Silky and bright, this mousse gets its luxurious body from chilled coconut cream whisked into a tangy lemon curd base, brightened with fresh juice and zest and thickened with a touch of agar-agar and cornstarch until it turns glossy and rich. The real magic happens with the aquafaba, whipped into stiff, glossy peaks that fold into the cooled curd to create that signature light, cloud-like texture without a trace of density. Divided into glasses and chilled until barely set, each spoonful jiggles softly and tastes like sunshine — tart, sweet, and impossibly airy. A few curls of lemon zest on top make it feel special enough for company, though it's easy enough to whip up on a weeknight. This one is a fantastic pick for a dairy free dessert spread, delivering all the citrusy indulgence of a classic mousse with none of the heaviness.
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The night before (or at least 8 hours ahead), place the can of full-fat coconut milk in the refrigerator upright. When ready to use, open the can without shaking it and scoop the thick, solidified coconut cream from the top into a bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream. Return it to the refrigerator until needed.
In a medium saucepan, whisk together the lemon juice, lemon zest, 1/2 cup organic cane sugar, agar-agar powder, cornstarch, and turmeric (if using) until the dry ingredients are dissolved into the juice. Place the pan over medium heat and cook, whisking constantly, until the mixture comes to a full boil and thickens noticeably, about 4–5 minutes.
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