Description
A dreamy vegan mousse made with whipped coconut cream and fresh strawberry purée—light, airy, dairy-free, and perfect for warm-weather desserts.
Ingredients
2 cans (13.5 oz / 400 ml each) full-fat coconut milk, chilled overnight
1 ½ cups (240 g) fresh strawberries, hulled and chopped
3–4 Tbsp granulated sugar or maple syrup (adjust to taste)
1 tsp fresh lemon juice
1 tsp pure vanilla extract
1 ½ tsp unflavored gelatin or agar-agar powder
2 Tbsp cold water (for blooming gelatin/agar)
Optional Garnish: strawberry slices, toasted coconut flakes, mint leaves
Instructions
Whip Coconut Cream: Scoop solid coconut cream into a chilled bowl (save liquid for smoothies). Whip with a hand mixer until fluffy, soft peaks form. Refrigerate.
Make Strawberry Purée: Blend strawberries, sugar, lemon juice, and vanilla until smooth. Strain to remove seeds.
Bloom & Melt Gelatin/Agar: Sprinkle gelatin (or agar) over cold water; let sit 5 min. Warm gently until fully dissolved and clear.
Combine: Whisk warm gelatin mixture into strawberry purée. Cool to room temperature.
Fold: Gently fold strawberry mixture into whipped coconut cream in 2–3 additions, keeping the mousse airy.
Chill: Spoon into 4–6 dessert glasses. Cover and refrigerate at least 2 hours, until set and billowy.
Serve: Top with strawberry slices, toasted coconut, or mint. Serve chilled.
Notes
Swap half the strawberries for raspberries for extra tang.
Stir in 1 Tbsp coconut rum for bolder coconut flavor.
Make a chocolate version: replace 2 Tbsp strawberry purée with cocoa powder and use raspberries.
Use stevia or monk-fruit sweetener for a low-sugar option.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: Vegan / Dairy-Free
