Strawberry Mousse Recipe Easy No Milk Dessert

If you’re craving a light, creamy dessert that’s bursting with fresh strawberry flavor and oh-so-easy to make, this Strawberry Mousse Recipe is for you. The best part? It’s totally milk-free! Whether you’re dairy-free or just looking for a refreshing treat, this mousse is a perfect choice. Imagine fluffy clouds of strawberry goodness melting in your mouth—it’s as delightful as it sounds!

This recipe uses just a handful of ingredients and requires no fancy equipment, so you can whip it up in no time. It’s an ideal dessert for a romantic dinner, a fun family treat, or even a quick snack to satisfy your sweet tooth. Let’s dive into the story behind this irresistible dessert and why it deserves a spot on your table.

The Story Behind Strawberry Mousse

Strawberry mousse has a rich history that ties back to the classic French mousse, which translates to “foam” in English. Traditionally, mousses were savory and often included meat or fish. However, by the 18th century, sweet mousses became popular, incorporating fruits like strawberries, raspberries, and citrus.

I first discovered strawberry mousse during a summer trip to Provence. The vibrant strawberry fields stretched as far as the eye could see, and the local cafes served this airy dessert with a side of charm. I was hooked at first bite. The simplicity of the ingredients combined with the bold, fruity flavor made it unforgettable.

Over the years, I’ve adapted the recipe to make it dairy-free while keeping the essence of its light and creamy texture intact. This version is perfect for strawberry season, but with frozen strawberries, you can enjoy it all year round. Plus, it’s naturally gluten-free, making it a crowd-pleaser for gatherings and potlucks.

Ingredients for This Strawberry Mousse Recipe

Let’s talk about the stars of this recipe and how to make the most of them:

• Strawberries: Fresh, ripe strawberries are ideal for this recipe. Look for berries that are bright red, firm, and fragrant. If strawberries aren’t in season, frozen ones work just as well—just thaw them before blending.
• Sugar: You’ll need a bit of sugar to enhance the natural sweetness of the strawberries. Feel free to adjust the amount based on your taste or substitute it with honey or a sugar alternative for a lower-calorie option.
• Gelatin: This helps the mousse set and gives it that signature airy texture. If you’re vegetarian or vegan, you can use agar-agar as a substitute.
• Heavy Whipping Cream Substitute: To keep this dessert milk-free, I use coconut cream. It’s rich, creamy, and pairs beautifully with the strawberries. Make sure to chill the can overnight for the best results.
• Vanilla Extract: A splash of vanilla enhances the overall flavor and adds a lovely aroma.

These simple ingredients come together to create magic. Don’t skimp on quality—each one plays a key role in the final flavor and texture.

Equipment You’ll Need

You don’t need a professional kitchen to make this strawberry mousse, but a few tools will make the process easier:

• Blender or Food Processor: To puree the strawberries into a smooth, luscious base.
• Mixing Bowls: You’ll need a couple of bowls for whipping the coconut cream and mixing the mousse.
• Hand Mixer or Stand Mixer: Whipping the coconut cream to stiff peaks is much easier with an electric mixer.
• Fine Mesh Strainer: To remove seeds from the strawberry puree for a silky-smooth texture.
• Serving Glasses or Bowls: Choose elegant glasses or ramekins for a beautiful presentation.

If you don’t have a blender, mashing the strawberries with a fork works in a pinch (though the texture won’t be as smooth). For budget-friendly options, you can find hand mixers and mesh strainers at most discount stores.

How to Make Strawberry Mousse

1. Prepare the Strawberries: Wash and hull 2 cups (300g) of fresh strawberries. Blend them in a blender or food processor until smooth. Strain the puree through a fine mesh strainer to remove seeds.
2. Add Sugar: Transfer the puree to a small saucepan, add 1/4 cup (50g) of sugar, and heat gently over medium heat. Stir until the sugar dissolves. Remove from heat and let cool.
3. Dissolve Gelatin: In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes, then heat in the microwave for 10 seconds until dissolved. Stir the gelatin into the cooled strawberry mixture.
4. Whip the Coconut Cream: Scoop the chilled coconut cream (from a 13.5-ounce can) into a mixing bowl. Using a hand mixer, whip it on high speed until stiff peaks form.
5. Combine: Gently fold the strawberry mixture into the whipped coconut cream. Be sure to fold, not stir, to keep the mousse light and airy.
6. Chill: Divide the mousse into serving glasses and refrigerate for at least 2 hours to set.

And that’s it! Your strawberry mousse is ready to impress.

Cooking Tips & Techniques

• For a more vibrant color, add a drop of natural red food coloring to the strawberry puree.
• If your coconut cream isn’t whipping well, it might not be cold enough. Pop it in the freezer for 10-15 minutes and try again.
• Don’t overheat the gelatin—it can lose its setting power if it gets too hot.
• Fold the mixture gently to maintain the mousse’s fluffy texture.
• Adjust the sweetness to suit your taste by adding sugar a little at a time.

Variations and Adaptations

This recipe is versatile, and you can easily tweak it to suit your preferences:

• Vegan Version: Use agar-agar instead of gelatin and ensure your sugar is vegan-friendly.
• Chocolate Twist: Add a layer of melted dark chocolate at the bottom of the serving glasses before adding the mousse.
• Berry Mix: Swap half the strawberries for raspberries or blueberries for a mixed berry mousse.
• Low-Calorie Option: Use a sugar substitute like stevia or monk fruit sweetener.

I once added a sprinkle of crushed pistachios on top for a nutty crunch. It was a hit!

Serving and Storage Suggestions

This mousse is best served chilled. Garnish it with fresh strawberry slices, a dollop of whipped coconut cream, or a sprig of mint for a pop of color.

If you have leftovers (which is rare in my house!), cover them tightly and store them in the refrigerator for up to 2 days. This recipe doesn’t freeze well due to the whipped texture, so enjoy it fresh.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving:

• Calories: 180
• Fat: 12g
• Carbs: 15g
• Protein: 2g

Strawberries are packed with vitamin C and antioxidants, making this dessert as nutritious as it is delicious. Plus, using coconut cream instead of dairy makes it a great option for those with lactose intolerance.

Final Thoughts

This Strawberry Mousse Recipe is more than just a dessert—it’s a little moment of joy in every spoonful. It’s easy, dairy-free, and perfect for any occasion. I love how customizable it is, and I’m sure you’ll find your own favorite twist.

Give it a try, and let me know how it turns out! Share your creations in the comments or tag me on social media. I’d love to see your mousse masterpieces. Happy cooking!

FAQs

Can I make this recipe vegan?

Yes! Use agar-agar instead of gelatin, and make sure your sugar is vegan-friendly.

Can I use frozen strawberries?

Absolutely! Just thaw them first and proceed as you would with fresh strawberries.

What can I use instead of coconut cream?

If you’re not dairy-free, heavy whipping cream works perfectly. For a non-dairy alternative, try almond cream or cashew cream.

How long does this mousse last in the fridge?

It’s best enjoyed within 2 days. Keep it covered to maintain freshness.

Can I double the recipe?

Yes! This recipe scales up easily. Just double all the ingredients, and you’re good to go.

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