Four Ingredient Chocolate Coconut Rum Mousse – Gluten Free and Easily Vegan-izable!

by Rebekahcooked up on January 9, 2017

I should make a habit of writing blog posts right after I finish eating the food I’m talking about. It’s pretty inspiring, let me tell ya. I just enjoyed the most decadent little serving of adult chocolate pudding and my life might never be the same.

4 Ingredient Gluten Free Chocolate Mousse (and easily vegan!) | PDXfoodlove

And did I mention that it only has four ingredients? Coconut cream, chocolate, salt… and RUM. No one is surprised by that last one.

In our house, desserts are often present, but sometimes it is limiting when you’re a household of two – that amazing cake will be a lot less fun on the 7th day of eating it! So we try to make smaller desserts that we can go through in a couple of days without getting tired of them.

4 Ingredient Gluten Free Chocolate Mousse (and easily vegan!) | PDXfoodlove

The good news about this dessert is, though, it’s so easy that it’s great for a group of up to six – and great for a small family, as well. These adorable little mousse pots will keep for several days in the fridge when covered in plastic wrap. But they’re so easy, you won’t feel even a hint of regret if your fam (or dinner party) polishes them all off in a few minutes. They’re that easy, and they’re that good!

4 Ingredient Gluten Free Chocolate Mousse (and easily vegan!) | PDXfoodlove
And best of all – they’re good for so many types of diets. They’re already gluten free. Simply use dairy free chocolate to make them vegan.

I’m just stoked that they turned out so well. There’s two servings left in the fridge and I’m working from home tomorrow – let’s see if they make it until dinner time 🙂


Chocolate Coconut Rum Mousse


  • 6 oz. dark chocolate
  • 17 oz. coconut cream (one can)
  • 1.5 tsp. rum
  • ½ tsp. coarse salt
  • To top: Whipped cream (or coconut), toasted coconut, chocolate shavings


  1. In a double-boiler, gently melt the chocolate. (You can also heat them in the microwave by melting for 10-15 second intervals, then taking them out to stir. Keep a close eye on it and when it is most of the way melted, just keep stirring to melt the last little chunks). Turn the heat off, and whisk in the coconut cream, rum and salt. Transfer to a heat safe container and chill in the fridge or freezer until cool and thickened.
  2. Transfer the chocolatey mixture to the bowl of a stand mixer or mix with a hand mixer, whipping on high speed until the color has lightened a few shades and the mixture is smooth.
  3. Transfer to small cups or ramekins - this will make 6 4 oz. servings, and then put those ramekins back in the fridge to set up completely.
  4. Top with whipped cream (regular or coconut), toasted coconut chips and chocolate shavings.
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  1. This looks delicious and so easy! I’m always looking for desserts that are GF/V. Can’t wait to try it!

    Comment by Mary-Beth J — January 9, 2017 at 9:02 pm

  2. Thanks Mary-Beth!! Let me know how it goes 🙂

    Comment by bekky — January 9, 2017 at 9:03 pm

  3. Hi
    Can not make this without the rum?

    Comment by Jennifer — January 9, 2017 at 9:17 pm

  4. You can make it without the rum! No need to replace it with anything, just leave it out. You could use a little vanilla but I would use less – like 1/2 tsp.

    Comment by bekky — January 9, 2017 at 10:00 pm

  5. Totally gorgeous and pinned for future low carb experiments…

    Comment by Carolyn — January 10, 2017 at 7:02 am

  6. Awesome! I am sure you will make a great low carb one 🙂

    Comment by bekky — January 12, 2017 at 9:22 am

  7. These are beautiful Rebekah! I love it. I am doing paleo- I think if I removed the rum, I could make it paleo. Do you think the taste would suffer TOO much if I removed the rum?

    Comment by Rachel Lloyd — January 12, 2017 at 9:20 am

  8. I think it would be just fine if you removed the rum!

    Comment by bekky — January 12, 2017 at 9:23 am

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