Strawberry Coconut Cream Mousse

Why You’ll Love This Recipe

I love how this mousse feels indulgent yet remains simple and wholesome. The coconut cream adds rich body without heavy dairy, the strawberries lend natural sweetness and a rosy hue, and the chilled texture is cloud-soft. It’s make-ahead friendly, naturally gluten-free, and perfect for warm evenings when I want a no-bake treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chilled full-fat coconut cream (from two cans of coconut milk)

• Fresh strawberries, hulled and chopped

• Granulated sugar or maple syrup

• Pure vanilla extract

• Fresh lemon juice

• Unflavored gelatin or agar-agar powder (for a plant-based set)

• Cold water (for blooming gelatin/agar)

• Optional garnish: extra strawberry slices, toasted coconut flakes, or mint leaves

directions

1. I scoop the solid coconut cream into a chilled mixing bowl and whip it until fluffy and soft peaks form, then refrigerate it while I prepare the fruit.

2. I blend strawberries with sugar, lemon juice, and vanilla until smooth, then strain the purée to remove seeds for an extra-silky finish.

3. I bloom gelatin (or agar) in cold water for five minutes, then gently heat it just until melted and clear.

4. I whisk the warm gelatin into the strawberry purée, making sure it’s fully incorporated.

5. I fold the strawberry mixture into the whipped coconut cream in three additions, keeping as much air as possible for a light mousse.

6. I spoon the mousse into dessert glasses, cover, and chill for at least 2 hours—or until set and billowy.

7. Just before serving, I top each portion with fresh strawberries and a sprinkle of toasted coconut.

Servings and timing

This recipe fills 4–6 small dessert glasses. I need about 15 minutes of hands-on prep plus at least 2 hours of chilling, so dessert is ready in roughly 2 hours 15 minutes.

Variations

• I replace half the strawberries with raspberries for a tangier twist.

• For extra coconut flavor, I stir in a tablespoon of coconut rum before folding the cream.

• A chocolate version works beautifully: I swap in 2 tablespoons of cocoa powder and use raspberries in place of strawberries.

• To lower sugar, I sweeten with stevia or monk-fruit sweetener and add more vanilla.

storage/reheating

I keep the mousse covered in the refrigerator up to 3 days. It stays light and fluffy; no reheating is needed—just serve straight from the fridge. Freezing isn’t recommended because it alters the airy texture.

FAQs

 How do I get thick coconut cream?

I chill cans of full-fat coconut milk overnight, then scoop only the solid cream that rises to the top.

 Can I use frozen strawberries?

Yes—I thaw and drain them first, then proceed as with fresh berries to avoid excess water.

 What if I don’t have gelatin?

I use agar-agar powder as a 1:1 substitute; it’s plant-based and sets at room temperature.

 Can I make this completely sugar-free?

I sweeten with a powdered zero-calorie sweetener and adjust to taste—the mousse still whips and sets nicely.

 My mousse separated—what happened?

The strawberry purée must be cool before folding into the whipped coconut cream. Warm purée can melt the cream and deflate the mixture.

Conclusion

This Strawberry Coconut Cream Mousse is my go-to when I crave something fresh, creamy, and effortlessly elegant. With minimal ingredients, no oven time, and a dreamy texture, it’s a dessert I can count on for make-ahead ease and crowd-pleasing flavor. Enjoy every spoonful!