{Vegan Strawberry Mousse}
  • 1 can (400ml) full-fat coconut milk
  • 6-8 ripe strawberries
  • 1 tablespoon agave syrup (optional)
  1. Place the can of coconut milk in the fridge for at least 4 hours.
  2. Remove the can from the fridge and spoon the cream of coconut that gathers on top. The white clear liquid can be used in other recipes or simply enjoyed as a summer drink. The white, thick cream is what we need for this particular recipe.
  3. Puree the strawberries in a blender.
  4. Mix the strawberries with the coconut cream and add agave syrup if desired.
  5. Spoon into serving glasses and refrigerate for 1 hour.
  6. Top with fresh strawberries and whipped coconut cream if you prefer.
Replace the agave syrup with 1 ripe banana and feel free to use fresh raspeberries or blueberries as well.
Recipe by Pastry Workshop at https://pastry-workshop.com/vegan-strawberry-mousse-mousse-de-capsune/