A light, fluffy strawberry mousse made with coconut milk and fresh berries—dairy-free, vegan, and perfect for a summer dessert.

1 cup full-fat coconut milk (chilled overnight)

1½ cups fresh strawberries, hulled

¼ cup powdered erythritol or powdered sugar

½ teaspoon pure vanilla extract

Pinch of salt

Optional: 1 tablespoon lemon juice or ½ teaspoon lemon zest

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Scoop only the thick, creamy part of the chilled coconut milk into a mixing bowl, leaving the liquid behind.

In a blender or food processor, purée the strawberries until smooth.

Add the strawberry purée, sweetener, vanilla extract, salt, and optional lemon juice or zest to the bowl with coconut cream.

Using a hand or stand mixer, beat the mixture on high speed for 1–2 minutes until light and fluffy.

Taste and adjust sweetness, if desired.

Spoon the mousse into serving glasses or bowls and chill for at least 1 hour before serving.

Optional: Garnish with sliced strawberries, fresh mint, or a dollop of coconut whipped cream.

For best texture, use full-fat coconut milk that’s been well chilled.

Sweetness may vary depending on the ripeness of your strawberries.

Make ahead for parties or meal prep—stores well in the fridge for up to 3 days.

Perfect for layering into parfaits with granola or crushed nuts.