Description
This light and creamy vegan lemon mousse is made with chilled coconut milk, fresh lemon juice, and maple syrup. A refreshing no-bake dessert!
Ingredients
1 can full-fat coconut milk or coconut cream (chilled, solid part only)
¼ cup fresh lemon juice
1 tablespoon lemon zest
3 tablespoons maple syrup or agave syrup
1½ tablespoons cornstarch or arrowroot starch
½ teaspoon vanilla extract
Pinch of salt
Optional: ⅛ teaspoon turmeric (for color)
Instructions
Scoop the solid part of the chilled coconut milk into a medium saucepan.
Whisk in lemon juice, lemon zest, maple syrup, vanilla extract, starch, salt, and turmeric (if using).
Cook over medium heat, stirring constantly, for 5–7 minutes until the mixture thickens.
Remove from heat and let cool slightly.
Divide the mixture into 4 small ramekins or glasses.
Refrigerate for at least 2 hours, until set and chilled.
Optional: Top with coconut whipped cream, fresh berries, or more lemon zest before serving.
Notes
For a protein-rich version, blend silken tofu or soaked cashews with the other ingredients.
Use agar powder (1 tsp dissolved in water) for a firmer mousse texture.
If mousse doesn’t thicken, ensure the cornstarch was fully cooked before chilling.
Store in the fridge for up to 4 days—best served chilled.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: Vegan, American
