Vegan Strawberry Mousse
Fresh strawberries get cooked down into a silky, vibrant purée that forms the heart of this dreamy dessert, giving every spoonful an intensely fruity flavor that tastes anything but light on indulgence. The real magic here is in the layers of lift — whipped coconut cream adds richness and body, while aquafaba beaten to stiff, glossy peaks brings that classic mousse airiness without a single egg in sight. Agar-agar stands in for gelatin to gently set the strawberry base, making this entirely plant-based from top to bottom with no compromises on texture. It does take a little patience — chilling the coconut milk overnight and allowing the purée to cool before folding everything together are steps worth respecting — but none of it is technically difficult, and the payoff is a mousse that looks genuinely stunning in individual glasses. A squeeze of lemon juice and maple syrup keep the sweetness balanced and bright rather than cloying. This recipe makes four servings, so it's perfectly sized for a dinner party finish or a weekend treat you can portion out and look forward to all week. Top with a few sliced strawberries before serving and it's almost too pretty to eat — almost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the strawberry base
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrup, divided
- 1 tsp agar-agar powder
- 2 tbsp cold water
- 1 tsp fresh lemon juice
For the whipped coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ½ tsp vanilla extract
For the whipped aquafaba
- ¾ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ tsp cream of tartar
For serving
- fresh strawberries, sliced (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!