Peanut Butter Mousse – only 3 ingredients!

Smooth, thick, creamy, and delicious, this three-ingredient peanut butter mousse recipe is so easy to make at home!

3 ingredient peanut butter mousse with coconut milk

Peanut Butter Mousse Dessert

Eat straight from the bowl with a spoon, or work into a thick and luxurious peanut butter frosting for cakes, cupcakes or brownies.

Serve with sliced fruit as a dessert dip, spread on pancakes and top with small chocolate chips or pour into glasses to make peanut butter parfaits.

There’s no wrong way to enjoy this delicious peanut butter treat, and the entire recipe takes less than five minutes to make!

Also try this popular Dole Whip recipe

Homemade ingredients for peanut butter mousse

The simple recipe calls for just three ingredients: peanut butter, your choice of sweetener, and canned coconut milk. There is also a coconut-free version.

You can make this peanut butter dessert without cream cheese and without heavy cream, whipped cream, aquafaba, avocado, or Greek yogurt.

For a healthy snack, try tossing a ripe, mashed banana into the vegan peanut butter mousse. It’s really good that way.

Would you like to substitute almond butter, sunflower butter, or cashew butter for the peanut butter? That’s perfectly fine too!

Optional topping ideas include chopped peanuts, dark chocolate ganache, white chocolate chips, or Reese’s homemade peanut butter cups.

You might also like healthy chocolate chip cookies

Watch the Peanut Butter Mousse recipe video above

How to make peanut butter mousse without cream cheese

Chill the coconut milk in the refrigerator until ready to use.

Once you are ready to make the recipe, open the tin and scoop just the thick coconut cream into a large mixing bowl. Either discard the leftover coconut water or save it to use in another recipe like this chia pudding.

If the peanut butter is not yet soft and easy to stir, gently warm it up. Then put all the ingredients in the large bowl. Using a food processor or hand mixer, mix everything together until stiff peaks form.

If you don’t have a stand mixer or whisk, this can technically be done by hand. It won’t be as fluffy and smooth, but it will still be delicious!

Leftover peanut butter? Make peanut butter brownies or keto peanut butter cookies.

Recipe tips and tricks

Be sure to use either full-fat canned coconut milk or coconut cream here.

Light, reduced-fat coconut milk or the cartons of coconut milk available in the refrigerated section of the grocery store are not suitable for this recipe.

If you open the jar and the cream inside is already thick, feel free to skip the cooling step. Try not to shake the jar before opening to ensure the cream stays separate from the watery part underneath.

Every once in a while you may end up with a can that is chalky and rock hard or that just won’t open. Although this has only happened to me a few times, I always have two cans on hand just in case.

The three-ingredient recipe can also be dairy-free, egg-free, gluten-free, soy-free, sugar-free, low-carb, paleo-friendly, and keto-friendly.

If you’re not immediately consuming the entire recipe straight from the serving bowl, it also makes a great frosting between layers of vegan chocolate cake.

Or fill it in fancy glasses or in a graham cracker base. Top with chocolate chips, grated coconut, strawberries and chocolate syrup or banana slices and homemade whipped cream.

You can freeze the recipe, but this will change the consistency. So I recommend preparing it either the day you plan to serve it, or the day or night before.

This mousse was adapted from my coconut whipped cream.

Prepare the recipe without coconut milk

If you prefer peanut butter mousse without the coconut, use the following recipe instead:

At room temperature, mix together 8 ounces cream cheese or vegan cream cheese with 4 ounces butter spread, 1/2 cup peanut butter, 2 cups powdered sugar, and 1 teaspoon pure vanilla extract.

Slowly add some milk of your choice as needed until desired thickness is reached.

1 may coconut milk or coconut cream (See coconut-free option above)
2 tablespoon Powdered sugar or stevia or sweetener of your choice
2 – 5 tbsp Peanut butter, to taste
Feel free to mix in 1 banana, Optional

*Be sure to read the recipe tips and tricks at the top of this post.If the coconut milk isn’t very thick yet, refrigerate overnight or open and freeze for about 10 minutes (or refrigerate immediately after purchase so you never have to wait). Once cold, transfer just the thick part to a bowl and discard the coconut water or save for another recipe. Using either a food processor or hand mixer (or lots of arm strength and a fork), beat all ingredients until stiff peaks form.View nutritional information