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Peanut Butter Mousse

4.98 from 39 votes

Smooth, thick, creamy, and indulgent, this three ingredient peanut butter mousse recipe is so easy to make at home!

3 Ingredient Peanut Butter Mousse With Coconut Milk

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

Coconut Milk Dessert Mousse

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

Easy Peanut Butter Dessert Recipe

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.

Creamy Homemade Peanut Butter Mousse

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.

Creamy Peanut Butter Mousse Recipe

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.

Vegan Peanut Butter Coconut Mousse
Pin it now to save for laterPin Recipe

Peanut Butter Mousse

Serve this 3 ingredient peanut butter mousse recipe in bowls, or use it to frost cake or cupcakes.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/2 cups
5 from 39 votes


  • 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


  • *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


Readers also love this Peanut Butter Banana Smoothie.

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Published on April 16, 2023

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  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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?!

  6. 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

  7. 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!

    • 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.

  8. 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.

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