Description
A light and creamy vegan coffee mousse infused with rich espresso flavor. This no-bake dessert is dairy-free, naturally sweetened, and perfect for coffee lovers seeking an indulgent yet simple treat.
Ingredients
1 tablespoon instant espresso powder
2 tablespoons hot water
1/4 cup maple syrup or agave
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups full-fat coconut cream (from a chilled can of coconut milk)
Optional: 1 tablespoon cocoa powder or melted dark chocolate for mocha flavor
Optional toppings: shaved chocolate, coffee beans, whipped cream
Instructions
- Dissolve the instant espresso powder in the hot water and let it cool slightly.
- Scoop the solid coconut cream from a chilled can of full-fat coconut milk, avoiding the watery part.
- Beat the coconut cream with a hand mixer until smooth and fluffy.
- Add the dissolved espresso, maple syrup (or agave), vanilla extract, salt, and optional cocoa or melted chocolate for a mocha flavor.
- Continue to beat the mixture until light and creamy.
- Spoon the mousse into serving dishes.
- Refrigerate for at least 2 hours to allow the mousse to set.
- Before serving, optionally top with shaved chocolate, coffee beans, or whipped cream.
Notes
Chill the coconut milk overnight to separate the cream for best results.
Customize with cocoa or chocolate for a mocha variation.
Add spices like cinnamon or cardamom for a warm twist.
A splash of coffee liqueur or dark rum adds a boozy touch for adults.
Store in the fridge for up to 3 days; do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
