Dairy-Free Strawberry Mousse
Indulge in the luscious, creamy delight of Dairy-Free Strawberry Mousse, a light yet decadent dessert that’s perfect for any occasion. This recipe transforms fresh, juicy strawberries and velvety coconut cream into a heavenly treat that’s completely free of dairy, making it perfect for those with dietary restrictions or anyone seeking a plant-based dessert option. Sweetened naturally with maple syrup and enhanced with a hint of vanilla, this mousse is elevated by the subtle texture provided by agar-agar, a vegan alternative to gelatin. Quick to prepare, with only 15 minutes of prep time and a short chill to set, it’s an easy yet impressive dessert for your next dinner party or a refreshing end to a cozy family meal. Serve garnished with vibrant slices of fresh strawberries for a burst of color and flavor that’s as delightful to the eye as it is to the palate!
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 1 cup Coconut cream (chilled overnight)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Agar-agar powder
- 2 tablespoons Water
- 3 whole Fresh strawberries (for garnish)
Instructions
1. Prepare the coconut cream by chilling a can of full-fat coconut milk overnight in the refrigerator. Scoop out only the solidified cream into a bowl, discarding the liquid or reserving it for another recipe.
2. Wash and hull the strawberries, then purée them in a food processor or blender until smooth. Pass the purée through a fine-mesh sieve to remove the seeds, if desired.
3. In a small saucepan, combine the agar-agar powder and water. Stir well and bring the mixture to a boil over medium heat. Let it simmer for 1-2 minutes while stirring constantly until the powder has completely dissolved.
4. Mix the agar-agar solution into the strawberry purée until fully combined. Let the mixture cool slightly but not completely solidify.
5. In a large bowl, using a hand mixer or a whisk, whip the chilled coconut cream until light and fluffy, about 2-3 minutes.
6. Gradually fold the strawberry purée into the whipped coconut cream. Add the maple syrup and vanilla extract, and gently fold until everything is smooth and well combined.
7. Divide the mixture evenly into serving glasses or bowls. Chill the mousse in the refrigerator for at least 2 hours to set.
8. Before serving, garnish with fresh strawberry slices or additional whipped coconut cream, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 50.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1291 mg | 27% | |
*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.
