Ginger Chocolate Banana Coconut Mousse Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.


Bananas are a wonderfully strong and vibrant fruit, sweet, succulent, and flexible, which are easy to make into the centerpiece of any recipe. Their flavor is, if not overpowering, one that can easily become dominant in a recipe—sometimes to the chagrin of other fruits.

In this recipe, which produces a mousse—although it is thicker than the ordinary mousse, more of a cross between a mousse and a pudding—this is harnessed in combination with several other ingredients that produces a sweet, decadent, powerful, vital dish, one with the haunting twinge of the taste of coconut, the strong flavor of ginger, a tint of chocolate, the sweet fire of cinnamon, and the calming nature of nutmeg, all of which combine together with the banana into a soothing recollection of the tropics. Furthermore, it is something that only gets better over the following days after its preparation.

This recipe makes an extremely large quantity of food, so make much smaller amounts if one wants it for a regular event.

It is entirely my own.


  • 4 bananas
  • 2 cups coconut milk
  • 1/2 cup + 1/2 cup sugar
  • 6 egg whites
  • 3 1/2 ounces chocolate
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt (for beating egg whites)
  • 1 cup heavy cream


  1. Peel and chop the bananas into small segments. Heat the coconut milk until it is a fluid mass and even, then add in the chopped bananas. Continue to heat until it boils, smashing the bananas, which should be soft, then remove the pot from the heat.
  2. Use a blender to blend the bananas and the coconut milk until the two have melded into a thick but smooth liquid. Add in the sugar, nutmeg, ginger, and cinnamon, and return to heat again, for 5 minutes over high heat, stirring constantly.
  3. Immediately put the pot into a bath of cold water. Stir in the chocolate which has been chopped into small pieces. Allow the mixture to cool for a period of time.
  4. With a small amount of salt, beat the egg whites until they start to become stiff, then add in the sugar, then continue to beat until they are stiff and glossy. Beat the cream until it is stiff. Fold the two, in alternate cycles, into the banana mixture.
  5. Refrigerate until thoroughly chilled. Gets better over the following days. Serves well with whipped cream, good garnishes such as raspberries, mint leaves, and whipped cream are also welcome.

© 2018 Ryan Thomas


Liz Westwood from UK on December 29, 2018:

Thanks for the suggestion, Ryan. Many years ago I used to make a chocolate mousse, but I have not been able to make it since the advice came out to avoid raw eggs.

Ryan Thomas (author) from Eureka, California on December 29, 2018:

Hello, you could do without the egg whites, but it will be much heavier. Much more a pudding. I would advise looking up substitutes for egg whites - I can see one recommendation which uses Chickpea liquid of all things. Another way might be to use more cream, intensely whipped, perhaps stabilized with gelatin.

Liz Westwood from UK on December 28, 2018:

This looks like a very tasty recipe. In the UK we were dissuaded from using raw eggs many years ago because of salmonella in eggs. Since then I have been reluctant to go back to using raw eggs. Do you have any suggestions on how I can make something similar without the egg?

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