Description
A light, creamy dessert that’s bursting with fresh strawberry flavor and completely milk-free! This fluffy mousse uses coconut cream and melts in your mouth like clouds of strawberry goodness.
Ingredients
Scale
- 2 cups (300g) fresh strawberries, hulled
- 1/4 cup (50g) granulated sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 (13.5-ounce) can coconut cream, chilled overnight
- 1 teaspoon vanilla extract
Instructions
- Wash and hull strawberries. Blend in a blender or food processor until smooth. Strain puree through fine mesh strainer to remove seeds.
- Transfer puree to small saucepan, add sugar, and heat gently over medium heat. Stir until sugar dissolves completely. Remove from heat and let cool.
- In small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes, then microwave for 10 seconds until dissolved. Stir gelatin into cooled strawberry mixture.
- Scoop chilled coconut cream into mixing bowl. Using hand mixer, whip on high speed until stiff peaks form.
- Gently fold strawberry mixture and vanilla extract into whipped coconut cream. Fold carefully to maintain light, airy texture.
- Divide mousse into serving glasses and refrigerate for at least 2 hours to set before serving.
Notes
Coconut cream must be well-chilled for proper whipping. If it won’t whip, place in freezer for 10-15 minutes. Don’t overheat gelatin as it can lose setting power. For vegan version, substitute agar-agar for gelatin. Frozen strawberries work but must be thawed first.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry, mousse, dairy-free, milk-free, dessert, light, creamy, coconut cream