Strawberry Mousse
If you have around 2 hours and 10 minutes to spend in the kitchen, Strawberry Mousse might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $1.16 per serving, you get a dessert that serves 4. One portion of this dish contains about 2g of protein, 20g of fat, and a total of 227 calories. 3834 people have made this recipe and would make it again. A mixture of full fat coconut milk, maple syrup, strawberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by My Whole Food Life. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is good. If you like this recipe, you might also like recipes such as Strawberry Mousse, Strawberry Mousse, and Strawberry Mousse.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 120 minutes
Ingredients:
1 can full fat unsweetened coconut milk
2 T maple syrup
1 cup strawberries (I used fresh, but frozen can work too)
Equipment:
food processor
mixing bowl
blender
Cooking instruction summary:
Place the can of coconut milk unopened in the fridge overnight. In a small blender or food processor, combine the strawberries and maple syrup. Open the can of coconut milk and scoop out the solid part. Put it into a mixing bowl. There will be some water left in the can. Don't throw it away. Freeze it in ice cube trays to add flavor to smoothies.Using a whipping attachment, whip the solid coconut into a cream. I did this in my Kitchen Aid mixer. This should take a couple minutes. Gently fold in the strawberry mixture. Spoon the mousse into bowls and store in the fridge to set. About 2 hours.
Step by step:
1. Place the can of coconut milk unopened in the fridge overnight. In a small blender or food processor, combine the strawberries and maple syrup. Open the can of coconut milk and scoop out the solid part. Put it into a mixing bowl. There will be some water left in the can. Don't throw it away. Freeze it in ice cube trays to add flavor to smoothies.Using a whipping attachment, whip the solid coconut into a cream. I did this in my Kitchen Aid mixer. This should take a couple minutes. Gently fold in the strawberry mixture. Spoon the mousse into bowls and store in the fridge to set. About 2 hours.
Nutrition Information:
covered percent of daily need
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