW!
ahhh this looks beyond amazing!! Could you use alomnd milk subbed for the coconut? (that’s just what happens to be in my fridge x) i have made a bowl of frosting purely for eating-it-wiyj-a-spoon purposes so definitely frosting!!
Sorry, I don’t think that would work.
This is just amazing! I can’t wait to make this next time I make cupcakes!
oh dear, that is exactly what I have been waiting for all my life. I think for my friends’ baby shower this weekend, I will make a big bowl of this as a dip and serve it with fruit and lady fingers – both the cookie and my own
How much cocount milk do you use? I usually buy a carton of it. Thnx.
It needs to be the full-fat canned kind. So, a 15oz can.
Coconut milk is such an incredible ingredient! Who doesn’t love a frosting shot? I know I need one now!
These rock my world!
I really hate regular frosting with a passion (i.e. Pillsburry) but these looks so lightly sweetened! I can’t really advocate taking shots of frosting though, there seems to be something so wrong with that
Brilliant. That’s all there is to say about this!
Hi
When people ask about chocolate being vegan, maybe they are looking at chocolate candy bars that are made with milk?
Yum I’ve got to admit it frosting is my favorite part of the cupcake. I’m wondering if it’s possible to make this with any other type of milk?
What do you mean not everyone prefers chocolate?! Are they nuts?
Ooohh this would make a perfect dirt cup! With crushed Omans Oreos and Gummi Worms
DD
Bookmarked idea.
You are a genius!!!
No!!! I just ran out of cocoa powder. This looks SO SO SO GOOD. It’s like an easier chocolate mousse type thing. I have to make this! Thanks Katie
FROSTING!!!
Ok- this looks too amazing to pass up. It looks like a decadent mousse! I bet it would go well with mint or cookie crumbs!
The frosting itself looks delicious, but I wouldn’t mind a cupcake eiter.. Hmm, maybe a cupcake with double the amount of frosting that you normally get.
Love this!
I’d probably use this with actual cupcakes though(because somehow, I generally don’t like plain frosting.. I know, super weird!)
Anyway, just wondering – how many ounces is that can of coconut milk? I always feel like I mess up in some recipes because the can I buy ends up way different from the original recipe! ):
Mine is a normal-sized can, so around 15 oz?
But it NEEDS to be the canned kind, not a carton of the coconut milk they sell these days under names like Silk or So Delicious.
You should make a recipe for actual shots with chocolate! Like, a tequila-chocolate shot… although that sounds gross at the moment, I’m sure you could come up with ways to make it delicious.
I need more calorie-friendly/health-conscious ways to party
Oh man, I’m thinking of cocoa-rimmed glasses now…
.
Yes, I think alcohol needs to make its way onto my blog!! I’ll start trying recipes out at my next girls’ night
its not very often that i see a recipe and think to myself.. i need to make that TODAY. Right.. i am off to buy a can of coconut milk byeeeee
Hey Katie, I’d LOVE to make this (100% chocolate addict) but I don’t want to leave the milk exposed in the fridge attract bacteria? I’m quite paranoid about such things, so could you suggest another way to let the milk thicken?
I’ve never tried it, but it *might* work even if you covered it.
If it helps… I always keep mine covered and it gets REALLY thick… maybe not thick/voluminous enough to pipe like regular frosting but it definitely works! (I am a germ-a-phob too) :0) *but I leave the watery milk part out to help it get thick* and IF it survives more than a couple days it gets a little thinner as the days go by (with a lid on it)… but it is usually consumed quite quickly.
unless your fridge is a filthy pit and isn’t temperature contoled, it won’t collect bacteria. most bacteria doesn’t grow at that temperature, that is why we keep our food in the fridge in the first place
I just put the whole can in the fridge overnight, before opening.
I just discovered your blog and love it! I’m a chocoholic, but try to to healthy…I may be borrowing some of these recipes!
Holy moly, you are brilliant! This is such a great idea! Although it was that bakeries idea, but you just made it way better by making it ridiculously healthier than I’m sure theirs is. Way to go, Katie
I’ve never heard of this before, but I love the idea! A healthy chocolate frosting shot sounds right up my alley
It’s my Birthday and I want it all..cupcake and frosting!! If I had to choose probably the cupcake..I luv frosting but a little goes a long way! Have a happy day!
Happy birthday!!
I am just wondering if there is any possible substitute for the coconut milk that is dairy/nut/soy free?
Isn’t coconut milk dairy/soy/nut free? (Since coconut is really a fruit, not a nut)
sorry to mention – my sons are allergic to coconut
This looks great! I tried your chocolate bar recipe after i read it- It went HORRIBLY wrong! So bitter, even though i added much more sweetener than the recipe called for. I followed it exactly. I had to throw it out
Not sure what went wrong.
What sweetener did you use?
I used stevia ( sweetleaf brand) – is that the problem?
powdered or liquid?
powdered
I had the exact same problem as Sarah. I used powdered Stevia too and it certainly did not get better the more I added. I was really disappointed because it looks really good!
Guys, powdered stevia is NOT in the list of ingredients!
And i wonder at my bad grades in reading comprehension
I emailed you! For some reason, it won’t let me add any more comments to this thread.
I had the same problem, but I didn’t use stevia, I went with a dry sugar substitute (it’s supposed to be 4 times sweeter than sugar) and it’s still bitter. If anyone know how to fix it please let me know!
On another note, my coconut milk didn’t get thick too, so I added unflavored/uncolored jello (I’m not vegan) and it did the trick, so maybe those who want to use low fat milk can do that.
YUMMMMM those look delicious! I wish I had one right this instant!
Your chocolate chip blondies were a big hit the other night! I used 1/2 pb and 1/2 greek yogurt (for some reason my mom doesn’t like pb – I have no idea how she lives without it), and they turned out great!
Thank you Katie, for all of your awesome ideas! As for cupcakes or frosting, I think your mousse looks fantastic! SO I will say frosting because I want to eat this NOW! The bars are also so simple, so amazing! I finally posted about your wonderful blog, and thought you might like to see it!
http://fresh-you.blogspot.com/2012/01/my-favorite-blog.html
Have a great day!
What a fab idea! Trying immediately!
Those look amazing and I happen to have two cans of coconut milk! My hubby is lactose intolerant, so this would be great for him.
My concern is with putting the open can in the fridge, I have heard you can get botulism from food in an open can, is that something you don’t have to worry about since it is in the fridge?
You can transfer it out of the can and just leave it uncovered in a bowl. I leave mine uncovered in a glass pyrex dish
.
Katie,
Keep posting!
I love that you are saving calories by getting rid of the excess cupcake. Just eat what you love! Plus the ‘shot’ concept really adds aesthetic and makes you feel a tad classy
Melissa
I am just wondering what kind of cocoa powder you use, what kind of brand? I am kind of lost in alle the different ones (raw, pure, organic etc)
Honestly, I don’t think it makes much of a difference! You can even use just regular old cocoa powder (not raw) and it’ll be fine
. I like Dagoba when I’m splurging. For the ones in the photos, I used Hersheys.
hey katie! could you PLEASEPLEASEPLEASE do a healthy pop tart recipe? there are a few on the internet, but yours would be the best!
LOL yes! It’s been on my to-do list for a long time!
Tried this…Katie, you are my new BFF!!! So delicious!! My brain is going with endless possibilities!!
You are my best friend, you just don’t know it or know me. I love your recipes. Frosting is my favorite. Can’t wait to try this.
OMG I am making this ASAP! This would have been fabulous on your 1-minute chocolate cake that I made last night!! I love Sprinkles but have never actually had one of their frosting shots! Why I’m not sure?!
Katie!
How much is a T? Is that a tea spoon?
Tablespoon
Um…wow…frosting is the best and worst (calorie wise) thing I love about cupcakes and you just solved all my problems with this recipe…now I can eat just frosting without gaining two dress sizes! Now I just need some cute little shot glasses like you
I would really like to come spend a few days at your house. These are so cute! I would definitely need a super size shot!
Just made this and it was yummy!!! It wasn’t like the crystal sugary sickening sweet kind of frosting however one could make it that way with some powdered sugar if necessary
I tries this tonight but mine didn’t get this thick. I’m going to try chilling the mixed up chocolate version against to see if it will thicken. But that made me wonder- would you try turning this into a frozen treat like ice cream? I bet it could work….
You might’ve gotten a bad can
. If it doesn’t thicken up within a night in the fridge, it probably won’t thicken. Sometimes they’re so thick you don’t even have to wait!
Oh yes, you can definitely make ice cream! Like a chocolate version of this? http://chocolatecoveredkatie.com/2011/12/07/four-ingredient-ice-cream/
Yes, I just tried this today, and it didn’t thicken like it should have. So into the ice cream maker it went. It got really thick along the sides of the ice cream maker, but has a nice creamy consistency in the middle
I LOVE the idea of frosting shots! A whole glass of frosting all to myself??
Frosting all the way! I especially want this frosting…it looks like a decadent chocolate mousse..just beautiful.
I just made these! Yes, even though it’s only 9am. What can I say? I’m a true chocoholic! I put my coconut milk in the fridge last night, and when I saw that it was so thick this morning I just couldn’t help but make the recipe right away.
IT IS FANTASTIC!!!
I will never eat regular chocolate frosting again. Now I’m off to check out your chocolate cupcake recipe, because I need something to go under all this delectable frosting
.
Bring. it. on.
Mmm frosting <3
Here’s another Lisa who made chocolate frosting at 9 am! Ha ha! I agree, this will be my chocolate frosting of choice from now on! SO SO good! I saw the suggestions for making it without chocolate as well and I may need to do that when I know my hubby will be eating. There’s something wrong with him-he doesn’t like chocolate! Weird!
sad
mine is a watery mess! what did I do wrong? Can I fix it?
You probably just got a bad can. Try looking for Thai Kitchen Organic if you can. It’s annoying, but sometimes the cans are a dud, and you can’t tell until you open them
.
OK, I figured out what went wrong… The Thai Kitchen has guar gum in it, it is a thickening agent. I bought Goya brand (all I could find locally) and there are no gums in it. I am afraid that this brand will never work
On a side note, I stuck the “watery mess” in the freezer, and the Kids and I enjoyed the “ice cream” a lot!
Thank you SO much for posting this! I’ve been obsessively reading all of the comments, trying to figure out if anyone else had that issue with Goya or if I just got a bad can! Now I know my next batch will be even better!
I too tried Goya and it failed. Onto the next–still very excited!
Thanks for the recipe! I got one of those uncooperative cans of coconut milk that didn’t firm up all the way (Why, I wonder? Isn’t it the fat in the coconut milk that hardens? And that ought to be consistent from one can to another, right?). I went ahead and made it anyway, because I WANTED chocolate.
I whipped it with my mixer, and that helped, but not enough. So I salvaged it by putting it in the freezer, stirring occasionally until thick as soft-serve icecream. Chocolate icecream folks! Just wanted to share that with you all. 
P.S. Whipped this way mine came out to 2.5 cups.
I know! It frustrates me so much. I encounter a bad can every now and then, too. Usually I’ll put 2 or 3 in the fridge (unopened) at a time, just in case. It’s just like fruit… sometimes you get a bad fruit, and you can’t always tell by looking at them! I wish things were consistent.
But I love your ice cream idea!!
On my previous comment I didn’t make clear that I was talking about the chocolate frosting recipe!
Sorry!
Sindy January 20, 2012 at 12:29 am
I had the same problem, but I didn’t use stevia, I went with a dry sugar substitute (it’s supposed to be 4 times sweeter than sugar) and it’s still bitter. If anyone know how to fix it please let me know!
On another note, my coconut milk didn’t get thick too, so I added unflavored/uncolored jello (I’m not vegan) and it did the trick, so maybe those who want to use low fat milk can do that.
How many servings would you say this makes?
Hi, I am doing weight watchers I was wondering if you can tell me how many calories, fat, etc.
Can’t wait to make either way. Thanks
So funny I found this. I’ve been going through some of Katie’s recipes and putting them in the recipe builder (and adjusting if necessary). I tweaked this version a bit (and I haven’t made it yet, so the sweetner may be more or less than I planned) and the entire points plus value is 12. That’s using light coconut milk, unsweetened cocoa, and a 1/2 T of white sugar. The serving size is up to you.
Yum yum yum. i left it covered without opening it and it was like super soft butter, still stiff but not rock solid or liquidy for that matter.
i tried to steer the cream away as i could from the liquid, and it worked.
i used carob powder but in the end i thought the frosting didn’t need a sweetener! but then i thought why not so i added maple syrup. i put it in puff pastry parcels, and i made them small so they annoyingly didn’t cook 100% but it worked! yum thanks!
I made this today as a dip and also dolloped some on my pancakes. Very rich and luxurious tasting, a little goes a long way. It photograph’s very well.
I made this tonight. I split to 4 small servings. However, it is very rich! I really only wanted to eat a spoon or two of it. Tasty, but think I’d rather have it on something, than by itself.
Hi! Found your recipe via Pinterest, and just wanted to let you know – what you’re doing with the coconut milk when you pop it in the fridge overnight is making coconut cream. If you don’t want to wait, or if you’re worried your coconut milk might be absorbing fridge odors by leaving it uncovered overnight, you can just pop down to the supermarket and buy coconut cream; it’s usually shelved right next to the coconut milk.
Oh wow, thanks Lynne! I will definitely have to look for it! Maybe that way I’ll never get a “bad” can of coconut milk that doesn’t firm up (which occasionally happens to me).
Can you use this ON a cupcake as a frosting? I want the best of both worlds.
I made this using only 1/4 cup cocoa powder. I see why stevia is the perfect sweetener here because it’s powdered. Unlike regular sugar which is grainy. Stevia dissolves easily. I used agave nectar and it worked just fine. Nice and thick, sweet and chocolate-y. As a pp mentioned, this is very rich. People…don’t forget, you’re only supposed to use the thick part of the milk. Not the water otherwise it will be runny.
Well whadya know, I happen to have two cans of coconut milk in my pantry that are dying to be used in something delicious! Chocolate mousse?! YES PLEASE! This is an absolute MUST MAKE. Perhaps with a littl cinammon for a latin flare…
Thanks for the idea!
Visit my blog: http://www.welcometomontalvocountry.blogspot.com
Hi! I am new to your blog via pinterest. I will be trying this as soon as I can get my hands on some coconut milk. I already LOVE coconut oil and am so excited having found your blog to learn new ways to make healthier sweets.
We make a divine GF/CF hot cocoa using coconut milk coffee creamer. I may experiment to see if that gives the desired thickness. Yum!
@juliebavi
Forgot to mention I put these into popsicle molds and they make incredible fudge pops!
Oh wow, that sounds good!
can you feel the sugar crystals? or do they melt? its a pet peeve of mine to have the sugar texture on my tongue.
I either use stevia or eat it plain, so I never notice any crystals
.
You should probably clarify that unsweetened chocolate is vegan, like the cocoa powder used here. If you buy most commercial chocolate bars or chocolate chips (especially MILK CHOCOLATE) they are definitely NOT vegan! When in doubt, read the ingredient list!
I just went Paleo and my “paleo/gym buddy” told me about your post…. LUV IT!!!!!!!!!!!! Can’t wait to try it when my 1st 30 days are up!
Ohhhhh my goodness this is so good. And could it be any easier!? I think this is my new favorite dessert.
Love this dessert Katie!! Gorgeous clicks!!
Will this stay thick or does it begin to melt over time? I’m wondering if I can frost the cupcakes a day ahead of time without having a watery mess.
Hmmm… it’ll stay thick as long as you keep it in the fridge
Looks delicious!
I have to say, that in general, chocolate is not vegan, it often contains milk.
Cacao is vegan, though.
Actually, MANY brands of chocolate chips, chocolate bars, and chocolate treats are vegan nowadays
. On my faq page I’ve listed brands I like, but if you go to a place like Whole Foods you’ll find everything from vegan chocolate-peppermint bars to chocolate-covered peanut butter cups!
Not vegan but I LOVED this. I too found it on Pinterest. I would say, however, that it would be just as fattening as mouse made with whipping cream. Still delish though.
My only question is…would it work with almond milk or silk?
Sorry, no. It won’t get thick.
Never mind. Found the question answered
Katie
Made this the other day and even without sugar (just a little stevia) it is delish. I used this coconut cream (no skimming needed) and wondered if you’ve seen this product–it would be great on your hot chocolate recipe from today!
http://www.wildernessfamilynaturals.com/product/coconut-products-coconut-milk/CC250.php
Thanks
Ann
I hadn’t! I’ll have to look out for it. It looks awesome!
These look completely delicious!
I saw it and KNEW IMMEDIATELY that I had to give this frosting a try! Made it tonight, delicious!
O….M…..G…..this is so good!! I added a teensy bit of creme de cacao to mine and it was fantastic! Question, though. How long will this stay good in the fridge?
At least a few days
How exactly is this healthy?
If you make it with the stevia, it’s sugar free. It also only has healthy fats from the coconut. And, of course, antioxidants from the cocoa
. Best part!
Just made your recipe. It was a hit with the kiddos! I did not refrigerate after mixing and it had the consistency somewhere between pudding and mousse. I will try refrigerating after mixing next time. I used stevia and it had the more bitter taste of dark chocolate. I then added a bit of maltitol to see how it would do. It seemed to take away the bitterness. I don’t mind the bitterness so I think I will stay with the stevia. Thanks for the wonderful recipe.
Oh…for those wondering if you can taste the coconut…you can’t.
Any ideas about why mine did not thicken? I followed directions, used Thai Kitchen, even left out the water at the bottom, and beat it with a fork for 10 minutes. Chocolate soup. The flavor was fine, but soup was not my intended result.
As I wrote in the post, some cans just don’t work. It’s like fruit… sometimes you get a fruit that’s bad, and there’s no way to tell before you buy.
Also, when you said Thai Kitchen, did you use the organic one?
Confused – in your list of ingredients you list dry stevia – isn’t that powdered stevia? I was just reading people’s comments whose frosting didn’t turn out because they use powdered and your comment was that powdered stevia wasn’t listed in the ingredients. Could you clarify, please.
Hi Cat,
Sorry for the confusion in that comment. The first commenter was referring to a different recipe (which needs liquid stevia), and the second commenter got confused and thought she was referring to this recipe. Yes, powdered stevia is what you can use for this recipe.
My can of coconut milk did not thicken at all. I also have it in tetra packs. Both are thin and watery. I bought a can yesterday that was another brand. Will try to today.
“This is from coconut milk?!”
As my friend and I went to town on a bowl of this mousse, that was said a LOT. Along with “Rachel, I love you,” “You are amazing,” and “I could eat this every day.”
With my lactose intolerant friend recently being put on a gluten-free, sugar-free diet, I had really wanted to give her something that wouldn’t be “good” within the dietary restrictions, but just straight-up good. And this recipe is IT. I encourage anybody, regardless of diet, to try it today. Especially if you want to be showered with so many compliments that you actually start to blush (who doesn’t want that?). The magic of getting think mousse from milk alone is enough to make a girl give it a shot, and the taste will surely guarantee repeat experiences. Also, we noticed that the flavor was taken to a whole new level with a bit of salt sprinkled on top (took it from a cocoa powder flavor to something akin to a gourmet sea salt dark chocolate bar). Thank you so much Katie for your awesome ideas and for helping me give my friend a treat that she doesn’t have to have any regrets about. Although considering we polished off the whole bowl in one night, so maybe there will be a little bit of regret….
I use Agave syrup as a sweetner. Do you think a small amount of that would work? My coconut is in the fridge, going to make it tomorrow. Thanks for thinking this up. Bound to be yummy.
Will lite coconut milk work? I have a small can of it and thought I’d try this recipe out.
I love you. I went Paleo almost a year ago. This is what I have missed. The texture was perfect, the amount of chocolaty goodness was perfect. I used a tiny bit of pure maple syrup as the sweetener. Perfect. Thank you.
How is stevia in this? I’ve seen stevia in a lot of your recipes (I use it in my tea only)… does it taste sweet (and not bitter) in deserts?
This looks divine! My boyfriend will be so pleased that I won’t always have to steal the icing from his cake!
how large of a can of coconut milk is needed??
Just an average-sized (14-15oz) can will do
.
We are trying this tomorrow for dessert! I think I will top it with fresh berries and chopped nuts.
I opened a tin of Thai Kitchen coconut milk and it’s solid on the top?????? Is it off???????????????
Can I still use it or not????
Thanks
Sue
Nope, that’s exactly what you want!! Just scoop out the solid parts and discard the liquidy bottom. Don’t shake the can!
Thank you
Katie, I am addicted! Thanks Heaps!
I just Pinned the frosting shots and your link on Pinterest!
Jana from California
Aww thanks, Jana!
This is crazy because I just found this website on Pinterest yesterday!! Thanks for starting the pinning!
I adapted this one last night and featured it on my blog today, it was so good! Thanks for the inspiration! I actually had to make it twice because my pics didn’t turn out the first time. I have the second batch in the fridge as I write this, I am sure my 3 and 1 1/2 year old be be very happy to have this one again today! I can’t call mine Vegan because I used Splenda (later I read that Splenda is not so Vegan), plus I wasn’t positive that the Starbucks Cocoa is Vegan. But it still made a great lactose free dessert for my hubby who is lactose intolerant.
Hi Katie! I found you through Pinterest and am giving this recipe a shot right now! I’m using about 3 Tbsp of white sugar for sweetening. I love the coconut/chocolate taste. You have a lot of great healthy snack ideas! My husband and I started watching our calories (I’m his moral support, so I am watching mine, too). I wanted to read about your switch to veganism, but it tells me I 404′d it. : /
Anyway, I didn’t know what you were talking about as far as the water goes – I had my coconut milk in the can – until I dumped it in a mixing bowl. Next time I’ll be more careful so it’s thicker.
Your site is awesome!
Hmmm… what link isn’t working? And what browser are you using?
Hopefully I can fix it, if it’s broken!!
I use Chrome and it does it to me too when I try to link from my email comment link. If that made sence!
If possible, can you try another browser? It seems like only people using google chrome are having trouble viewing my posts. I have no clue why!
The link seems to be working now! Just wanted to let you know! I have Internet Explorer I’m using on our “big” computer. My netbook uses Google Chrome. It seems to be working on IE.
Thanks for the feedback! I’m definitely going to keep working on trying to figure out the mystery. It’s frustrating the heck outta me (and all the moderators on the wordpress help forums!). I really, really appreciate y’all taking the time to leave feedback so I can hopefully narrow down what could be the problem
.
Katie! THANK YOU for your recipes! I tried the chocolate shots, however the mixture didn’t thicken. I knew from the comments that some cans were duds, but I also want to make sure I’m getting the (1) same size can of coconut milk that you use and want to know (2) if it matters if the can is ‘LIGHT” unsweetened organic coconut milk. Love the mixture anyway, and will place in the freezer as someone suggested! For the next batch, though, want to make sure I buy the exact size and type of canned milk for the frosting shots. Love, love, love your creativity!!
14-15oz, NOT lite!!!
Yum!
Tried this today with my dairy and soy allergic toddler. Yum! Thank you for giving us a new special treat, and definitely the frosting we will be using for his next birthday cupcakes (probably going to steal the dirt pile idea and top chocolate cupcakes with this frosting, crumbled chocolate cookies, and gummy worms). Genius!!!
Oh, no … I should have read the comments first. Could you edit the recipe to say “canned full fat coconut milk”? I bought light, and it most definitely didn’t work … and I hate dumping really good cocoa powder down the drain … any ideas what to do with it?
Use it as a base for soup! With some curry powder, chickpeas, maybe even butternut squash or sweet potato…
this was sooo yummy even my UBER picky fiance loved it and made me make more!! he had no idea it was vegan. This will definitely be a regular staple in my fridge from now on
I tried this last night!
The consistency came out perfect, it was so easy. BUT I used unsweetened cocoa powder, so no matter how much sugar I put it was still too strong. I will try this again but with sweetened cocoa.
This was my first time on here and first time trying something from your site. This was very good I must say and my little 4year old loved it. I will be coming back
I never understand what to do when things don’t give an extract measurement or when they say “to taste”
I also never understand when it says sweetener of choice. Does that mean sugar?
It means you can use sugar, stevia, coconut sugar, brown sugar, evaporated cane juice, etc.
And I say “to taste” because different people will like different amounts, depending on their level of sweet tooth.
I really like to use the Coconut Palm Sugar. Two Table spoons work for me! yummo. I think we should sell this stuff locally…..on the corner….at grade schools…..no…oh…that’s another addictive substance!
These were awesome! Thanks for sharing! Keep sharing the brilliance, Katie..
regarding this:
Side note: I just updated My FAQ Page.
I was surprised how many people were asking the same question: Is chocolate vegan? Oh goodness, yes. Chocolate most definitely is vegan!! If you learn just one thing from reading my blog, let it be that!
just to clarify, Chocolate, as in chocolate chips, chocolate bars, what most people would consider chocolate, is NOT VEGAN. This does contain milk products. 100%cocoa and coco powder like in this recipe, have no milk products in it.
you are really misinforming people. “most definitely”
Knelson,
Actually I am not misinforming people. Thankfully, you are the one who is misinformed… Many brands of chocolate (yes, chocolate, not just cocoa) are vegan now. Read my faq page for examples, or just hit up your local health food store or look in the chocolate aisle at Whole Foods!
Does anyone know how I can get my name off all the emails that are coming to my computer on the comments to this post? It’s annoying to keep reading the same old questions over and over again. Obviously people don’t know how to read. The poor gal that posted this recipe in the first place …. not sure how many times Katir has had to post the same answers over and over and over again. Plus it’s really annoying people waste people’s time posting that they can hardly wait to try it. Just try the flippin recipe and THEN post it. The rest of you who post their changes without even having tried the recipe … not helpful. Try the actual recipe FIRST. Just saying ….
Agreed! I really appreciate her posting this recipe. I would not want to handhold every person who does not mine the comments for the same issue. To Katie I would like to say you are very gracious !
I’m not extremely tech-savvy, but people have told me that if you leave another comment on the post and DON’T check the “sign up for follow up comments” post, you should be off and stop getting the emails.
And yes lol, I wish people knew you could hit “control F” and search the comments for something another person has already asked!
You don’t even have to leave a comment again, if you don’t want to. (If you’re getting emails and don’t want to any longer.) When you click to leave a comment, the text box pops up. Underneath the “submit” button is a line that says “you are subscribed to this entry. Manage your subscriptions.” If you click on manage you can then have an email sent to you to suspend comment notification so…no more emails! =)
I followed the instruction and mine is runny! Not forming! Any suggestions? I added some some powdered sugar with hopes of thickening after the my stevia. Love some help!
Unfortunately, as it says in the recipe, some cans just will not thicken. If your can didn’t thicken before you added things, it means it’s a bad can and won’t work for the recipe.
This recipe just changed my life. It’s amazing. So good I’m going back to the store for more coconut milk. THANK YOU!!!!
My coconut milk is frozen solid… :/
Can you clarify the cocoa measurements for me please? Is it 1/4 cup plus 1tbs??
Yes, 1/4c plus 1 tablespoon
Hi Katie!
I tried this recipe with So Delicious Coconut Milk (vanilla flavor) that I picked up from Whole Foods yesterday. It doesn’t say it’s low-fat or anything, but does note on the carton that it has 90 calories per serving. Anyway, I poured some into a bowl and let it sit overnight and all day today and it didn’t get thick at all. Is there something special that’s in the canned coconut vs the carton? I want to make it so badly! haha. Thanks!
It NEEDS to be the canned type.
Did you use whole coconut milk as opposed to light?
Yes
Katie, how many servings do you make from one can? Two or four? Is it good without any sweetener (because you said, you omitted it)?
It depends on the can and how much cream rises to the top.
.
I like it without sweetener, but it’s more like eating an unsweetened bar of chocolate
I like the dark dark chocolate, so I don’t think it would be a problem for me if it tastes like it
However, I am using 13.5 oz. can. I don’t know, if you have such in the U.S., because I live in Lithuania (small Baltic country in Europe) where we use metric system, so the can says it is 400ml. and Google converted it into 13.53 oz.
By the way, I have already tried to put the can into fridge and there was a lot of cream – almost the whole can, maybe just two spoons of milk left.
OH MY LANTA!!! I finally got around to trying out the coconut “whipped cream” the other day….and I thought THAT was amazing. But this….I need to make this. Today. Thanks Katie!! You’re a genius man!
I made this today. It made a very nice light mouse! I prefer to think of it as Mouse, rather than frosting. My can had quite a bit of liquid in it (not thick(, I drained most of it into a small jar. I used my mixer to beat it. At first I wasn’t gonna use the liquid, but then decided to try adding a little in, then a little more. I decided I liked it “lighter” since it was a mouse, so I added it all. I also added 1/4 tsp Glucomannan powder.
My can was 14 oz. I got just over 2 cups of mouse! I didn’t bother putting it in the little shot glasses.
Yvonne, the milk in the carton such as the So Delicious is much different than the milk in the can. That in the can is more like cream than milk. (I have bought both the milk & the cream in the cans, and sometimes could barely tell the difference.) As Katie said, you will have to get the canned to make tis. It’s like the difference in using dairy milk vs cream to make whipped cream.
These look SO good! Would it be even better to just use straight-up coconut cream in the place of coconut milk, or is coconut milk a better option?
Yes, I didn’t know such a thing existed until someone else mentioned it, but coconut cream would be a better idea!
I had both, and looked at maybe using the cream. I opted to try the milk, as it was just a tad lower in carbs. (really not much tho)
And I first drained most of the “water” off, but then I added it back in, as I wasn’t after frosting, but a light Mousse. I like the way it turned out. IF I were making frosting, I think I might go with the cream. (and I am talking canned coconut cream here, not the cream concentrate, which I don’t think would work at all)
I meant to add that I whipped mine with my KitchenAid mixer. Even with the added “water” from the bottom of the can, it whipped us quite thick! Like I said above, I started of with only the “cream” from the top, then gradually added the “water/milk” in.
Also after whipping, I kept it in a covered container in my fridge. Mine never did “thin” down, if anything, it MIGHT have gotten thicker. I have forgotten now what sweeteners I used. I do know at least part of it was stevia (a powdered type), and I never did have problems getting it sweet.
Hi Katie! I tried this recently, and it was amazing! I am working on something of a variation but was still hoping to mention yours, and was wondering if I could borrow one of your photos? I understand if you aren’t okay with it, but if you do happen to be, I will link to you, and give you credit, of course. Thanks Katie
Sure! You can always use my photos
.
oh what I would do for some of this right now!!
This looks delicious, but I just want to point out that many people think coconut milk is really good for you because the name sounds so healthy. What many people don’t know is that the fat in coconut milk is the unhealthy kind of fat (saturated) . It’s kind of like the visible fat on red meat….so NOT good for your heart.
Yes coconut has a lot of saturated fat. But saturated fat from a vegetable source has actually been proven to not be harmful like animal saturated fat.
Google “coconut saturated fat” and a lot of studies will come up with this info… or just look at history (the most reliable study). (Still, it has a lot of calories, so it’s good to eat in moderation if watching your weight.)
I just made some cupcakes for my students at school (Valentine’s). I tried your frosting recipe (with lite milk) and it was too runny but tasted AMAZING! I put the mixture into popsicle moulds and hopefully we’ll have tasty, and healthy fudgsicles.
.
I did another batch with regular milk worked and it worked perfectly. I frosted all of my cupcakes. The mixture tastes like a Wendy’s Frosty
ps (next on my list is to try the cookie pie/cake)
thanks,
Sarah
Does this taste like coconut at all or just chocolate? Love chocolate, coconut, not so much. Never had coconut milk. Thanks.
My husband and I don’t think it’s a strong coconut taste at all. The cocoa powder and vanilla must mask it. I added powdered sugar to sweeten mine. Tastes like a fudgsicle.
YUM! I am usually an “eat the cupcake, give the frosting to my hubby” person, but THIS – I could eat all of this! My can had a LOT of liquid in the bottom, probably at least 1/2-2/3 of a cup, and the cream that separated was REALLY thick, so I ended up adding about half of it back in. I used about 2T of sugar and it is so delicious. My kids are loving it too. I love the coconut flavor.
Hi Katie, So people don’t worry that the Nectar of our Lord, Coconut Milk in a can is bad saturated fat, I am linking a wonderful and informative article that mentions the benefits of this Nectar.
http://www.thaifoodandtravel.com/features/cocgood.html
God Bless and Rock on O Mighty Katie of the Chocolate!
Jana from Calif!
What a wonderful recipe! Mine wasn’t as thick as I would have liked it. I made it with Thai coconut milk, but it had a lot of liquid which I should have drained out. It was still wonderful. I added a little coffee (instant granules) and a tiny bit of sea salt. My husband is a diabetic and this was perfect for him. He had two helpings! Next time I am going to use the coconut cream. Thanks for all your recipes!!
Yummmmm!
This was SO GOOD and I’m not even vegan (although, starting to head in that direction). Totally satisfied my frosting craving and since I could add my own sweetener, I don’t feel like I overdid it on the sugar.
I added a generous amount of ‘peppermint snow’ (basically crushed candy canes) to the mix because I love mint with my chocolate. It also made for a really pretty presentation :]
I honestly couldn’t taste any of the coconut for those who were wondering. Personally I’m not a fan of coconut flavor/texture so I was a little hesitant to try it, but all I tasted was the cocoa and the texture/flavor is pretty much identical to any moose/icing made with dairy. Definitely gonna stock up on more coconut milk! (I did use the Thai Kitchen Organic)
Hi Katie, loving the website I’ve tried heaps of your recipes and loved them. I’m having trouble with this cope though, I can’t get the coconut cream to thicken enough in the fridge it’s just milky and runny.
I’m using regular coconut milk and the fridge is stilling at about 2C
Whoops, just retread through your posts and noticed some cans are duds.
I have coconut milk in my fridge. Can we use the stuff that comes out of the refrigerated section?
Can you use coconut milk that comes from the refrigerated section?
It needs to be canned.
My sister found this recipe not too long ago and made it last night and texted a picture to me. WHY DID SHE DO THAT? It made me want to make it, and I did and posted it on my blog. It was so easy which is what my blog is about.. easy to make meals, desserts, drinks.
Thanks for a super easy recipe that’s fun to eat!
Angela
http://easypeas-y.blogspot.com/2012/02/addicting-paleo-chocolate-mousse.html
I just (as in 5 minutes ago) made this and it’s amazing. I used only the thick part of the chilled coconut milk (full-fat) and added a bit of maple syrup as my sweetener. I found that the mixture needed a bit of liquid, so it worked out perfectly and tasted so rich and creamy. It’s calling my name from the fridge right now.
Ahh Katie! I tried this and it was SO so delicious. Just one problem, it didn’t get thick
I figured I could get away with buying the cheap Kroger brand of the coconut milk, and it comes to stand that you get what you pay for lol. Next time I’ll get your recommended brand. Otherwise, this rocked my tastebuds world! Thank you!
Words escape me. This recipe is truly amazing.
I’m among a few here that found it so bitter it was inedible. Adding extra sweetener didn’t help at all. What am I doing wrong? My milk thickened super thick, I used enough of the water to make it whip more easily, then followed your measurements. I wanted this to taste as good as it sounded and looked, but for me it didn’t. Not sure what to do?
Hi Katie,
So happy I found your site! I have made this recipe three times and everytime I make it, my husband swoons with delight! The last time I made it I doubled the recipe, added 2 TBS instant coffee crystals that I keep frozen, a little sea-salt and of course, I use stevia because my husband is diabetic. Delicious!! This recipe deserves an award because in just a few minutes you have a gourmet dessert (with raspberries on top!). Thank you.
Lucia
Hi- This sounds amazing! What is the nutritional breakdown? THANK YOU!
So good with 1/4 tsp of mint added!
Would this recipe work with Silk Coconut Milk?
I made this again last night and this timemixed in a blob of peanut butter. YUM!
Just wondering if you have the nutritional info for this . . . Guess one could figure it out based on ingredients, but it would be great to know how “healthy” this really is. Could you use light coconut milk or would you have an issue with lack of thickening?
I tried the reduced fat coconut milk. Fail.
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