Heavenly Vegan Strawberry Mousse Recipe

6 Servings in 7-oz. cups | Calories: 79k cal.

Our classic dessert recipe for strawberry mousse has been carefully modernized using all vegan-based ingredients with a touch of agar agar. It is a no-bake and no-gelatin recipe. Best of all it is a light and fluffy dessert that is perfect for summertime or a luxurious treat that you can enjoy by yourself as a special reward. To keep the recipe vegan we replaced the animal-based gelatin with plant-based agar agar. In addition, instead of using traditional whipping cream (which comes from cows), the recipe substitutes coconut milk. For an added flavor kick, we used organic freeze-dried strawberry powder which is optional.

 

One pound of fresh strawberries		2 Tbsp. Strawberry powder to add color
One can of unsweetened coconut milk		1 tsp. Vanilla extract
1/4 Cup of Powdered Sugar		4 Tbsp. Granular Sugar
1 Tbsp. Lemon Juice		1/2 Tbsp. Agar agar

1. Cut the tops off and wash the strawberries
2. Add strawberries to a blender or food processor and mix until smooth
3. Strain the puree through a sieve or mesh to remove seeds and fiber
4. Then, add in 4 tbsp. of granulated sugar, ¼ teaspoon salt, 1 tbsp. lemon juice, and strawberry powder. Combine well.
5. Save ¼ cup of the puree for a garnish.
6. Place the puree in a saucepan and bring to a boil. Add ½ tbsp. of agar agar and stir until the puree thickens.
7. After thickening, let the puree cool to room temperature.
8. The day before, place a can of coconut milk in the refrigerator.
9. The next day remove the can, being careful not to shake it. Transfer the solids to a large mixing bowl, leaving the remaining liquid in the can.
10. Whip the coconut milk together with the powdered sugar and vanilla extract, using a hand mixer, until stiff peaks are achieved.
11. Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
12. Divide the mixture evenly between 6 individual 7oz glasses (or 10 x 4oz cups).
13. Top with the remaining strawberry puree that was saved earlier.
14. Chill the mousse in the fridge for at least 3 hours to 4 hours or preferably, overnight.
15. Prior to serving, for garnish, you can top with more whipped coconut milk and thinly sliced strawberries.

One pound of fresh strawberries	Placed in blender after tops cut off and washed.
Blended strawberries

6 Servings in 7-oz. cups | Calories: 79k cal.

Our classic dessert recipe for strawberry mousse has been carefully modernized using all vegan-based ingredients with a touch of agar agar. It is a no-bake and no-gelatin recipe. Best of all it is a light and fluffy dessert that is perfect for summertime or a luxurious treat that you can enjoy by yourself as a special reward. To keep the recipe vegan we replaced the animal-based gelatin with plant-based agar agar. In addition, instead of using traditional whipping cream (which comes from cows), the recipe substitutes coconut milk. For an added flavor kick, we used organic freeze-dried strawberry powder which is optional.

 

 

• Prepare the strawberry puree - 10 mins
• Heat the puree to dissolve the agar agar - 10 mins
• Whip the coconut cream - 5 mins
• Assemble the ingredients - 10 mins
• Refrigerate - 3 hours
• Total active time - 35 mins - Inactive time - 3 hours

 

 

• 1-lb (450 g) of fresh or frozen strawberries.
• For a more intensive flavor we added 2 tbsp. strawberry powder (optional).
• 1/2 tbsp. agar agar - Agar agar is a vegetable-based substitute for animal-based gelatin.
• 32 ½-Oz. can of coconut milk – this is a vegetable-based substitute for traditional heavy whipping cream.
• 4 tbsp. granulated sugar
• ¼ cup powdered sugar
• 1 tbsp. lemon juice.
• ¼ tsp. salt
• 1 tsp. vanilla extract

One pound of fresh strawberries		2 Tbsp. Strawberry powder to add color
One can of unsweetened coconut milk		1 tsp. Vanilla extract
1/4 Cup of Powdered Sugar		4 Tbsp. Granular Sugar
1 Tbsp. Lemon Juice		1/2 Tbsp. Agar agar

 

 

1. Cut the tops off and wash the strawberries
2. Add strawberries to a blender or food processor and mix until smooth
3. Strain the puree through a sieve or mesh to remove seeds and fiber
4. Then, add in 4 tbsp. of granulated sugar, ¼ teaspoon salt, 1 tbsp. lemon juice, and strawberry powder. Combine well.
5. Save ¼ cup of the puree for a garnish.
6. Place the puree in a saucepan and bring to a boil. Add ½ tbsp. of agar agar and stir until the puree thickens.
7. After thickening, let the puree cool to room temperature.
8. The day before, place a can of coconut milk in the refrigerator.
9. The next day remove the can, being careful not to shake it. Transfer the solids to a large mixing bowl, leaving the remaining liquid in the can.
10. Whip the coconut milk together with the powdered sugar and vanilla extract, using a hand mixer, until stiff peaks are achieved.
11. Then, gently fold the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.
12. Divide the mixture evenly between 6 individual 7oz glasses (or 10 x 4oz cups).
13. Top with the remaining strawberry puree that was saved earlier.
14. Chill the mousse in the fridge for at least 3 hours to 4 hours or preferably, overnight.
15. Prior to serving, for garnish, you can top with more whipped coconut milk and thinly sliced strawberries.

One pound of fresh strawberries	Placed in blender after tops cut off and washed.
Blended strawberries

 

Liquid error (sections/s_article line 79): Could not find asset snippets/author-bio.liquid

About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed