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Chocolate Peanut Butter Avocado Mousse with Coconut Whipped Cream

Chocolate Peanut Butter Avocado Mousse with Coconut Whipped Cream
  • Prep Time: 10 Minutes
  • Chill Time: 480 Minutes
  • Serving Size: 8 servings


Coconut Whipped Cream

  • 1 can (14 oz) coconut milk
  • 2 tbsp icing sugar


  1. Refrigerate can of coconut milk for 4 to 6 hours or overnight until well chilled.
  2. Open can of coconut milk; carefully spoon out thick, solidified layer on top into bowl.
  3. Reserve 2 tbsp of the liquid coconut milk; set aside. (Refrigerate remaining coconut milk for another use.)
  4. Using electric beaters, beat coconut solids until light and fluffy; beat in icing sugar until blended. Refrigerate until chilled.
  5. Meanwhile, in food processor, combine avocados, cocoa powder, maple syrup, reserved 2 tbsp coconut milk, coconut oil and salt; blend until smooth.
  6. In each of 8 (6 oz) serving glasses, layer 2 tbsp avocado mousse, 1 tbsp granola and 1 tbsp Coconut Whipped Cream; repeat mousse and Coconut Whipped Cream layers. Top with 1 tbsp granola.
  7. Refrigerate for 4 hours or until mousse is firm and set.
Tip: Make ahead: Mousse can be made up to 3 days ahead. Cover and refrigerate until ready to serve.

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Nature's Path

Nature's Path

Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.

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