Eosinophilic Esophagitis Friendly Strawberry Coconut Mousse
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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
- 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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