Chocolate Peanut Butter Avocado Mousse with Coconut Whipped Cream

  • 8 servings
  • 10 mins prep, 8 hrs chill 8 hrs 10 mins total


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.