AIP Friendly Strawberry Coconut Mousse
Dessert is often the first thing to disappear when you're navigating an elimination-style protocol, but this mousse proves that a truly indulgent treat is still very much on the table. Chilling full-fat coconut milk overnight is the secret move here — it separates into a thick, whippable cream that behaves remarkably like traditional heavy cream once beaten into soft, billowy peaks. Fresh strawberries are blended, strained, and gently warmed with honey and a squeeze of lemon juice to create a silky, jewel-toned base, while a small amount of gelatin gives the finished mousse its elegant, spoonable structure. Every single ingredient — from the vanilla powder to the honey — fits cleanly within the protocol, so there's no label-reading anxiety or ingredient swaps required. The folding step is worth taking your time with; those wide, sweeping strokes keep the mousse light and airy rather than dense. Spoon it into four glasses, let it set in the fridge for a couple of hours, and finish with fresh sliced strawberries for a dessert that looks like it came from a restaurant and tastes even better.
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Learn more →Ingredients
4 servings
For the mousse
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1 lb fresh strawberries, hulled
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla powder
For serving
- fresh strawberries, sliced, for serving (optional)
Instructions
- 1
The night before, place both cans of full-fat coconut milk in the refrigerator upright. When ready to make the mousse, open the cans without shaking and scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. You should have about 1½ to 2 cups of solid cream. Return the bowl to the refrigerator while you prepare the strawberry base.
- 2
Combine the cold water and powdered gelatin in a small bowl and stir briefly. Let the mixture sit for 5 minutes until the gelatin has fully bloomed and the surface looks wrinkled and firm.
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