100ml Coconut Milk

100g strawberries, hulled

½ tsp gelatin powder

1 tbsp cold water

1 tbsp powdered sweetener or more, to taste

1 tsp lemon juice optional



Place the gelatin leaves (or gelatin powder) and cold water in a saucepan and leave it for 5 minutes to soften ("bloom").

While the gelatin is blooming, hull the strawberries and blend until smooth. You can use a high-speed blender or an immersion blender.

Add the powdered sweetener to the pot with the gelatin and heat briefly until both gelatin and sweetener dissolve. Do not boil!!

Add the coconut cream and gelatin/sweetener mix to the pureed strawberries and blend until combined. Add lemon juice if using. Adjust sweetener if necessary.


Fill into dessert dishes and cool in the fridge for at least 5 hours or until firm.

Tip: You can use 1Tbsp Crushed Roasted Cashew/Almond as a base. Place the crushed nut at the bottom of a glass or in a small ramekin and top with Strawberry mousse and place in the fridge to set as instructed above.

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