posted by 
This recipe blog was sponsored by the California Strawberry Commission. As always, all opinions are my own.
Some desserts feel heavy—this Coconut Strawberry Mousse? Light, airy, and effortlessly indulgent. Whipped aquafaba creates a silky, cloud-like texture, while coconut cream adds richness. Naturally sweetened with maple syrup and bursting with real strawberries, this fluffy, dairy-free mousse is proof that plant-based ingredients can be pure magic.
There’s something about a dessert that feels effortless yet indulgent—the kind that impresses without the stress. This mousse does exactly that.
No dairy, no eggs, no refined sugar—just four simple ingredients that work some serious magic. As a nutrition professional, most of my time is spent in the kitchen, creating recipes that balance flavor, texture, and nourishment. This mousse is proof that you don’t need heavy ingredients to achieve that silky, spoon-worthy richness. Whipping aquafaba into soft peaks gives it that signature airy lift, while coconut cream adds just enough body to make it feel indulgent.
It’s the kind of dessert you can make ahead, pull from the fridge at just the right moment, and watch as every bite disappears—no baking, no fuss, just pure deliciousness.
Step-by-Step Instructions for Coconut Strawberry Mousse
- Defrost the strawberries – Place the frozen strawberries in a microwave-safe bowl and heat until softened (Image 1)
- Whip the aquafaba – Using an electric mixer, whisk the aquafaba (the liquid from canned unsalted chickpeas) on high speed for 5-6 minutes until medium-stiff peaks form. The texture should be light and airy. Transfer to a large mixing bowl and set aside. (Images 2-3)
- Prepare the coconut cream – Wipe the mixer clean, then whisk the thick coconut cream (not the liquid) for 3-4 minutes until smooth and fluffy. (Image 4)
- Combine, but don’t mix yet – Gently add the whipped coconut cream to the bowl of aquafaba, but avoid stirring at this stage to keep the air intact. (Image 5)
- Blend the strawberries – Puree the defrosted strawberries with maple syrup in a blender until smooth. (Image 6)
- Fold everything together – Carefully fold the strawberry puree into the whipped aquafaba and coconut cream using a gentle, circular motion. Take your time—this step is key to achieving a light, fluffy mousse. Avoid overmixing, as this can deflate the air. (Images 7-8)
- Chill & set – Divide the mousse into small or medium bowls, then refrigerate for at least 1 hour (for a soft mousse) or ideally 3 hours for the best texture.
Nutrition Highlights
Every spoonful of this creamy, dairy-free mousse is made with simple, wholesome ingredients:
- Antioxidants from the strawberries
- Plant-based protein from aquafaba
- Natural sweetness from maple syrup
Food Safe Storage
This fluffy mousse is best served immediately for the smoothest, airiest texture. Over time, natural separation may occur.
Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. Seeing your creations always makes my day!
Get the Recipe:
Fluffy Coconut Strawberry Mousse (Dairy-Free & Vegan!)
Ingredients
- 1 cup strawberries , frozen, heaping cup, defrosted
- ½ cup aquafaba
- 1 cup coconut cream, thick, use the cream part and not the water
- 2 tbsp maple syrup
Equipment
- Electric hand mixer or stand mixer
Instructions
- Defrost the frozen strawberries in the microwave until softened. Set aside to cool.
- Using an electric mixer, whisk the aquafaba (the liquid from a can of unsalted chickpeas) on high speed for 5–6 minutes until it reaches medium-stiff peaks. The texture should be glossy and hold soft ridges. Transfer to a large mixing bowl and set aside.
- Wipe the mixer clean, then beat the thick coconut cream (ensuring no liquid is added) for 3–4 minutes until smooth and airy. Carefully spoon the whipped coconut cream over the aquafaba, but do not mix.
- In a blender, puree the defrosted strawberries with maple syrup until completely smooth.
- Gently fold the strawberry puree into the whipped aquafaba and coconut cream using slow, sweeping motions. Take your time—this step is crucial for maintaining the light, airy texture. Overmixing will deflate the mousse.
- Divide the mixture into small or medium bowls, cover, and refrigerate for at least 1 hour, ideally 3 hours, to allow the mousse to firm up.
Notes
Prep Tips
- Go easy on the microwave. The strawberries should be soft yet vibrant—overheating will make them watery and lose their shape. If they’re still too frozen, microwave in 10-15 second bursts until just thawed.
- Use thick coconut cream, not coconut milk. The cream is what gives the mousse its light yet luscious texture. Coconut milk will make it too runny, compromising the structure.
- An electric mixer is a must. Whipping aquafaba and coconut cream by hand takes far too long and won’t achieve the same volume or airiness.
- Be patient with the aquafaba. It should reach stiff peaks before folding in other ingredients—this is key to achieving the mousse’s signature soft, airy texture.
- Chill for at least 3 hours. While an hour works in a pinch, a longer chill time allows the mousse to set properly, giving you the best consistency.
- Finish with flair. Just before serving, garnish with fresh strawberries, a sprig of mint, and a sprinkle of coconut shavings for an elegant touch.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
;
