Strawberry Mousse

Why You’ll Love This Recipe

I love how refreshing and creamy this mousse is without using any dairy. It’s made with coconut milk, sweet strawberries, and a touch of vanilla — all whipped into a cloud-like texture that melts in my mouth. Since it’s no-bake and comes together in minutes, I can whip it up on a hot day or anytime I’m short on time. Plus, it’s gluten-free, vegan, and low in sugar — perfect for when I want a dessert that’s as nourishing as it is delicious.

ingredients

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

• 1 cup full-fat coconut milk (chilled overnight)

• 1 1/2 cups fresh strawberries, hulled

• 1/4 cup powdered erythritol or powdered sugar

• 1/2 teaspoon pure vanilla extract

• Pinch of salt

• Optional: 1 tablespoon lemon juice or 1/2 teaspoon lemon zest

directions

1. I scoop only the thick, creamy part of the chilled coconut milk into a mixing bowl, leaving the watery liquid behind.

2. I purée the hulled strawberries in a blender or food processor until smooth.

3. I add the strawberry purée, powdered sweetener, vanilla, salt, and optional lemon juice or zest to the bowl with the coconut cream.

4. Using a hand mixer or stand mixer, I beat everything together on high speed for 1–2 minutes until the mixture is light, fluffy, and well combined.

5. I taste the mousse and adjust the sweetness if needed.

6. I spoon the mousse into serving glasses or bowls and refrigerate it for at least 1 hour to set.

7. Before serving, I like to garnish with sliced strawberries, mint leaves, or a dollop of coconut whipped cream for an extra-special finish.

Servings and timing

This mousse makes 4 servings. It takes about 10 minutes to prepare and at least 1 hour to chill in the refrigerator — so I usually plan for 1 hour and 10 minutes total before it’s ready to enjoy.

Variations

Sometimes I swap the strawberries for raspberries or a mix of berries for a different twist. I’ve also folded in a few tablespoons of melted dairy-free chocolate to make a chocolate-strawberry version. For extra texture, I sometimes layer the mousse with crushed nuts or grain-free granola before chilling.

storage/reheating

I store the mousse in an airtight container or covered jars in the fridge for up to 3 days. I never reheat it — it’s best served cold straight from the fridge. If it separates slightly, I just stir or whisk it before serving to restore its creamy texture.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries — I just thaw and drain them first so the mousse doesn’t get too watery.

Do I need a hand mixer?

A hand or stand mixer gives the mousse its fluffy texture, but if I don’t have one, I blend everything and chill it longer. It won’t be as airy but still tastes great.

How do I get a firmer mousse?

I use only the thickest part of the coconut cream and chill the mixture well. Adding a little extra lemon juice can also help stabilize the mousse.

Can I make this ahead?

Absolutely. I often make it the night before and store it in the fridge until I’m ready to serve. It actually tastes better after resting.

Is it sweet enough without sugar?

The sweetness depends on the strawberries. I usually taste the mousse before chilling and adjust with more sweetener if needed.

Conclusion

This Strawberry Mousse is a simple, beautiful dessert I come back to every time I want something easy, dairy-free, and delicious. With its vibrant color, fluffy texture, and naturally sweet flavor, it’s perfect for warm days, special occasions, or whenever I want a treat that feels both healthy and indulgent. Once I make it once, it becomes a staple in my summer dessert lineup.