Pumpkin Coconut Mousse (Vegan and Paleo)

Pumpkin Coconut Mousse.  Pumpkin and coconut.  The two flavors are very different, but they go so well together.  I whipped up this light and healthy pumpkin mousse in practically no time at all.

It would be great for Thanksgiving.  A new twist on your typical pumpkin desserts and mousse recipe.  I used a mousse recipe very similar to my Grain Free Pumpkin Tart filling.


pumpkin coconut mousse

If you don’t care for the taste of coconut, you can certainly try this recipe using heavy whipping cream as well.

I also already have an Almond Butter Mousse recipe on my blog that is equally delish!  It’s like pumpkin pie without the crust.

Pumpkin Coconut Mousse

Pumpkin Coconut Mousse

Prep Time 20 min Serves 4 - 6 servings     adjust servings



  1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
  2. The next morning, pull out the can and open it.
  3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
  4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
  5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
  6. Once the “cream” is done, gently fold it into the pumpkin mixture.
  7. Chill in the fridge until it is ready to be eaten. Enjoy!


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41 thoughts to “Pumpkin Coconut Mousse (Vegan and Paleo)”

    1. Awesome! I think there is about 15oz? Make sure you use the canned coconut milk. Coconut milk in a regular carton will not work for this recipe.
    1. If you can eat dairy, you can sub it for heavy whipping cream. Not sure of a vegan replacement that would give a similar texture.
          1. A shop in Colorado makes a variation of this, called "pumpkin mousse", which has NO actual pumpkin in it, relying on the spices (listed here, probably) to suggest the pumpkin aspect, but using cashew cream, and it is absolutely delicious. It's a company called JOOSE, at www.jbjoose.com, and their list of ingredients includes: cashews, carrot juice, avocado, apricots, coconut butter, ginger juice, spices, and Celtic sea salt. They make it fresh daily, refrigerate it for purchase, but were very forthcoming as to how they make it, and when I asked, "Does the pumpkin flavor just come down to pumpkin pie spices we all use?", they said, "Yes." You could also order it yourself, especially if you live in CO. Just further ideas on how you can modify her recipe to avoid the things each must.
  1. This sounds lovely! Would coconut cream (like Coco Lopez or Trader Joe's cream of coconut) work instead of the canned coconut milk? Thanks!
  2. Hi! Do you have any caloric and nutritional content information for this recipe? (Fat grams, sugar, etc.) Thanks so much, it looks delicious
    1. I'm sorry, I don't have all the info on this, but I did figure the calories to be able 400 per 1/2 cup serving. That is largely due to the coconut milk in the recipe.
  3. There should be more recipes that combine pumpkin and coconut! Now that I think about it, I don't know if I've ever had the two together. This looks awesome!
    1. I have several that combine the two and I agree they are delicious together. Here is another recipe that combines them. https://mywholefoodlife.com/2013/10/17/pumpkin-coconut-fudge/

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