Vegan Strawberry Cream Mousse
Prep time
Cook time
Total time
A creamy, sweet coconut mousse whipped with strawberries and topped with a sweetened strawberries.
Serves: 6 servings
  • 1 14oz can Coconut Cream Coconut Milk (just the meat of the coconut, not the juice)
  • 2 cups strawberries, sliced in half or quarters
  • ¼ water
  • ¼ tsp. vanilla extract
  • 1 tsp. stevia, divided (to taste)
  • **For Topping**
  • 2 cups strawberries, diced small
  • ½ tsp stevia (optional)
  1. Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.
  2. In a sauce pan add strawberries, ½ tsp. stevia and water, over medium heat, mix until thicken, about 5 - 7 minutes. Pour strawberries and juice into a bowl and let it cool to room temperature.
  3. Meanwhile; in a large mixing bowl, scoop out just the cream of the coconut milk; do not use the juice and beat until light and fluffy. Add the vanilla extract, ½ tsp. stevia (to taste)and the cooled strawberries. Beat until well incorporated. The mixture will liquefy.
  4. Using a measuring cup, scoop out ½ cup serving and divide evenly into 6 cups or bowls. Refrigerate until it slightly harden.
  5. Meanwhile, prepare the topping by adding 2 cups strawberries and ½ tsp. stevia in a bowl, mix until combined. Refrigerate until ready to use. The longer the strawberries marinate with the sugar the sweeter and juicer the strawberries will be.
  6. When ready to serve evenly divide the marinated strawberries over the top..
Calories: 148.2, Fat: 11.3, Cholesterol: 0, Sodium: 18, Potassium: 176, Carbs: 10.2, Fiber: 2.4, Sugar: 7, Protein: 2
Nutrition Information
Serving size: ½ cup of mousse plus strawberry topping
Recipe by PB + P Design at