Peanut Butter Mousse - Only 3 ingredients!

Smooth, thick, creamy, and delicious, this 3-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 it straight from the bowl with a spoon, or turn it into a thick and luxurious peanut butter topping for cakes, cupcakes, or brownies.

Serve with sliced fruit as a dessert dip, spread on pancakes and sprinkle with mini chocolate chips, or layer in glasses to make peanut butter parfaits.

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

Also try this popular Dole Whip recipe

Ingredients for homemade peanut butter mousse

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

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

For a healthy snack, try topping a ripe mashed banana into the vegan peanut butter mousse. It’s seriously good this 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 homemade Reese’s 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.

When you’re 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 add all the ingredients to the large bowl. Using a stand mixer or hand mixer, beat 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 whipped and smooth, but still delicious!

Peanut butter left? Make peanut butter brownies or keto peanut butter cookies.

Recipe tips and tricks

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

Light, reduced-fat coconut milk or the canned coconut milk sold at the grocery store’s chiller counter are not suitable for this recipe.

If you open the jar and the cream inside is already thick, you can skip the chilling 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 might get a can that’s chalky and rock hard or that just won’t whip up. Although this has only happened to me a handful of times, I like to 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 devouring the entire recipe straight from the serving bowl, it also makes a great frosting between layers of vegan chocolate cake.

Or scoop it into fancy glasses or a graham cracker pie crust. Garnish with chocolate chips, shredded coconut, strawberries and chocolate syrup or banana slices and homemade whipped cream.

While you can freeze the recipe, it will change the texture. So I recommend making 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 coconut, use the following recipe instead:

Beat 8 ounces room temperature 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 it’s not already super thick, refrigerate the coconut milk overnight, or open and freeze for about 10 minutes (or refrigerate right after purchase so you never have to wait). Once cool, transfer just the thick part to a bowl, discarding the coconut water or saving for another recipe. Using either a stand mixer or hand mixer (or lots of arm strength and a fork), beat all ingredients until stiff peaks form.View nutritional information