Fresh strawberries get cooked down with maple syrup, then strained into a silky purée that sets up with a touch of agar-agar for that classic mousse structure. Folded into billowy whipped coconut cream and glossy peaks of aquafaba, the mixture turns impossibly light and airy, with a natural pale-pink hue that looks as good as it tastes. It's a make-ahead dessert that chills into perfectly spoonable layers, no eggs or gelatin needed to get that jiggly, cloud-like set. A scattering of fresh sliced strawberries on top adds a bright, juicy finish. This one's a genuinely great option for a dairy free table, delivering all the richness and elegance of a classic mousse without missing a beat.
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Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified cream from the top into the bowl of a stand mixer or a large mixing bowl, leaving the watery liquid behind. Refrigerate the bowl with the coconut cream for 10 minutes while you prepare the strawberry base.
Combine the strawberries and 2 tablespoons of the maple syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices, about 6–8 minutes. Transfer to a blender or food processor and blend until completely smooth, then pass through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much purée as possible. Discard the solids. You should have about 1 cup of purée.
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