Smooth, thick, creamy, and indulgent, this three ingredient peanut butter mousse recipe is so easy to make at home!
Peanut butter mousse dessert
Eat it straight from the bowl with a spoon, or turn it into a thick and luxurious peanut butter frosting for cake, cupcakes, or brownies.
Serve with sliced fruit as a dessert dip, spread onto pancakes and top with mini chocolate chips, or layer it into jars to make peanut butter parfaits.
There’s no wrong way to enjoy this delicious peanut butter treat, and the entire recipe takes under five minutes to make!
Also try this popular Dole Whip Recipe
Homemade peanut butter mousse ingredients
The simple recipe calls for just three ingredients: peanut butter, sweetener of choice, and canned coconut milk. There’s also a coconut free option included.
You can make this peanut butter dessert with no cream cheese and without heavy cream, whipped cream, aquafaba, avocado, or Greek yogurt.
For a healthy snack, try whipping a ripe mashed banana into the vegan peanut butter mousse. It is seriously good this way.
Want to substitute almond butter, sunflower butter, or cashew butter for the peanut butter? That’s perfectly fine too!
Optional topping ideas include chopped peanuts, dark chocolate ganache, white chocolate chips, or homemade Reese’s peanut butter cups.
You may also like Healthy Chocolate Chip Cookies
Above, watch the peanut butter mousse recipe video
How to make peanut butter mousse without cream cheese
Chill the coconut milk in the refrigerator until ready to use.
Once you’re ready to make the recipe, open the can and scoop out only the thick coconut cream into a large mixing bowl. Either discard the remaining coconut water, or save it to use in a different recipe, such as this Chia Pudding.
If the peanut butter is not already soft and easily stir-able, gently warm it up. Then add all ingredients to the large bowl. With either a stand mixer or hand beaters, whip everything together until stiff peaks form.
If you do not have a stand mixer or beaters, this can technically be done by hand. It won’t be as whipped and smooth but will still be tasty!
Leftover peanut butter? Make Peanut Butter Brownies or Keto Peanut Butter Cookies.
Recipe tips and tricks
Be sure to use either full fat canned coconut milk or coconut cream here.
Reduced fat lite coconut milk or the cartons of coconutmilk sold in the refrigerated section of the grocery store will not work for this recipe.
If you open the can and the cream inside is already thick, feel free to skip the chilling step. Try to not shake the can before opening, to ensure the cream stays separate from the watery part underneath.
Every now and then, you might get a can that’s chalky and rock hard or that simply won’t whip up. While this has only happened to me a couple of times, I like to always keep two cans on hand just in case.
The three ingredient recipe can also be dairy free, egg free, gluten free, soy free, sugar free, low carb, paleo, and keto friendly.
If you don’t immediately devour the entire recipe straight from the serving bowl, it’s also great as a frosting in between layers of Vegan Chocolate Cake.
Or scoop it into fancy glasses or a graham cracker pie crust. Top with chocolate chips, shredded coconut, strawberries and chocolate syrup, or slices of banana and homemade whipped cream.
While you can freeze the recipe, it will change the texture. So I recommend making it either the day you are planning to serve it or the day or night before.
This mousse was adapted from my Coconut Whipped Cream.
Making the recipe with no coconut milk
If you prefer peanut butter mousse without coconut, use the following recipe instead:
Beat room temperature 8 ounces of cream cheese or Vegan Cream Cheese with 4 ounces of butter spread, 1/2 a cup of peanut butter, 2 cups of powdered sugar, and 1 teaspoon of pure vanilla extract.
Slowly add a little milk of choice as needed, until desired thickness is reached.
Peanut Butter Mousse
Ingredients
- 1 can coconut milk or coconut cream (see above for coconut-free option)
- 2 tbsp powdered sugar, or stevia or sweetener of choice to taste
- 2 – 5 tbsp peanut butter, as desired
- feel free to blend in 1 banana, optional
Instructions
- *Be sure to read through the recipe tips and tricks above in this post.If not already super thick, refrigerate the coconut milk overnight or open and freeze about 10 minutes (or just store in the fridge as soon as you buy it so you'll never have to wait). Once cold, transfer only the thick part to a bowl, discarding the coconut water or saving for a different recipe. With either a stand mixer or hand beaters (or a lot of arm strength and a fork), whip all ingredients until stiff peaks form.View Nutrition Facts
Notes
Have you made this recipe?
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Easy Mousse Recipes and Dessert Dips
Or This Keto Chocolate Mousse
Olivia Burgs says
Looks Amazing!
Lauren says
Amazing and super easy to make, I added banana and used maple syrup instead. You could play around with it for banoffee pie cream!
Kim says
If you use an entire can of coconut cream instead of the cream from a can of coconut milk it’s going to be a completely different amount. Can you please clarify this? Thanks!
CCK Media Team says
It’s different amounts so will taste different, but both work just as well, no need to make changes. Basically you don’t have to be too exact on the amount of coconut cream used.
Jen says
Same question! Ended up being mostly PB!
Erika says
Delicious! Thanks for sharing!
Mary says
Yum. Your chick pea brownies are chilling in fridge and waiting for me to get this made! How long will extras this last in the fridge?
CCK Media Team says
Hi! Do you mean the brownies or the mousse? This will last around 3-4 days.
Dayana says
I don’t know why, but the consistency looks weird, taste wise is amazing, but I don’t know what I did wrong! I whipped it a lot and it looks like the peanut butter and the coconut milk are not really mixing! I’m letting it sit in the fridge to see if it gets better tough!
Angeliki says
In the coconut free version youention cups for sugar and peanut butter, while in the coconut one it’s spoons. Typo? Otherwise how can you go from 2tbs to 2 cups?!
CCK Media Team says
They are just two different recipes.
Kate says
Hi, how much peanut butter was used to calculate the nutrition facts? Thank you!
Carol says
In the coconut-free version it calls for butter spread: Beat room temperature 8 oz. cream cheese or vegan cream cheese with 4 oz butter spread. What is butter spread? Thanks
CCK Media Team says
Hi, it just means regular butter or Katie likes Melt Organic or Earth Balance as vegan options.
Joel S says
I made this with almond butter and some cocoa powder. Soo good!!
CCK Media Team says
😊💗
Trina says
Natural peanut butter or Skippy type?
CCK Media Team says
Either works!
Loni Gofran says
Do you think one recipe worth will be enough to fill a pie? I have a chocolate pie crust recipe that might go nicely with this!
Amanda says
Can you taste the coconut in the peanut butter mousse?
Anthea says
Is that corrrect- if I sub cream cheese for the coconut milk, I add 2 cups of powdered sugar?
Chocolate Covered Katie says
Hi! If using the cream cheese version, just ignore what’s in the recipe box completely. Only use the recipe under the heading “Making the recipe with no coconut milk.”
Anita says
Does anyone know how many weight watcher points this recipe is? Thanks
CCK Media Team says
Hi! Katie has full nutrition facts for all of her recipes 🙂 Just click the “view nutrition facts” link in the recipe box for each recipe.
Angelina says
What is the actual volume of coconut cream needed? There would be a difference in volume between using a can of chilled coconut milk and a can of coconut cream. I am really confused.
Kaye Schlick says
How many servings in the vegan cream cheese recipe?
Kaye Schlick says
How many servings are in this mousse recipe?