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

Vegan Pistachio Mousse

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.
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PREP TIME:10 minutes
CHILL TIME:1 hour
TOTAL TIME:1 hour 10 minutes
SERVINGS: 4
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!