Ice Cream or Mousse - Chocolate Coconut (Paleo)


  • 1 14-oz can coconut cream
  • 1/4 c maple syrup (grade B is fine)
  • 1/4 c + 2T cocoa
  • 1/3 c water
  • 2 t powdered gelatin 
  • 1 t vanilla


  1. Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves.
  2. Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy.
  3. Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve.
  4. Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.


The key to the creamy texture lies in the use of gelatin.  Vegans can substitute agar-agar powder.  The gelatin is sprinkled evenly over the water and warmed gently in a saucepan until it is dissolved. Do not stir during this process.  You'll know it is dissolved when the mixture becomes more clear, which takes just a couple of minutes.