Strawberry Mousse (Vegan and Gluten Free)

Melissa King Desserts, Recipes

Hooray for Strawberry Mousse!  Especially when it’s made healthier.  I am so glad that spring is here.  That means the price of berries becomes more affordable.  So I have been making all kinds of treats with strawberries.

My most recent strawberry recipe, my strawberry truffles, quickly became one of my most pinned recipes.  I am hoping you will enjoy this healthy mousse recipe as well.

Strawberry Mousse - My Whole Food Life

The coconut and strawberry flavors go so well together.  I also have a yummy strawberry ice cream and a grain free strawberry tart.

It only takes 3 ingredients to make this delicious strawberry mousse that is perfect for spring!  This mouse is not only easy to make, it’s also vegan, gluten free and paleo.  Enjoy!

Here is a short video on how I make the coconut cream. Super easy! For more videos, you can subscribe to my You Tube Channel.

Strawberry Mousse

Strawberry Mousse

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Prep Time 10 min Serves 4 servings     adjust servings

Only 3 ingredients to make this delicious dessert!

Ingredients

Instructions

  1. Place the can of coconut milk unopened in the fridge overnight.
  2. In a small blender or food processor , combine the strawberries and maple syrup.
  3. Open the can of coconut milk and scoop out the solid part. Put it into a mixing bowl.
  4. There will be some water left in the can. Don't throw it away. Freeze it in ice cube trays to add flavor to smoothies.
  5. Using a whipping attachment, whip the solid coconut into a cream. I did this in my Kitchen Aid mixer. This should take a couple minutes.
  6. Gently fold in the strawberry mixture.
  7. Spoon the mousse into bowls and store in the fridge to set. About 2 hours.

by

Recipe Notes

If you use frozen fruit, please let it thaw completely before using in this recipe. You may also need to strain out some of the liquid. Enjoy!

Strawberry Mousse - My Whole Food Life P

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36 thoughts to “Strawberry Mousse (Vegan and Gluten Free)”

  1. Melissa--looks great! My husband bought cans of coconut cream (about 5 oz) cans. So, to whip those I'd still need to refrigerate overnight to get them cold enough to make it work, correct?
    Reply
    2. Yes, it has to be very cold! I don't know why it says full fat,tho....I never use full fat & have been doing this forever.
      Reply
    3. I just made this tonight and used Trader Joe's canned coconut cream (it was already in my fridge) and it worked perfect! So good, I licked the bowl of my mixer clean! :)
      Reply
  2. Holy cow, this is good!!!! Super light and refreshing, I'll be making it a lot this summer. Can't wait to try it with other berries. YUM!
    Reply
  3. I am so thankful that I have found your site. My son has multiple congenital abnormalities and severe food allergies. Your site is AWESOME. I think he can eat almost every recipe with very few modifications. He is allergic to milk, eggs, peanuts, tree nuts and all shell fish. I cannot wait to start whipping some of these up.
    Reply
    1. I am glad you found me too! If you ever see a recipe of mine that has ingredients he is allergic to, just ask me how to sub those out. I would be happy to help. :)
      Reply
  9. Just curious about food in cans and what you think about that. Perhaps you've addressed this elsewhere already...
    Reply
    1. I don't normally eat anything in cans. The coconut milk is the only thing I get out of a can. Native Forest coconut milk is BPA free, but the quality is awful. So I use Thai Organic. No carrageenan, but it is in a can.
      Reply
  10. Just tried making this mousse but the coconut en strawberries didn't want to incorporate very well. It's more blended strawberries with small white coconut cream pieces. I just put it in the fridge so hopefully it will taste fine in a few hours. But unfortunately my 'mousse' doesn't look so rich and decadent as the picture above. Scooped the cream out and mixed it though so don't know what went wrong.
    Reply
    1. I'm sorry that happened. :( Sometimes I get a bad can of coconut milk and it doesn't want to whip up. Maybe that happened?
      Reply
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  13. I love your pumpkin mousse -- made it for my son's birthday a couple of months ago. I used coconut cream and doubled the other ingredients; it was perfect. Everyone (adults and kids) devoured it. :) I'm going to try this one for my daughter's birthday this weekend, but with blueberries (we've got a white/blue winter theme going). I'm sure it'll be great as well!
    Reply
  14. Thanks for this great idea! It turned out well, but was a little bland. Do you think with more strawberries it would still gel? Perhaps a little lemon juice would work or would that make it separate? I haven't worked with coconut solids before so I'm a little lost. Thanks.
    Reply
    1. Sorry it was a little bland for you. :( Do you think the strawberries may not have been sweet enough? I try to use super sweet berries for mousse like this. You could also try adding a few extra berries. A few more strawberries should not mess up the mousse too much.
      Reply
      1. Thanks Melissa. The strawberries were pretty sweet, but everyone's taste is different. I'll make it again and add more strawberries. Also I'll add fresh strawberries on top as garnish.
        Reply
  15. I didnt understand the quantity of the maple syrup. The recipe says 2 T maple syrup. Is this 2 tablespoons / 2 teaspoons or something else? Thank you
    Reply
  16. Hey, so I put the coconut milk in the fridge. I took it out carefully, and opened it up....It didn't get hard. (Haha), anyway, I put it in bowl with a lid, and put it back in the fridge. I'm hoping that I can still use it for this, and I didn't @$%! It up too bad.
    Reply
    1. Every once and a while you get a dud can that will not separate. Sorry that happened to you. :( You can try sticking it in the freezer to see if that helps.
      Reply
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