I baked this Vegan Coconut Mousse for my book club last week. The coconut made it light and tropical, and my friend said it tasted like vacation.
Deliciously Light Vegan Coconut Mousse
This vegan coconut mousse blends creamy coconut milk with aqua faba to create a texture that is both light and fluffy. It comes together in around 15 minutes and needs some time to chill in the fridge before serving, making it a simple and elegant dessert option.
Ingredients
- 1 can (400ml) full-fat coconut milk, refrigerated overnight
- 1/2 cup aqua faba (the liquid from a can of chickpeas)
- 1/4 cup powdered sugar, adjust to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon agar-agar powder (optional for added stability)
- Pinch of salt
- Shredded coconut and fresh fruit for garnish (optional)
Instructions
- Prepare the Coconut Cream: Open the refrigerated coconut milk, and carefully scoop out just the solid cream into a mixing bowl, leaving the liquid behind.
- Whip the Aqua Faba: In another bowl, whip the aqua faba with a hand mixer until it forms stiff peaks, about 5-7 minutes.
- Combine the Ingredients: Gently fold the whipped aqua faba into the coconut cream. Add the powdered sugar, vanilla extract, and a pinch of salt, folding until fully combined and fluffy.
- Thicken (Optional): If using, dissolve agar-agar in a tablespoon of warm water and mix into the mousse for added stability. This step is optional but can help if preparing the mousse in advance.
- Chill: Spoon the mixture into serving dishes and refrigerate for at least 2 hours to set.
- Serve: Garnish with shredded coconut and fresh fruit if desired, and serve chilled.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 14g
- Protein: 1g
- Carbohydrates: 14g
I store the mousse in the fridge for up to three days. The stay light, and I serve chilled.
