Caveman Cuisine: Creamy Coconut Milk Chocolate Mousse

Light, creamy, chocolatey and oh-so cool. 


1 can full fat coconut milk (Native Forest is a quality brand that can be found at most Whole Foods)
1-2 tbsp cocoa powder (You can go for the fancy stuff or regular Hershey's natural cocoa powder)
2 room temperature egg whites (use eggs from a trusted source, organic, pastured and free-range are generally safer than factory eggs)
Pinch sea salt


In a mixing bowl, whip the coconut milk, egg whites, cocoa powder and sea salt together until soft peaks form (use either a wire whisk or an electric mixer).  Refridgerate the mixture for 1-2 hours to firm.  Top with shaved dark chocolate.

Yield: ~4 Mousse sized dollops
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Getting ready to try this, but am only unsure of one thing...since you don't cook it at all, isn't there a danger using the egg whites?

  2. Any time you use uncooked eggs there is a risk of salmonella or other bacteria. You can hedge your bets by using eggs that are pasture raised (healthy chickens in healthy conditions harbor less disease). Since salmonella is typically found on the outside of the egg shell itself, you can further reduce the risk of contamination by washing the eggs with hot soapy water before you crack them.

  3. of course, I am using eggs that my very own chickens laid in my back what could be safer than that? Right? =]

  4. Nice! I didn't know you were dabbling with animal husbandry! What breed of hens are they?