Dairy and Egg Free Strawberry Mousse
Serves: about 2 cups
  • 1 cup canned coconut milk
  • 2 Tbs. grassfed gelatin
  • 1 cup whole strawberries (I used thawed frozen, organic ones)
  • 2 Tbs. creamed coconut or coconut butter, liquified (optional)
  • About 2 Tbs. raw honey, to taste
  • Pinch of salt
  1. In a saucepan, whisk together coconut milk and gelatin. Let sit for 5 minutes. Then turn on the burner and whisk over medium heat until gelatin is dissolved. Let cool.
  2. Puree the strawberries in a food processor or blender. Add the cooled coconut milk mixture, creamed coconut, honey and salt. Blend, then taste and adjust honey, if necessary. Pour into a bowl and refrigerate until set, at least 4 hours.
  3. Before serving, transfer the chilled mixture to a food processor. Puree until creamy and serve. If the mousse is too thick, add more coconut milk, a teaspoon at a time. You can store leftover whipped mousse in the fridge, but for best results re-whip it in in a food processor after letting it sit in the fridge.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/dairy-and-egg-freestrawberry-mousse/