This light, airy strawberry mousse is packed with fresh strawberry flavor yet made from whole-food ingredients. With just four main components and about 10 minutes of hands-on time, it’s an easy, nourishing dessert that’s vegan, paleo, gluten-free, and free of refined sugar.
Is this strawberry mousse healthy?
This strawberry mousse is a wholesome dessert choice when you want something made from nourishing, minimally processed ingredients and naturally sweetened. Below are benefits of the ingredients and a few useful tips.
Freeze-dried strawberries: These concentrate strawberry flavor and are rich in vitamin C, fiber, and antioxidants. Because they’re dry and powdery when blended, freeze-dried strawberries are recommended for this recipe rather than fresh berries.
Coconut milk / cream: Use full-fat coconut milk for the creamiest texture. The cream provides healthy fats that can help with satiety and contains minerals such as magnesium, copper, iron, manganese, potassium, zinc, and phosphorus. Chill the cans first so the cream separates from the liquid.
Maple syrup, honey, or monk fruit: Maple syrup adds natural sweetness and trace minerals; honey is another natural option with antioxidants. Monk fruit is a sugar-free alternative if you prefer to avoid added sugars.
Cashew butter (optional): A tablespoon of cashew butter adds a subtle nutty richness and extra creaminess. If you want a pure strawberry flavor, leave it out.
FAQ
What is the texture like? The mousse is light and fluffy when freshly mixed. Chilling in the refrigerator will firm it slightly while keeping it creamy. If it becomes too firm after chilling, leave it at room temperature for a short time to soften before serving.
Can I use low-fat coconut milk? Full-fat coconut milk yields the best, creamiest texture. Low-fat versions may not whip up the same and could require longer setting time in the fridge.
How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for a few days.
Serving suggestions: Top the mousse with coconut whipped cream, fresh berries, chopped cashews or shredded coconut, or a sprinkle of granola for texture.
Can I use fresh strawberries? This recipe was developed for freeze-dried strawberries, which provide powdered flavor without extra moisture. Fresh berries have high water content and may change the texture; freeze-dried is recommended for consistent results.
Can I freeze the mousse? Freezing is not recommended because the coconut cream’s texture can change after thawing.
How to make healthy strawberry mousse
- Add the freeze-dried strawberries to a blender and process until they become a fine powder.
- In a large bowl, scoop the solidified coconut cream from chilled cans and whisk or beat until smooth and fluffy.
- Add the strawberry powder, vanilla, and your chosen sweetener. Beat for a minute or two until fully combined.
- If using cashew butter, beat it in now and taste to adjust sweetness or flavor.
- Divide the mousse into two or three small jars or bowls and chill in the refrigerator until slightly firm. Serve chilled or let sit briefly at room temperature to soften before eating.
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Healthy Strawberry Mousse (vegan, paleo)
Ingredients
- 1 1/2 bags freeze dried strawberries (about 1.2 oz)
- 2 cans full-fat coconut milk *use the cream only
- 3 tbsp maple syrup
- 1 tbsp cashew butter *optional for extra creaminess and a nutty note
- 1 tsp vanilla extract
- pinch sea salt
Instructions
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Place the cans of coconut milk in the refrigerator for at least 2 hours or overnight so the cream separates.
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Blend the freeze-dried strawberries until they form a fine powder.
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Open the chilled coconut milk cans and scoop the solidified cream into a large bowl, leaving the liquid behind.
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Beat the coconut cream with a hand mixer until smooth and fluffy, about one to two minutes.
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Add the strawberry powder, maple syrup, vanilla, and a pinch of sea salt. Beat until fully incorporated and smooth.
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Taste and adjust sweetness if needed. If using cashew butter, add it now and beat until combined.
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Spoon the mousse into 3–4 small jars or serving dishes.
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Chill in the refrigerator until slightly firm. If chilled for storage, let sit at room temperature briefly before serving for a softer texture.