Just because you are vegan, does not mean you need to give up desserts like mousse. This Raspberry Coconut Mousse is sure to please. It can be made in a matter of minutes, and it’s rich in texture and taste. If you haven’t guess by now, I just love the combo of raspberry and coconut. If you love this combo as well, you may want to check out my Raspberry Coconut Muffins or my Raspberry Coconut Smoothie. If you don’t want to use raspberries, you can always replace them with strawberries or any other fruit.
This heavenly raspberry coconut mousse is vegan, gluten free and paleo. It only calls for a few simple ingredients. Chocolate chips may be a nice addition as well. I used fresh raspberries, but I am guessing you can use use frozen as well. Just let them thaw and drain before you use them in this recipe.
Raspberry Coconut Mousse
Prep time: 5 mins
Total time: 5 mins
Serves: 4 servings
- In a small blender or food processor, blend the raspberries.
- Open the chilled can of coconut milk and scoop off the white fatty part. Place it in a bowl. (You can save the remaining water for smoothies.)
- Using a whipping attachment on your mixer, whip the coconut milk into a cream. Then slowly add the raspberries and maple syrup. Whip until everything is incorporated.
- Transfer the mousse into serving dishes and place in the fridge until you want to serve. You can also eat it right away if you like.