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Paleo Strawberry Mousse

Ingredients

  • 1 can full fat coconut milk, chilled
  • 10-12 large strawberries (enough to make between 1½–2 cups strawberry puree)
  • 2-3 Tbsp. honey (to taste) 
  • 1 Tbsp. gelatin

Instructions

  • Chill the can of coconut milk in the refrigerator before beginning. This will help separate the layer of coconut cream from the liquid layer below.
  • Scoop out only the solid coconut cream layer from the top of the can, and place into a chilled mixer bowl. (Keep the bowl of coconut cream cold in the fridge while working on the following steps.)
  • Pour the remaining liquid from the can into a saucepan with the gelatin, and stir them together while heating over low to medium heat until the gelatin has dissolved. Remove from heat.
  • Add the honey to the warm gelatin mixture and stir until it is well incorporated.
  • Clean and cut the strawberries into small pieces and add them to a blender along with the warm gelatin mixture. Blend until smooth. The chilled strawberries should help cool the gelatin mixture, but if it is still warm, allow it to cool.
  • Whip the coconut cream into a whipped cream using a chilled beater.
  • Fold the strawberry mixture into the coconut whipped cream, and immediately pour the mixture into serving dishes.
  • Chill for at least an hour before serving.