I love anything creamy. This includes custards, whipped creams, cream sauces, you name it, I love it! Mousse is no exception, especially the chocolate kind. But, sometimes I’m in the mood for a lighter flavor, and this Strawberry Coconut Mousse really fits that bill. The recipe combines fresh ripe strawberries and coconut cream for a winning flavor that’s fresh and crisp. The mouse has a rich creamy texture and doesn’t contain raw eggs, so you can feel completely comfortable giving it to the kids!
Let’s get started. The night before making this recipe, place the can of coconut milk upside down in the refrigerator overnight.
Thoroughly wash the strawberries, remove the tops and roughly chop. You will be pureeing the strawberries using a hand blender, regular blender or food processor. After the strawberries are chopped, transfer them to your blender, processor or bowl.
To the strawberries, add 1/2 cup of powdered sugar and puree. To avoid GMOs, it’s best to use organic powdered sugar.
Open the can of coconut milk and separate the cream and the liquid into separate bowls.
To the cream, add 1 tsp of pure vanilla extract and 2 Tbsp powdered sugar. Use a hand mixer to whip the cream until it form very stiff peaks.
The cream will be thicker than typical whipped cream, but we want to get it to whipped cream consistency. Using the hand mixer, slowly whip in 1 Tbsp of coconut water at a time until the coconut cream is the desired consistency.
Reserve the remaining coconut water.
In a microwave safe bowl, mix 1 Tbsp of unflavored gelatin and 1/4 cup of the reserved coconut water. Let stand for 5 minutes to soften the gelatin. Then, microwave the mixture for 30 seconds to melt the gelatin.
In a mixing bowl, combine the gelatin mixture and strawberry puree. Then, fold in the coconut cream.
Separate into 4 individual serving cups and chill for 1 hour or until set.
Once set, sprinkle with toasted coconut, if desired. Happy cooking!