3-Ingredient Peanut Butter Mousse

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Bowl of freshly whipped vegan Peanut Butter MoussePeanut 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.

Bowl of peanut butter for making incredible Peanut Butter MousseSo 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!

Can of coconut milk for making our super simple Peanut Butter Mousse recipeThe 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.

Using a hand mixer to whip up a batch of Coconut Whipped Cream FrostingWhip, whip, whip. Then bring on the peanut butter!

Bowl of freshly whipped gluten-free vegan Peanut Butter Mousse

Bowl of our Vegan Peanut Butter Mousse recipeThis 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!

Bowl of Peanut Butter Mousse/Frosting surrounded by coconut cream and peanut butter

Spoonful of super simple vegan Peanut Butter Mousse

3-Ingredient Peanut Butter Mousse Frosting

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!
Author Minimalist Baker
Print
Bowl filled with homemade Vegan Peanut Butter Mousse
4.91 from 42 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 5
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1 Week

Ingredients

  • 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)

Instructions

  • 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.

Notes

*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 (1 of 5 servings)

Serving: 1 g Calories: 247 Carbohydrates: 12 g Protein: 3.8 g Fat: 22 g Saturated Fat: 15 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 32 mg Fiber: 3.2 g Sugar: 9 g

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My Rating:




      • Dolly says

        Holy cow. So good! I layered this on top of your Pretzel Peanut Butter Pie (chose not to add any sweetener in the chocolate pie since I used maple syrup in this mousse and coconut sugar in the pretzel crust). I also am a big nut butter fan so I really enjoyed this combo and would highly recommend :)

  1. Stephanie says

    So easy and so good! I used the Thai Kitchen coconut milk from the 6 pack boxes at Costco and it worked great. I don’t have a hand mixer but do have an immersion blender with a single whisk attachment and it totally worked! Used maple syrup and added a few turns of Himalayan salt and it was perfect. Awesome and easy! Thank you!

  2. Chandni says

    This came out really well. I made double the recipe (1 full can coconut cream) to frost a 2 layer chocolate cake (the minimalistbaker simple vegan cake). I added more peanut butter, but that’s because I wanted a stronger flavor. Keeps well in the fridge

  3. Irene Nicola says

    I just took it out to taste test. Delicious. However, I advise to leave it out of the fridge maybe 10 minutes or so before serving as it was almost too firm. I followed the recipe to the tee and it is soooo yummy.

  4. Irene Nicola says

    Any one else have a time blending the coconut milk? Out of the refrigerator, it was almost rock hard. Been waiting for it to come to room temperature so I can blend and be assured there are no lumps.

  5. Sascha says

    I accidentally ordered “creamed coconut” only to realize it’s the equivalent of basically coconut manna/coconut butter.
    Would this still whip up if combined with the peanut butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sascha, unfortunately it wouldn’t work. But you could use it in this recipe instead. We’d suggest using 1/2 cup coconut butter and adjusting as needed.

  6. kate says

    I’m in heaven. Used this as a frosting for your ‘simple vegan chocolate cake,’ which will get its own review soon, and holy plant-based cow, it’s so good. So simple.. sweetened with powdered sugar, I found it light and perfect. Not too coconut-y, but didn’t skimp on the peanut butter, either. Definitely needed to make sure the coconut cream from Trader Joe’s I used was very chilled for it to work. The cake was even better after I let it refrigerate and set for a few hours. Pairs SO well with chocolate. Adding to my go-to book, thank you so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ryan, we haven’t tried that and aren’t sure how it would turn out, but if you give it a try, we would love to hear how it goes!

  7. Liv T says

    I had a leftover 1/2 can of coconut milk from a Thai noodle recipe, and was searching all over to find a SIMPLE recipe to use the rest of it up. Very easy to make (took like 2-3 mins), used a whisk to aerate since I had such a small amount of milk. Added cocoa powder. Very tasty, will definitely be making this recipe again and trying out different variations.

  8. Anita Nessin says

    Question:
    Do you think this could be made with pumpkin puree replacing the peanut butter to make a pumpkin mousse?

  9. Mel says

    I am hosting a shower for a friend who is gluten and dairy free, so I thought this would be a perfect dessert. For my trial run I made it for my family. I followed the directions for the mousse to the letter- only adding dark chocolate shavings and crushed peanuts to the top. I served it in small 1/2 cup parfait glasses. My family thought it tasted good, but felt it was more banana forward in taste. We also felt it did not have the consistency of a traditional mousse- it was more creamy like a yogurt and less ‘whipped’. All in all, it’s a great option if you are dairy free or if you just want a light dessert. Adding the chocolate and peanuts to the top will help boost the sweetness and peanut flavor, and the toppings also give it a restaurant-worthy presentation!

  10. Deirdre Hill Brown says

    I made this and OMG!!! It was SO good!!! Seriously good!! I had previously made a gluten-free press-in piecrust, baked and cooled it. Then, I made this Peanut Butter Mousse, but doubled the recipe and spooned it into the crust. I also used 1/2 Almond Butter and 1/2 Peanut Butter. It was SO delicious! I topped it with min-chocolate chips. Mmmmmmmmmmmmmmmmm
    Thank you for such a wonderful recipe! :)

  11. Rachel says

    Hi! I have been frantically looking for a vegan frosting recipe for a cake I made on the fly that doesn’t require powdered sugar or vegan butter because of course I’m out. I do have 2 cans of coconut milk. However they aren’t kept in my fridge ??‍♀️ and I need to make this ASAP. How does putting a can in the freezer for a little bit do? I have no idea how long to keep in the freezer. I will from now on always keep these cans in the fridge. Otherwise I’m stoked about this.

  12. Roxanne says

    I was thinking about making something like this as topping for waffles with sliced bananas, a quick google on the internet and you have taken the out the guess work. I look forward to trying this out over the weekend, Thanks :)

  13. Sarah W says

    Hi, I was wondering about making this, but I’m not a big fan of the taste of coconut in certain things; will a lot of coconut come through or do you taste it at all? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! The coconut flavor is quite subtle in this recipe! If you’re still not sure and if you can have dairy, heavy cream is the next best substitute. Otherwise, silken tofu :D

  14. Rachel says

    I recently made this as a dip for a fruit tray I brought to a party. It was perfect!!! Everyone (non-vegans) loved it. Thank you for such an easy to follow recipe with simple ingredients and delicious results ?

  15. Amanda says

    I made this for Thanksgiving. I made a graham cracker crust (crumbs and earth balance butter) and then topped it with the mousse with vegan chocolate chips mixed in. Then I drizzled mini chips, peanut butter and coconut flakes on top and kept chilled. I cut them into bars and they were SO GOOD!!! Sub an easy recipe and so delicious. I used Trader Joes coconut cream.

  16. Kelly says

    Hi. I tried to make this but it never became whip. My milk never solidified. Now I have a runny mess. ? I looked at the other recipe but it didn’t help. How can I thicken it up?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Might just be a dud can of coconut milk. When buying, if it sloshes around when you shake it, it’s a dud. Listen for one that doesn’t slosh and is heavy!

  17. Yasmin says

    just made this one!!
    Sooooo delicious!Too sad I tried to cook a few of your recipes and am too full to eat any more of this lol! I guess gotta share with someone!

  18. Sherry says

    Do you think this would work as a filling/frosting between chocolate cake layers before frosting? I’m making a snickers cake and wanted a peanut butter frosting in the middle.

  19. Pug Mom says

    This is delicious. If I were to make it into a mousse pie, could I cut it into slices and freeze it? Would it lose the texture upon defrosting?

  20. Anna says

    Made this today then made a almond flue tart like crust added non diary chocolate chips and spread the PB mousse. It was amazing!!! Making this for friends but I have a question would almond butter work with this recipe too?

  21. Kas says

    I like this idea. Question. I have a container of home made peanut butter that came out to chunky (i guess i added to much honey). Could i used the chunky butter and still get a smooth fluffy consistency?

  22. Sacha Hirschfeld says

    My poor fiancé is having his wisdom teeth out today and I can’t wait to make him this recipe. I have no doubt it will nurse him back to health! So simple and delicious. I will likely write about how much I love it on my blog :) Thanks so much for the recipe! I’m really enjoying your blog!

  23. Oded says

    Just finished a chocolate/coffee moose layers cake, heavily coated with Grand Mariner flavored ganache for my wife’s birthday tomorrow and was looking for something like “peanut butter moose” to decorate it on top (combining all of my wife’s loved flavors…) and here I am! must be great- will know tomorrow…
    Thank you Dana! (from far Israel)

  24. jenna @ just j.faye 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!

  25. 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!

  26. 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!

  27. Alexandra says

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

  28. 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!!!

  29. 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) :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  30. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mm, it needs to stay refrigerated, so I would recommend frosting them just before serving!

  31. joelle (on a pink typewriter) 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!

  32. 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.

    Eliazbeth

  33. 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.)?

  34. 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.

  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. 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!

  37. 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. ;)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  38. 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 :)

  39. 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.

  40. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  41. Ashlea 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 :)

  42. April says

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

  43. 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!!

  44. Misty thompson says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  45. 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!

  46. 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.

  47. 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!

  48. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  49. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  50. 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!

  51. Lisa 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!

  52. Alissa @ Connoisseurus Veg says

    I just made a big batch of this to top a pie…I think it will be gone by the time the pie cools down. I can’t stop eating it. Amazing and highly addictive!!!

  53. 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. :)

  54. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  55. Jenny @ BAKE says

    This mousse looks incredible! I love your idea for using it as a cake frosting – I will be using this recipe really soon!

  56. 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.

  57. Stacy G 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. ♥

  58. jamie 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. :)

  59. Sophie 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?

  60. Rossi @ A Baking Girl 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 ;)

  61. 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?

    • Rossi @ A Baking Girl says

      In past vegan baking experience, I’m pretty sure only coconut milk will work because it has the appropriate fat content, and in that case only full fat will work. But maybe tofu would work instead!

  62. Ckay 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.

  63. 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.

  64. Susan Pantle says

    I am a crunch peanut butter lover, but I accidentally picked up a jar of smooth last week – here we go!!

  65. Megan - The Emotional Baker says

    Genius! What could be better than a peanut butter mousse? I love that this uses coconut milk. I’m sure it tastes phenomenal.

  66. Jessica says

    I need this in my life right now!

    I have a can of coconut milk in the fridge, I know what I will be making as soon as I get home!

  67. Kate 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!

  68. Alex 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!

  69. 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!)

  70. Kathryn 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 ; )

  71. Jeanine says

    Yum!

    Not sure how I missed it before, but your tapoica trick sounds genius! I’ve had so many dud cans lately – so frustrating…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  72. Amanda @ Once Upon a Recipe says

    Well this takes eating a spoonful of peanut butter to a whole new level. I’m pretty sure I would just eat the whole dang bowl. Maybe even without a spoon, cause I’m crazy like that.

  73. Lee says

    Okay you guys need to make this into an actual product. It’d fly off the shelves!!!!!!!! #truth #nextproject?

  74. Katy 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!

  75. Laura 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

      • Laura says

        Hi! We live in southern Ontario. Kinda near Toronto and very close to Niagara Falls. Come haaaaaang with meeeee!

  76. Tammela 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.

  77. Chelsea 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…

  78. Jordan Lynn // Life Between Lattes says

    I hated peanut butter as a child (weird), but now I’m loooove peanut butter (because not liking peanut butter is weeerid). This looks delicious, and I happen to have a can of coconut milk in my refrigerator. Obviously, it is fate.

  79. Brie @ Entrée the Giant says

    I’m thinking it wouldn’t be a bad idea to shove some of this is an oreo crust, top it off with extra coconut whipped cream and call it a peanut butter pie. Sigh.

    Okay. I’m officially fantasizing.

  80. Sophie says

    Oh my word, I could eat an entire bowl of this. LOVE. Also, what do you use for your dark background? I totally love it!

  81. Averie @ Averie Cooks says

    Pinned. You didn’t list how I would eat this stuff….with a big spoon. That’s all I would need. And then find a padlock so I can lock it away from myself :) SO GOOD i bet! pinned