Healthy Gingerbread Mousse
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This creamy, Healthy Gingerbread Mousse requires just FIVE minutes of prep and ONE bowl to make! Dessert doesn’t get much simpler than this.
This gingerbread mousse is one of the easiest holiday dessert recipes. Yes really! I know everyone is obsessed with chocolate peppermint, but I myself am a huge fan of all things gingerbread. Oh, and it’s even better tasting when it’s secretly HEALTHY.
This recipe is dairy free and vegan-friendly because the base is made with coconut cream–woohoo! It’s an easy and tasty make-ahead dessert recipe that’s made even better when topped with cool whip (you should be able to find dairy free cool whip at the grocery store).
WHY YOU NEED THIS GINGERBREAD MOUSSE
- It tastes like gingerbread in a cup
- The texture is silky smooth
- It requires just 5 minutes of prep work!
HOW TO MAKE GINGERBREAD MOUSSE
Start by whisking the coconut cream, syrup, vanilla, and molasses together. I recommend using an electric hand mixer for this, as the coconut cream may be tough to stir by hand.
Once the mixture is smooth, all of the spices and stir to combine. When everything is mixed, you may notice a few small lumps in the mixture from the coconut cream. Don’t freak out! This is normal. However, if it really bothers you, you can transfer the mixture to a blender and blend it until it’s completely smooth.
After that, pour the mixture into jars and refrigerate them overnight, which will allow the mixture to set and turn into delicious, dairy free mousse.
OTHER DAIRY FREE DESSERT RECIPES
Healthy Gingerbread Mousse
Ingredients
- 1 14 oz. can coconut cream, refrigerated
- 1/2 cup maple syrup
- 1 tbsp blackstrap molasses
- 1/2 tsp vanilla extract
- 1 tbsp+1 tsp cinnamon
- 2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp all spice
Instructions
- Make sure you refrigerate the coconut cream for at least a few hours or overnight.
- Scoop coconut cream out into a large bowl; using an electric mixer, stir in syrup, molasses and vanilla.
- Add cinnamon, ginger, nutmeg, and all spice; stir until everything is combined. If there are tiny lumps in your mixture and that bothers you, pour mixture into a blender and blend until smooth. It's ok if it's slightly liquid-y--it will harden and turn mousse-like once refrigerated.
- Pour mixture into two glasses and refrigerate for at least 1 hour.
- Top with whipped cream (dairy free for vegan) and graham crackers and enjoy!
Nutrition
I am going to make this tonight for a family Christmas party tomorrow (25 guests). I could only find Goya Coconut Milk, not cream. Will that work? Also, is it fresh ginger or ground?
Ground ginger, and I’m not sure coconut milk with firm up as well as coconut cream, so the texture may be a bit off. Let me know how it turns out!
This recipe is the perfect healthier holiday treat! Love it.
i love how easy this recipe is, AND that it uses coconut cream! Perfect for holiday dinners and potlucks.
This is a magical recipe and I don’t even like gingerbread 😂😂
Made it! Love it. Tastes so much like ginger bread. I tripled and made 9 servings. It worked great and tastes awesome. Couldn’t stop licking to bowl.
So glad you liked it–thanks for the feedback!
Did any of you try making this? I tried it today, and, i’m sorry, but it was a complete fail. Thr recipe makes two servings. I was serving 6 people. So I tripped the recipe. I refrigerated the mousse for well over an hour, but it never solidified, and the coconut cream had little lumps, like tapioca, in it with a ki d of grainy texture.
Hi Rico, I’m sorry to hear that. Did you pour the coconut cream mixture into 6 separate glasses before refrigerating it? If you leave it in the large bowl to refrigerate, the coconut cream won’t turn mousse-like in texture. As for the lumps, I’d recommend just mixing it really, REALLY well before refrigerating. I hope this helps!
Erin,
Yes. I poured it into Martini glasses. So the volume should have been little enough that they would set. I beat the mixture on high for about five minutes. Not sure what else I could do to blend it. We ended up mixing it with a container of cool whip, and stuck it in the freezer in tworking containers. My sister is going to bring them over tomorrow. So, I’ll see if that helped.
Erin this looks DELICIOUS, I love making coconut cream recipes like a paleo frosting with just the cream and sweetener. Yumm!
xo,
Sarah Grace
Thanks so much Sarah! Coconut cream recipes are the best 🙂
looks great – what size can of coconut cream?
14 oz.! I used the kind from Trader Joe’s.
Ohhhhh goodness. I just want to dive into this with a giant spoon. Looks amazing!!
I need to buy molasses.
I live in the city (duh) and everyday I’m basically like “I can’t wait to get married and move to Marin”. Which is years from now. For now… I’ll just spend all of my money and then some on rent -_-