This idea for a banana based, chocolate mousse has been bubbling away for ages. I wanted to create a completely dairy free/vegan chocolate mousse using natural whole food ingredients, and because bananas make amazing nice cream, they seemed like the perfect ingredient!
Then I came across Little Island’s new coconut milks and it seemed like the perfect excuse to get creating.
After playing around with a few combinations I eventually ended up with two banana chocolate mousse recipes using both types of coconut milk: original and chocolate.
The first recipe uses the chocolate coconut milk and is super simple with just three ingredients. All you need to do is place all the ingredients into a high speed blender, blend on high, pour into serving bowls and pop into the fridge to chill and firm up!
The second mousse recipe has a few more ingredients and uses the original drinking coconut milk. It’s just as easy to make, simply place all the ingredients into a blender, blend until smooth then pour in melted coconut oil while the motor is running. The catch is both these recipes need to be made in a high speed blender as the blender whips the air into the ingredients to create the light airy mousse texture.
While both mousses have a very similar airy texture, they do differ slightly in flavour. The three ingredient mousse recipe has a stronger banana flavour while the second recipe has a richer chocolate flavour from the raw cacao powder.
You could interchange the coconut milks for either recipe, and if you want a pure banana mousse simply use the original coconut milk in the first three ingredient recipe. Enjoy! x
Have you made this chocolate banana mousse?
What did you think?
Let me know in the comments down below!
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Chocolate Coconut Milk Banana Mousse (3 ingredient)
Serves: 4
Prep time: 10 minutes Chilling time: 30 minutes
2 ripe bananas
1 cup Little Island Chocolate Coconut Miilk
1/2 cup coconut oil, melted
Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).
Place the banana and chocolate flavoured coconut milk into a high speed blender and blend until smooth. Slowly pour the melted coconut oil in through the top while the blender is running. The mousse should whip up a little and turn a lighter chocolate colour.
Pour the mousse into serving bowls and place in the fridge to set for 30 minutes. Serve the mousse chilled, topped with banana slices, coconut flakes and cacao nibs. The mousse will keep in the fridge for up to 5 days, but is best eaten fresh on the day it is made.
Coconut Cacao Banana Mousse
Serves: 4
Prep time: 10 minutes Chilling time: 30 minutes
2 ripe bananas
1 cup Little Island Drinking Coconut Milk
1 Tbsp raw cacao powder
2 Tbsp pure maple syrup
1/2 cup coconut oil
pinch himalayan pink salt
Gently melt the coconut oil in a bowl over a pan of steaming water.
Place the bananas, coconut milk, cacao, maple syrup and salt into a high speed blender and blend until smooth.
Slowly pour the melted coconut oil into the blender with the motor running until well combined into the
mousse. It should whip up a bit and turn a slightly lighter chocolate shade.
Pour the mousse into serving bowls and place in the fridge to set for 30 minutes. Serve the mousse chilled, topped with banana slices, coconut flakes and cacao nibs. The mousse will keep in the fridge for up to 5 days.
I tried this mousse and found it amazingly good. Light, tasty and with a nice flavour of both banana and coconut. I prepared it twice already. In my case the melted coconut oil does not combine well into the mousse, and the more I mix it, the more spread apart it seems to get, making my mousse full of plenty of white little dots. Any advice on what I should do different would be welcomed. Thanks!
Hi Anca, so pleased you’re enjoyed this little mousse recipe! The reason your coconut oil is forming little white dots and not mixing in properly is because it’s setting in the mousse before it’s been properly mixed in. This could happen for two reasons, firstly the coconut oil needs to be fully melted and in liquid form before adding to the mousse. If you add it in it’s solid form it simply won’t mix in. Secondly, if you have melted your coconut oil fully it could be that your other ingredients i.e. the banana and coconut milk are too cold and when the coconut oil is added to them it sets instantly. And you’re right, no amount of further mixing will help this! So make sure your banana is at room temperature and if your fridge is really cold you could try leaving the coconut milk out of the fridge for 10 minutes to warm up a little before using. Hope that helps and let me know if it solves the problem! 🙂