3 Ingredient Peanut Butter Mousse

3 INGREDIENT PEANUT BUTTER MOUSSE | MINIMALISTBAKER.COMPeanut butter is one of my favorite foods. In fact, I think I ate it so much growing up that my body started telling me to slow my consumption. There would be days in college that I’d put peanut butter in my oatmeal at breakfast, peanut butter in my smoothie at lunch, then have a peanut butter and jelly wrap at dinner. Whoops. What can I say! I love this creamy, salty nut butter.

Healthy Peanut Butter FrostingSo why then, I ask, not make it into a healthy, 3-ingredient mousse so I can put it on everything? That’s what I want to know!

Coconut Whipped Cream!The basis of this recipe is simple:

Coconut whipped cream +  peanut butter +  sweetener of choice

I went for agave nectar, but you could also use maple syrup, powdered sugar or stevia for a lighter option.

Coconut Whipped Cream FrostingWhip, whip, whip, then bring on the peanut butter!

Peanut Butter Mousse | minimalistbaker.com #vegan #glutenfree

VEGAN PEANUT BUTTER MOUSSE | MINIMALISTBAKER.COMThis delicious spread doubles as both a stand-alone dessert – peanut butter mousse – as well as a healthier peanut butter frosting. I would put this on brownies, muffins or cupcakes and go to town. Another option? Protein-boosted fruit dip! Put this on a banana and experience instant bliss. Go wild and put it on everything (including drinking chocolate for the win – yeah I said it).

Dig in!

3 Ingredient Peanut Butter Mousse and Frosting in ONE | minimalistbaker.com


5.0 from 25 reviews
3 Ingredient Peanut Butter Mousse Frosting
Prep time
Total time
Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 4-6
  • 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
  • 3-4 Tbsp salted, natural creamy peanut butter
  • 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)
  1. Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. (If your coconut milk didn't harden, see this post for tips on how to save it.)
  2. Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
  3. Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
  4. Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
  5. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
  6. Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don't frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
  7. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
*NOTE: Not all coconut milk is equal. The brands I know and recommend are Thai Kitchen, Trader Joe's (coconut cream, canned), and Whole Foods 365. Other brands source coconut milk from other regions of the world where the coconuts mysteriously have different fat make-ups, which can (and often do) affect the consistency of this mousse.
*Nutrition information is a rough estimate for 1/5th of the recipe.
Nutrition Information
Serving size: 1/3 cup Calories: 247 Fat: 22 g Saturated fat: 15 g Carbohydrates: 12 g Sugar: 9 g Sodium: 32 mg Fiber: 3.2 g Protein: 3.8 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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    • says

      haha, same here! Thanks for the share, Averie. You’re seriously one of the kindest, sweetest people on the internet. It’s fact. :D

  1. says

    Uhm. Yes. Please. Right. Now. This looks amazing! And, it combines my two favorite foods – peanut butter and coconut milk! This combo is what dreams are made of…

  2. says

    I, too, eat peanut butter almost every day. It’s a big protein source for me, as I don’t eat a huge amount of meat. Also a must in an athlete’s diet. This mousse looks amazing and I look forward to trying it.

  3. says

    Last time I was in ‘Merica, I picked up some of that coconut cream at TJ’s and I still haven’t found a use for it. But you just saved my life and now I have this. Get in mah mouf. xo

    • says

      Dude, I didn’t even know Trader’s carried coconut cream but I bought it and totally made mousse out of it. I CAN’T HELP MYSELF. Too stinkin’ good. By the way, where do you live at? We’re doing some travels this year and I’d love to meet ya ;D

  4. says

    Niiiice! Peanut butter is such a versatile food so don’t feel one bit guilty about having it all the time, I think it was meant to be served that way. Looks relish, I love a mousse for a lighter dessert. Pinned!

    • says

      Jeanine, I did it totally discovered the tapioca trick on accident but it works! If your can is dudsville throw in some tapioca flour and it should thicken up. I hate getting duds, too. It’s THE WORST. I nearly teared up one time. #truestory

  5. says

    I only recently discovered the joy of peanut butter – I can’t get enough of it now! This looks like an excellent way to up my consumption ; )

  6. jillian says

    Could I do this with cashew butter? Im allergic to peanuts and almonds. Ps LOVE your basic granola recipe!(which is amazing with cashew butter!)

    • says

      Yes! I would use roasted cashews to bring out their flavor a bit more. Glad you like the granola recipe! I made another variation of it today so stay tuned! Should be out soon :D

  7. says

    Hey Dana! I was just wondering if this would work with a cup of heavy cream as well. I imagine it would, but thought you might have a better idea :)

    Thanks so much!

  8. says

    There was a solid year when I ate nothing but peanut butter mixed with greek yogurt for breakfast, maybe with an apple dipped in. SO GOOD. This reminds me of that (only better, now that I don’t eat dairy) — a must-try!

    • says

      haha, me too! I actually did the same thing last week at the store. I like creamy for Thai peanut sauces and of course, mousse! Hope you enjoy!

  9. Erin says

    Looks uh-mazing!! For a lighter version I’ve tried peanut mixed with applesauce. Whip it until it’s combined and it creates a mousse like texture that’s pretty figure friendly.

  10. says

    Wow, this look like “heaven on earth”!
    Didn’t even know I could whip coconut milk/cream.
    You are my hero! My family will love it.
    Do you mind if after making it I share your recipe on my blog, giving credit to you and backlink to your beautiful blog?
    Best regards from Switzerland.

    • says

      Coconut is unique in that it makes a lovely whip without any additions! But silken tofu would be another good substitute, if you’re OK with soy :D

  11. Erika says

    I’d love to try this but the fat content seems really high :( is there an alternative to coconut cream that can be used?

      • says

        Erica, there’s a lot of debate over that but I believe yes. I’m in the ‘bring on the coconut’ fat because our body processes it differently than other saturated fats, and most believe it even boosts metabolism among other benefits.

  12. says

    This would be divine as frosting on some chocolate cupcakes! No wait… I shouldn’t have thought that to myself… now all I can picture are PB and chocolate cupcakes and I really can’t handle it right now ;)

  13. says

    This looks so yummy!! I’m not allergic to peanut butter, per se, but sometimes I can’t eat it… Do you think this might be possible with something like almond butter?

  14. says

    So by chill… you mean put in the fridge, right? Hehe, I put mine in the freezer. Still good, but ended up with way more coconut milk I think and had to add a ton more peanut butter. Leave it to me to mess up a three ingredient, no cook recipe. Will try again tonight, was delicious even with my mistake. :)

  15. says

    I am so happy that I found this! I have a bit of a peanut butter obsession as well. I also love using coconut milk/cream in recipes. I love your blog. ♥

  16. LoriM says

    I just experimented with PB2 and it tastes great – just used same measurements as regular PB. If my calculations are correct, this reduces the calories by quite a bit.

    I just did the Weight Watchers points – 5-6 points per 1/3 cup with regular PB vs. 3-4 with PB2.

    Find PB2 at http://www.bellplantation.com/

  17. Erica says

    I whipped with an electric mixer after following all chilling instructions….it didn’t come out smooth and fluffy, but looks kinda crumbly. Where might I have gone wrong? Thanks :)

    • says

      Erica, I’ve learned (and will note in the recipe) that not all coconut milk is equal. The brands I know and recommend are Thai Kitchen, Trader Joe’s (coconut cream, canned), and Whole Foods 365. Other brands source coconut milk from other regions where the coconuts mysteriously have different fat make-ups, which affect the consistency of this mousse. Hope you can find one of those brands!

  18. Neil says

    How would this be with a little dark chocolate cocoa poweder? (I am vegan and this is making me excited.*)

    *read that as you will. :)

  19. says

    WOW! thankyou Google for taking me to your website when I typed in ‘Peanut Butter Mousse’!
    I have used this recipe (I had to add gelatine to help it set as my can of Coconut cream was sub par and I wanted it to be firmish) in my Snickers tart! Peanut butter with caramel and chocolate….yummo!

  20. Darcie says

    This was seriously good, much better than I expected! I made a batch of gluten-free crepes and layered them with this mousse for a crepe cake. Great for my husband’s birthday – he loved it!

  21. Melly says

    I just discovered your blog this afternoon and have spent two hours looking through it, picking out things I cannot wait to try, but first I made myself a batch of this peanut butter mousse and it is to die for! After a few spoonfuls I added oats and rolled the rest into energy bites for the week – and it was a nice twist.

    This website is beautiful and I love how you write about and photograph all the delicious things you create!

    • Dana Shultz says

      Thank you Melly! So glad you found us and are enjoying the recipes so far. Let us know if you have any suggestions/questions in the future!

    • Dana Shultz says

      Nope, it has to be full fat canned. Thai kitchen, Whole Foods 365, or trader joe’s are the best brands.

  22. Mary Marshall says

    Made this and YUM! Used Pb2 powdered chocolate peanut butter to save some calories/oil. It is great to dip fruit in, but I also smeared some in between graham crackers and put them in the freezer- yum dessert!

  23. hattie greylord says

    This would be great layered into a trifle, and a possible way of getting some nutritious calories into my elderly mother. Also, I am considering a savory version that goes in a Thai direction, with green onion, chilies, & lemongrass, to accompany spring rolls or even dollop into soup or on top of curry/noodle dishes. Or as a veggie dip. The possibilities are endless… I have a can of coconut cream, gonna make a double batch (unsweetened) and experiment. Thanks for the great inspirational idea Dana!

  24. James says

    I love peanut butter soooo much, and this looks so good. It’s times like these when I really despise my coconut allergy! Looks like I’m gonna have to take your word on how good it tastes.

  25. Ashleigh W. says

    I made this for the hubs and I the other night. It was really great. I left my coconut milk (Sprout’s store brand, organic) in the fridge but it didn’t thicken. Since this was my first time using it I wasn’t sure if this was okay or not. I ended up whipping it for a long while and then added the peanut butter (a lot of it, hehe). It set up just fine after a stint in the freezer. Thanks so much for the recipe!

  26. Misty thompson says

    I do not have a mixer. Can this be successfully created in a high speed blender? If so, tips?

    • Dana Shultz says

      I think so! Especially if it’s a small blender, like a bullet. This will give you the whipping you need.

  27. Nicole says

    I made this and thought it was good and then….I had some after it had sat in the fridge all night and this went from good to mind blowing! I loved the magic of how the fridge turned it into an airy mousse and the peanut butter flavor really stood out. Wow. This ones a keeper, thank you for sharing!!

  28. April says

    Thanks for this, it turned out perfect for a great treat. Pretty sure it got me some bonus points too!

  29. says

    My husband is getting his wisdom teeth out next week, so I came across this recipe as something he will be able to enjoy post surgery. I think I shall serve with some banana slices as a mousse – looks delish! thanks for sharing :)

  30. Ellen says

    WOW. looks incredible! So if I use coconut cream, does it still need to be refrigerated? Or can I just whip coconut cream straight off the shelf? I’ll be making this tonight and serving it on top of sliced banana! Yummo!

    • Dana Shultz says

      It’ll be more thick if you use it refrigerated, but it should work either way. Just be sure to refrigerate afterwards so it can set!

  31. Brittany says

    What an amazing treat, peanut butter is my favorite food. So my question is, I’m allergic to coconut unfortunately what can I put in place of it that is dairy free.

  32. Amanda says

    I’m in the process of making this recipe and im pretty nervous it’s not gunna set up! I used room temp coconut cream from trader joes but left out the liquid part that was in the can and scooped the solid lumps out and used those instead, it looked pretty liquidy when all was said and done. It’s in the freezer right now so hopefully it’ll set up so I can add in some chocolate chips and put it in a pie shell! It did taste awesome though! I used chocolate PB2 in place of the peanut butter to cut the fat a bit :)

      • Dana Shultz says

        I think the only other options would be using whipping cream or silken tofu. Maybe avocado but it’ll give it a funky color/taste.

  33. betty hatfield says

    I just made this and it’s sooo good.
    Did you make a mistake in the number of servings?
    There was just enough for 1 serving when I made it. ;)

  34. Ana Rose says

    I pour the coconut milk into a glass jar before putting it in the fridge to separate. That way I can see exactly what I need to scoop out the next morning (and I’ll know at a glance if it’s a bunk can :)

    Thanks for this awesome recipe!

  35. Jessica says

    We LOVE this!! I’ve made it a few times now! I have also found that if I get “Thai” coconut milk, it has 3/4 of the can of firm milk & 1/4 water. I don’t even have to refrigerate it! I do because it tastes better cold & I’m gonna eat it right then lol but I have opened 3 cans with no refrigeration & solid as cold crisco! Thank you very much for sharing this with all of us! It is my new go-to recipe & I send everyone to your website when they ask how I came up with it! It is like a goose-down comforter! Pure decadence!

  36. xiomara says

    i made this and it was great… and easy. looking forward to using this as a frosting for chocolate cake. your recipes never disappoint.

  37. Jen says

    If I were to make this for an upcoming birthday cake, do you think once recipe would be enough to ice a two-layer cake? Or should I double it (and if there’s extra I have to find a way to dispose of, then so be it.)?

  38. Elizabeth says

    Good evening,

    Thank you for posting this recipe; I am very excited to use it as a frosting for a new vegan cake I am trying this weekend. I do have one question I was hoping you could clarify. I am slightly confused by steps 5 and 6. Step 5 says to “use immediately as a spreadable frosting” but 6 says “if using as a frosting, don’t frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving”. Is it recommended to frost the cake and then refrigerate, or don’t use immediately to frost, chill, and then use right before serving?

    Sorry if this questions seems silly. Thank you for your time.


  39. says

    This sounds amazing! So the TJ’s by me is out of coconut cream, so I bought real dairy cream instead… Can you possibly recommend how much I should use in place of the coconut cream? I’m hoping to make this tomorrow for someone’s birthday!

  40. Jennilee says

    This looks incredible! I want to use it to frosting cupcakes for a recent vegan’s birthday party. Can this frosting sit out on the counter at all? Or does it need to stay refrigerated?

  41. Marubi says

    Oh gosh this is divine! I’m having it with some sliced fruit as a dessert. Super tasty! :)

    One thing, about coconut milk. I always read you have to chill the coconut milk to get it to separate. But, the cans that I get from my local grocery store, are separated at room temperature already. So I am a little confused about what’s the deal with that, though luckily for me the consistency is just fine (although I don’t know how it is supposed to be, so it might actually be completely wrong) :)

    • Dana Shultz says

      Hmm, it may just have to do with the brand you get as different coconut milks have different levels of fat depending on the region (so I understand). either way, glad you enjoyed the recipe!

  42. Applewriter says

    I almost ended up in hospital because of you!

    This was sooooo delicious, I was tempted to lick the bowl clean. If I had done that, there is no doubt it would have got trapped on my face, and I would have ended up an embarassed peanut butter mousse covered mess in hospital. The doctors would try to prise the bowl off my head, but I’d be too busy licking the gorgeous mousse for them to really care.

    I love peanut butter, but this was unlike anything I’ve ever had before. THANK YOU!!!

  43. Alexandra says

    Oh my word. This is just incredible!!! Didn’t need to add a sweetener and added strawberries. De-light-ful! Thankyou!!

  44. Ashley says

    Made the mistake of purchasing coconut cream instead of coconut milk for a salad dressing. Searched for recipes that use coconut cream and stumbled upon this. Peanut Butter. Coconut Cream. Sweetener. DESSERT. Screw the salad, this looks amazing. Serendipity at its finest.

    Looking forward to making this tonight! Thank you ahead of time!

  45. Margaret says

    This is delightful!
    I was skeptical when I first came across this recipe but much like the coconut milk become coconut cream overnight I became a believer (possibly an addict) overnight. I used demerara sugar (maybe 1T) in place of the syrup and used only a fork to mix this and it still turned out beautifully!
    I’m not sure if it’s already been mentioned but the 365 brand from Whole Foods is possibly the best/thickest canned coconut milk.
    Thank you so much for sharing this!

  46. says

    I got my wisdom teeth removed and my mom has been taking care of me and making me tasty soft foods that I can eat (and enjoy). She made this mousse. It is so good! When she told me it was from Minimalist Baker I loved it even more!

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