This vegan pistachio mousse is nutty, divine, and velvety smooth. Light yet rich, it comes together in no time with just 6 simple ingredients. There’s no dairy, refined sugar, or artificial colors here — just pure pistachio flavor in a luxuriously creamy dessert.

Vibrant green, creamy vegan pistachio mousse in a small dessert glass, topped with whipped coconut cream and crushed pistachios, with a bite taken out.

Pistachio has been all the rage lately — from the viral Dubai chocolate bar taking the internet by storm, to pistachio lattes, desserts, and more. It’s easy to see why: nutty, rich, and naturally vibrant, pistachio adds a pop of flavor and color that’s hard to resist.

I happened to have a jar of pistachio butter leftover from trying that Dubai chocolate bar, and given my obsession with no-bake desserts and the current pistachio craze, I knew a pistachio mousse recipe had to happen. Let me tell you, it’s downright delicious!

And yes, a jar of pistachio butter does cost a small fortune. But given the ultra-creamy texture it lends to this mousse, I think it's totally worth it. It’s truly the secret ingredient to a luxurious, bold-flavored mousse.

Traditional versions of pistachio mousse often rely on instant pudding mix, heavy cream, and refined sugar. While that’s fine in moderation, I wanted to create a version that’s just as creamy and indulgent — but dairy-free, refined sugar-free, and free of artificial colors or preservatives. My recipe uses simple, natural ingredients, like coconut cream for a luscious base, pistachio butter for real flavor and that gorgeous green color, and pure maple syrup to sweeten.

Pistachio lovers, this one’s for you! This dreamy, decadent mousse is so easy to whip up, and I can’t wait for you to try it.

Looking for more delicious plant-based desserts? Check out my No-Bake Vegan Lemon Cheesecake Bars or Healthy No-Bake Samoa Cookies!

Dairy-free pistachio mousse with a bite taken out with a spoon, showing its luxurious, creamy texture.

Why You'll Love This Recipe

Easy to make: Just whip the ingredients together and chill — no complicated steps.
No baking required: Perfect for when you want a decadent dessert without turning on the oven.
Packed with pistachio flavor: Nutty, rich, and indulgent — pistachio lovers will be in heaven!
Better-for-you dessert: Made with wholesome ingredients like coconut cream, pistachio butter, and pure maple syrup.

Ingredients & Substitutions

Ingredients for vegan pistachio mousse: chilled full-fat coconut milk (cream only), pistachio butter, maple syrup, vanilla extract, matcha powder (optional), and salt.

Here’s what you’ll need to make this homemade pistachio mousse:

Chilled full-fat coconut milk (cream only): Chill 2 cans the day before making the recipe. This forms the creamy, dairy-free base of the mousse and adds a subtle coconut flavor. You can use full-fat coconut milk or canned coconut cream — both work great. Choose name brands like Thai Kitchen or Native forest, rather than store brand versions, for the best results. Dairy-free heavy cream can also be used as a substitute.
Pistachio butter: The key to a smooth, luscious texture and bold pistachio flavor. Using pistachio butter instead of whole pistachios prevents a grainy texture. It also contributes a natural green hue.
Maple syrup: For natural sweetness. Other liquid sweeteners, like agave, can work too.
Vanilla extract: Adds warmth and depth.
Matcha powder (optional): Enhances the green color naturally and adds a subtle matcha note that pairs beautifully with pistachio. The pistachio butter gives a gentle green tint on its own, but matcha brightens it. You could also use natural green food coloring or skip it altogether if color isn’t important.
Salt: Just a pinch to enhance the flavors and balance the sweetness.
Toppings: Dairy-free whipped topping and finely chopped pistachios add extra texture and decadence. You can use store-bought whipped topping (I used So Delicious CocoWhip) or make your own: chill an extra can of coconut milk, then whip it with a touch of maple syrup and vanilla extract. Both raw and roasted pistachios work well.

Find the full ingredient list with measurements in the recipe card below.

Two glasses of vegan pistachio mousse topped with coconut whipped cream and crushed pistachios.

How to Make Vegan Pistachio Mousse

Here’s how to whip up this easy pistachio mousse with just 10 minutes of hands-on prep!

Step 1

The day before making the recipe, place two unopened cans of full-fat coconut milk in the fridge for at least overnight (ideally 24 hours). This allows the cream to separate so you can use just the thick portion.

Step 2

Once chilled, carefully open the cans without shaking them and scoop the thick coconut cream from the top.

Tip: You can also open the can upside down so the cream is at the bottom, then simply pour off the coconut water — slightly easier! Each can yields about 1 cup of thick cream. Save the leftover coconut water for smoothies or other recipes (or just drink it).

Step 3

Add the coconut cream to a mixing bowl. Using a hand mixer or stand mixer, beat on medium speed until smooth and fluffy, about 30 seconds. Avoid overbeating, as the coconut cream can become grainy.

Step 4

Add the pistachio butter, maple syrup, vanilla extract, matcha powder (if using), and salt. Beat again until fully combined and creamy, about 30 seconds.

Step 5

Divide the mousse into 4–6 small dessert dishes, depending on your preferred serving size. (These cute little glass dessert cups are perfect!) Chill in the fridge for at least 1 hour. If making ahead, cover tightly with plastic wrap.

Step 6

Top with dairy-free whipped topping and finely chopped pistachios if desired. Enjoy!

Chloe's Tips

Chill the coconut milk: Refrigerate the cans overnight (or at least 12 hours — 24 hours is best) so the cream separates properly. Using just the thick cream is key to a smooth, luscious mousse.
Beat just until fluffy: Whip the coconut cream until smooth and airy — overbeating can cause it to become grainy.
Serve chilled: Let the mousse set in the fridge for at least 1 hour before serving. This helps it hold its shape, achieves the perfect creamy texture, and allows the flavors to meld beautifully.

How to Store

Once the mousse has chilled for at least an hour, you can serve it immediately or save it for later. Cover the dessert dishes tightly with plastic wrap, or transfer the mousse to an airtight container. It will stay fresh in the fridge for up to 4-5 days. Do not freeze, as this can change the creamy texture.

Frequently Asked Questions

Yes — chilling the coconut milk is essential so the cream naturally separates to the top. You’ll only need the thick cream for this recipe. If the can isn’t chilled, the mixture will be watery and won’t set properly.

The coconut cream gives it a mild coconut flavor, but it’s not overpowering — the pistachio really shines through. If you prefer, you can use dairy-free heavy cream as an alternative.

It’s healthier than traditional versions! The richness comes from nutrient-dense fats in coconut cream and pistachios, without any artificial ingredients — only simple, wholesome ingredients here. And yes, instant pudding mix is typically pretty low in calories, but what you get instead is weird ingredients, some of which you can't even pronounce: artificial flavor, tetrasodium pyrophosphate, BHA preservative, yellow 5, blue 1… No thank you!

Did you try this recipe?

Let me know what you thought by leaving a ⭐ star rating and comment below and sharing it on Instagram or Facebook!

Thank you!

–Chloe

Vegan Pistachio Mousse

Name: Vegan Pistachio Mousse
Prep time: 10 min
Total time: 70 min
Ingredients: 2 (13.5 oz) cans full-fat coconut milk (chilled (use the thick cream only)); 6 tablespoons pistachio butter; 6 tablespoons pure maple syrup; 2 teaspoons vanilla extract; 1 teaspoon matcha powder ((optional, for a more vibrant green color)); pinch of salt; Optional toppings: dairy-free whipped topping (I used So Delicious CocoWhip), finely chopped pistachios

By Chloe Martin

This vegan pistachio mousse is nutty, divine, and velvety smooth. Light yet rich, it comes together in no time with just 6 simple ingredients. There’s no dairy, refined sugar, or artificial colors here — just pure pistachio flavor in a luxuriously creamy dessert.

Print recipe Pin recipe

PREP TIME:10

CHILL TIME:1

TOTAL TIME:1 10

SERVINGS:

COURSE: Dessert

CUISINE: American

Ingredients

2 (13.5 oz) cans full-fat coconut milk chilled (use the thick cream only)
6 tablespoons pistachio butter
6 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 teaspoon matcha powder (optional, for a more vibrant green color)
pinch of salt
Optional toppings: dairy-free whipped topping (I used So Delicious CocoWhip), finely chopped pistachios

Instructions

The day before making the recipe, place two unopened cans of full-fat coconut milk in the fridge for at least overnight but ideally 24 hours.
Once chilled, carefully open the cans, without shaking them, and scoop the thick cream off the top. Each can will have about 1 cup of coconut cream. Save the remaining coconut water at the bottom of the can for smoothies or other recipes.
Add the coconut cream to a medium mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium speed until smooth and fluffy, about 30 seconds (do not overbeat).
Add pistachio butter, maple syrup, vanilla, matcha powder (if using), and salt. Beat until combined and creamy, about 30 seconds.
Divide the mousse into 4-6 dishes and let chill in the fridge for at least 1 hour or until ready to serve.
Top with dairy-free whipped topping and finely chopped pistachios if desired, and serve.

Notes

Coconut milk: The brand of canned coconut milk matters — Thai Kitchen and Native Forest work best. I'd avoid store brand coconut milk for this recipe, as those tend to be more grainy. You can also use canned coconut cream, which has more cream than water in the can compared to canned coconut milk. Either must be chilled for the best texture.

Storage: Cover leftover mousse tightly with plastic wrap or transfer to an airtight container, and store in the fridge for up to 4-5 days.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!