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I want to empower your health with the steps that freed my life of chronic pain and medications.

Reader Interactions


  1. This looks sooo good! Made lemon (and orange) curd yesterday, and set my coconut milk and gelatin earlier today. Do you know if the recipe will hold up in the fridge and still be fluffy and fresh the next day?

  2. Spent the past few days making this (in stages)! My daughter has now requested to have it in her lunch every day! I just have a question about the texture. Mine came out like pudding (I’m wondering if I ran the food processor for too long?). Yours looks more light & fluffy like I would expect for a mousse.

  3. Lauren, I can’t see the link to the honey-sweetened lemon curd that you refer to in the recipe. I would like to try making this lemon mousse and using it as icing for your Paleo Cardamom Cupcakes. They look so yummy. Can you point me to the right direction please?

  4. Thank you for the lovely recipe! Do you know if there is a way to make the lemon curd without egg whites? Egg yolks are fine but we are allergic to the whites. Thanks!

  5. Hi – also curious about the egg-free curd and would like that recipe — at the age of 52, just found out alot about my food allergies I never knew about, and that now includes eggs and all dairy! Thanks so much!

  6. My gelatin isn’t setting. Do you have any ideas? I have the kosher bovine Great Lakes gelatin that is cold water soluable, so I am not sure why it won’t set. This is a third try for my nephew’s frosting, and I am running out of time. Thanks!

    • I know this is probably not helpful now, but the Great Lakes gelatin that is cold water soluble (green packaging) won’t actually set up. You need the regular gelatin (I think it’s in the orange or red packaging).

  7. WOW this was awesome… I served it as a strawberry parfait for my mom’s birthday…. delicious!!

    The texture came out on the gummy side, though, so next time I will use less gelatin. I’m curious why this recipe calls for 1T gelatin to 1c liquid; my container of Great Lakes grassfed gelatin says that 1T will gel a pint of liquid. I hedged my bets by using a scant tablespoon (I used homemade coconut milk), but it was still too much. OH DARN gotta make it again 😉

  8. I’m a little confused by your recipe.

    Does “if using homemade or light coconut milk OR 1 1/2 tsp. if using full-fat canned” belong next to “1 cup coconut milk” instead of next to “1 Tbs. grassfed gelatin”?

    Also, did you mean OR 1 1/2 CUPS instead of 1 1/2 tsp if using full-fat canned? And because of another comment, is 1 Tbs gelatin the correct amount, or did you mean 1 tsp?

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

Lauren’s Books