Articles & Recipes

Strawberry Coconut Mousse

August 4, 2017

This pretty-in-pink dessert is sweet with ripe strawberries and enriched with both coconut milk and coconut oil. With its juicy fruit, luxurious texture and delicate hue, it will please any dessert lover.

Ingredients Makes 6 servings

1⁄4 cup potato starch 60 mL
1⁄8 tsp fine sea salt 0.5 mL
1 cup unsweetened apple juice 250 mL
1⁄3 cup coconut nectar or agave nectar 75 mL
21⁄2 cups chopped strawberries 625 mL
11⁄3 cups well-stirred coconut milk (full-fat) 325 mL
1⁄4 cup melted virgin coconut oil 60 mL

Instructions

Prep
  • Food processor or blender
  • Six 6-oz (175 mL) ramekins or dessert glasses
  1. In a medium saucepan, whisk together potato starch, salt, apple juice and coconut nectar. Bring to a simmer over medium heat, whisking often. Reduce heat and simmer, whisking constantly, for 30 seconds or until thickened (mixture will be very thick). Remove from heat and let cool for 10 minutes.
  2. In food processor, combine apple juice mixture, strawberries, coconut milk and coconut oil; purée until creamy and smooth.
  3. Divide mousse equally among ramekins. Cover and refrigerate for at least 4 hours, until chilled.
Blueberries, peaches or apricots can be used in place of the strawberries.
Store the mousse, loosely covered with plastic wrap, in the refrigerator for up to 2 days.

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