Frozen coconut mousse with dark chocolate magic shell.
I’m either taking up residence in the freezer, or only eating frozen food until summer is over. It is too darn hot. Oh, plus humidity. Frozen grapes, frozen peas, and frozen coconut mousse can sustain me for a few days, right?
This frozen coconut mousse is my summertime dream: rich, smooth and creamy. The dark chocolate magic shell is the perfect crunchy cap on the mousse. With only 5 ingredients, it can be your dream, too!
Frozen mousse is a way to have ice cream without an ice cream maker. I made a similar frozen lemon mousse with warm white chocolate sauce last summer. The recipes for lemon and coconut mousse would be great layered together in the same ramekin with a caramel drizzle. If your math is good, the two recipes together would make a dessert that serves four. (for everyone who asks me if they can double my recipes.)
Maybe I can live off that for a few days until the heat wave subsides...
I used 6-ounce ramekins to make 2 perfect portions.
Frozen Coconut Mousse
Two servings of frozen coconut mousse with magic shell on top.
Ingredients
For the coconut mousse:
- 2 teaspoons virgin coconut oil
- 3 ounces cream cheese, at room temperature
- ½ cup full-fat coconut milk
- ⅓ cup sugar
For the dark chocolate magic shell:
- 2 tablespoons virgin coconut oil
- ½ cup dark chocolate chips
Instructions
- Begin by greasing two ramekins with the coconut oil, and making room in the freezer.
- In a small bowl, stir together all of the ingredients for the mousse. Stir very well to dissolve the sugar. Divide between the ramekins, cover and freeze for 4 hours.
- To make the dark chocolate magic shell, heat the chocolate and coconut oil in the microwave on medium for 30 seconds. Stir until smooth, reheating in 15-second intervals if necessary.
- When you're ready to serve, fill a bowl with hot water. Dip just the bottoms of the ramekins in the hot water to melt the coconut oil and release the mousse. Dump the mousse on a serving plate and top with the chocolate sauce.
- *You do not have to un-mold these to serve. You could eat them directly out of the ramekins with the sauce poured on top. If you're doing this, the coconut oil is unnecessary in step 1.
Notes
You can double or triple this recipe as needed to make as many servings as you need.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 779Total Fat: 58gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 151mgCarbohydrates: 63gFiber: 3gSugar: 55gProtein: 6g
Stefanie @ Sarcastic Cooking says
It is supposed to be 91 in Chicago today. I know that doesn't seem that bad compared to other places, but it is still pretty hot! I could live off this mousse in this kind of weather. The less cooking, the better.
Carla @ Carlas Confections says
Peeeeeeeeeeerfect for summer! Yes puhlease!
Christine (The Raw Project) says
Wow, this looks amazing! Thanks!
Jess says
Oh Kansas humidity...I know it well. Ice cream is a very, very good solution though Christina! That hard shell is awesome!
Jersey Girl Cooks says
Oh my goodness, I want some of this. Perfect for the 95 degree weather we are having.
Georgia @ The Comfort of Cooking says
Now this, I need. These are incredible, Christina! Perfect for summer dinner parties!
Kayle (The Cooking Actress) says
ahhhh that looks SO refreshing!!!
ellen says
What is virgin coconut oil and where is it found in the grocery store? Thanks!
Joanne says
I need some frozen/cold treats in my life that aren't ice cream...you know, for variety. :P The tropical coconut flair in this would make me feel like i was on a sandy beach...even if I was really in the air conditioning at home. :)
Pamela @ Brooklyn Farm Girl says
The heat today and tomorrow in NYC will be the worst of the summer so far so I definitely need some yummy cold treats in my life! This mousse looks beyond yummy!