Dairy-Free Chocolate Mousse & Strawberry Parfait

Name: Dairy-Free Chocolate Mousse & Strawberry Parfait
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2-4
Ingredients: 1 can coconut cream (chilled for 24 hours, not shaken); 1/3 cup cacao powder; 1/3 cup maple syrup, divided; lb strawberries, stems removed; 2 tbsp maple syrup (from the divided amount above); 1/4 cup full-fat canned coconut milk; Dark chocolate chips or shaved dark chocolate; Unsweetened shredded coconut

Dairy-free • Gluten-free • Vegan

Dairy-Free Chocolate Mousse & Strawberry Parfait

This chocolate mousse parfait is silky, rich, and layered with bright strawberry puree — the kind of dessert that looks impressive but comes together surprisingly easily. Whipped coconut cream and cacao powder create a mousse that’s just as decadent as the traditional version, and fresh strawberries add a sweet, fruity contrast. It’s elegant enough for entertaining and simple enough to make on a weeknight when you want something special. Naturally vegan, gluten-free, and dairy-free.

Why You Will Love This Recipe

This parfait proves that dairy-free desserts can be just as indulgent and satisfying as the real thing. Once you make this, you’ll never miss the heavy cream.

Silky, rich chocolate mousse. Coconut cream whips up light and fluffy, and cacao powder adds deep, chocolatey richness without any dairy.
Fresh strawberry layer. Blended strawberries create a bright, naturally sweet puree that balances the richness of the chocolate perfectly.
Naturally sweetened. Maple syrup is the only sweetener here — no refined sugar, just natural sweetness that complements the fruit and chocolate.
Looks fancy, feels easy. Layered in a glass, this parfait looks like something from a restaurant, but it takes about 15 minutes of active work.
Make ahead friendly. You can make the components ahead and assemble right before serving, making this perfect for entertaining.

Ingredients Overview

You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.

For the chocolate mousse

Coconut cream — The base of the mousse. When chilled and separated from the coconut water, the cream whips up light and fluffy just like heavy cream. Make sure to use coconut cream, not coconut milk, for the thickest, richest result.
Cacao powder — Adds deep, rich chocolate flavor and a boost of antioxidants. Cacao is less processed than cocoa powder and has a more intense, slightly fruity chocolate flavor.
Maple syrup (divided) — Sweetens both the mousse and the strawberry layer naturally without any refined sugar.

For the strawberry layer

Strawberries (stems removed) — Blended into a smooth puree that’s bright, sweet, and refreshing. Use fresh, ripe strawberries for the best flavor.
Full-fat canned coconut milk — Helps thin the strawberry puree slightly and adds a touch of creaminess. You only need a small amount here.

How To Make Dairy-Free Chocolate Mousse & Strawberry Parfait

Here’s how it comes together.

Step 1: Make the strawberry layer. Add the strawberries, 2 tablespoons of the maple syrup, and the coconut milk to a high-speed blender. Blend until completely smooth. Transfer to a container and place in the freezer for up to 1 hour — you want it to thicken to an almost slushy consistency. Pro tip: don’t freeze it solid, just thick enough to hold its shape when layered.

Step 2: Prep the coconut cream. Open the can of coconut cream. The thick cream should have separated and risen to the top, with the coconut water at the bottom. Carefully scoop out only the cream and add it to a mixing bowl — you should get about 1 cup or slightly less. Save the coconut water for smoothies or another recipe. Pro tip: for the best separation, refrigerate the can of coconut cream for 24 hours before using and don’t shake it.

Step 3: Whip the mousse. Add the remaining maple syrup to the coconut cream. Using a hand mixer on low speed, start whipping the cream and maple syrup together. Gradually add the cacao powder a little at a time so it doesn’t splatter everywhere. Once the cacao is fully incorporated, increase the mixer speed to medium and continue whipping until the mousse becomes silky and forms soft peaks. Pro tip: the mousse should be thick enough to hold its shape but still creamy and smooth.

Step 4: Chill the mousse. Refrigerate the chocolate mousse while the strawberry mixture finishes thickening in the freezer. This gives both layers time to reach the perfect consistency for layering.

Step 5: Prep for piping. When you’re ready to assemble, place the chocolate mousse in a small ziplock bag. Cut a small piece off one of the bottom corners — this is your homemade piping bag. Pro tip: don’t cut too much off or the mousse will come out too fast. Start small and you can always make the opening bigger if needed.

Step 6: Layer and serve. Grab your most beautiful glass — a martini glass, wine glass, or parfait glass all work beautifully. Start with a layer of chocolate mousse, then add a layer of the strawberry mixture. Repeat, ending with a layer of chocolate mousse on top. Optional: garnish with dark chocolate chips, shaved dark chocolate, or unsweetened shredded coconut. Serve immediately or refrigerate until ready to serve.

Storage, Reheating & Make Ahead

Fridge storage Store assembled parfaits covered in the fridge for up to 2 days. The layers will start to blend together slightly over time, but they’ll still taste delicious.

Make ahead tips You can make both the chocolate mousse and strawberry layer up to 2 days ahead and store them separately in airtight containers in the fridge. Assemble the parfaits right before serving for the best presentation.

Substitutions and Variations

If you can’t find coconut cream — Full-fat canned coconut milk works, but you’ll need to refrigerate it overnight and scoop out only the thick cream that rises to the top. You’ll get less cream this way, so you may need two cans.
If you don’t have cacao powder — Unsweetened cocoa powder works as a 1:1 substitute. The flavor will be slightly less intense, but still delicious.
If you want it sweeter — Add an extra tablespoon of maple syrup to the mousse or strawberry layer, or both.
Different fruit layers — Blueberries, raspberries, or mango all work beautifully in place of strawberries. Just blend with a little coconut milk and maple syrup.
If you want a chocolate-only version — Skip the strawberry layer and serve the chocolate mousse on its own in small bowls or ramekins. Top with fresh berries or whipped coconut cream.
For a more decadent version — Fold mini dark chocolate chips into the mousse before layering.

Health Benefits At A Glance

Coconut cream — Provides healthy fats, including medium-chain triglycerides (MCTs), which the body can use quickly for energy.
Cacao powder — One of the richest sources of antioxidants, particularly flavonoids, which support heart health and help reduce inflammation.
Strawberries — High in vitamin C, antioxidants, and polyphenols that support immune function and fight oxidative stress.
Maple syrup — A natural, unrefined sweetener that contains minerals like manganese and zinc, plus antioxidants that white sugar doesn’t provide.

Ways To Serve This Parfait

In elegant glasses for entertaining — Layer in martini glasses, wine glasses, or parfait glasses for a beautiful presentation that feels special.
As individual desserts — Make small portions in shot glasses or small jars for a party or gathering where people can grab and go.
With fresh berries on top — Garnish with fresh strawberries, raspberries, or a mint leaf for a pop of color and freshness.
With a drizzle of melted dark chocolate — Melt a little dark chocolate and drizzle over the top layer for extra decadence.
As a romantic dessert — This is a perfect Valentine’s Day or anniversary dessert. Layer in two beautiful glasses and enjoy together.

Shelley’s Tips

For the best results, refrigerate the can of coconut cream for 24 hours before using and don’t shake it. This helps the cream separate completely from the coconut water.
Add the cacao powder gradually on low speed to avoid a chocolatey explosion in your kitchen.
Don’t cut too much off the ziplock bag when making your piping bag — start small and make the opening bigger if needed.
The strawberry layer should be thick and almost slushy, not fully frozen. Check it after 45 minutes and adjust freezer time as needed.
This parfait is beautiful layered in martini glasses, wine glasses, or clear parfait glasses so you can see all the layers.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.

Nutritional Disclaimer

Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.

I’m Shelley Loving, a home cook who healed through food. Now I share simple, delicious recipes and kitchen tips to help you cook with more confidence.

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