Dairy-Free Caramel Mousse
Indulge in the rich, velvety decadence of Dairy-Free Caramel Mousse, a plant-based dessert that’s as luxurious as it is wholesome. Crafted with creamy coconut cream and naturally sweetened with coconut sugar and maple syrup, this mousse delivers indulgent caramel flavor without dairy. The addition of agar-agar powder ensures a perfectly smooth and set texture, while vanilla extract and a touch of salt balance the sweetness beautifully. With just 15 minutes of prep and no baking required, this easy recipe is ideal for those craving a guilt-free treat. Whether served elegantly in dessert glasses or topped with coconut flakes and a drizzle of syrup, it’s the perfect finish to any meal—or an anytime indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 ml Coconut cream
- 100 g Coconut sugar
- 60 ml Maple syrup
- 1 tsp Vanilla extract
- 1 tsp Agar-agar powder
- 2 tbsp Water
- 0.25 tsp Salt
Instructions
Place the can of coconut cream in the fridge overnight to allow the cream to separate from the water. Open the chilled can and scoop out only the thick cream into a mixing bowl.
In a small saucepan, heat the coconut sugar and maple syrup over medium heat until the sugar dissolves and the mixture starts bubbling, about 3-4 minutes. Stir frequently to prevent burning.
Reduce the heat to low and carefully add the coconut cream to the saucepan. Whisk continually as you integrate the cream into the sugar mixture.
Add the vanilla extract and salt into the caramel mixture and continue to stir until everything is well combined.
In a separate small bowl, dissolve the agar-agar powder in 2 tablespoons of water. Stir well until it is smooth.
Add the agar-agar mixture to the saucepan with the caramel and coconut cream. Stir continuously over low heat for another 2-3 minutes until the agar-agar is fully activated and the mixture thickens slightly.
Remove the saucepan from the heat and let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming on the top.
Once cooled, transfer the mixture to a blender or food processor and blend until smooth to ensure the mousse is airy and silky.
Divide the mixture evenly among four dessert glasses or ramekins and refrigerate for at least 2 hours to set.
Serve the dairy-free caramel mousse chilled, optionally garnished with a sprinkle of coconut flakes or a drizzle of additional maple syrup if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 359.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
