Peanut 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.
So 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!
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.
Whip, whip, whip. Then bring on the peanut butter!
This 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).
3-Ingredient Peanut Butter Mousse Frosting
- 1 14-oz can full-fat coconut milk*
- 2-4 Tbsp salted, natural creamy peanut butter
- 2-3 Tbsp agave nectar, maple syrup, or powdered sugar (or honey if not vegan)
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.)
Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
Add peanut butter, starting with lower end of range (2 Tbsp as original recipe is written) and adding from there to desired taste.
Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
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.
Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.
*You can sub 1/2 can coconut cream in place of the cream from 1 can coconut milk.
*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.
*Prep time does not include chilling coconut milk overnight.
Nutrition Per Serving (1 of 5)
- Calories: 247
- Fat: 22g
- Saturated fat: 15g
- Sodium: 32mg
- Carbohydrates: 12g
- Fiber: 3.2g
- Sugar: 9g
- Protein: 3.8g