Vegan raspberry mousse is a light, creamy dessert made with coconut milk. Coconut milk is heavy and creamy enough to fluff up the raspberry mousse without using gelatin.
Our vegan raspberry mousse is the perfect dessert to serve on a hot summer day.
I recommend mixing it together only just before serving. T
he raspberry puree can sink to the bottom of the dessert if it sits for a few hours, but you can easily mix it back together right before serving.
Before you make this vegan raspberry dessert, make sure you take a look at what coconut milk you will be working with.
Brands like Thai Kitchen have the coconut milk and coconut water separated very well, so you can make this dessert in about an hour.
But if you’re using a brand of coconut milk that isn’t already separated, you’ll have to place the coconut milk in the fridge overnight.
The following day you can spoon the coconut milk off of the top of the can to use for your vegan raspberry dessert.
Vegan Raspberry Mousse Without Gelatin
- 2 cans full fat coconut milk
- 12 ounces raspberries frozen
- 1/4 cup water
- 2/3 cup sugar
- Separate the coconut milk from the coconut water. If you're using brands like Thai Kitchen – they separate very well and you can easily pour the coconut water out of the can. You can use the coconut water for another recipe. We only need the coconut milk. If you're using a brand that isn't easily separated, place the coconut milk in the fridge overnight. Then use a large spoon to gently remove the top portion of creamy coconut milk for your recipe. The coconut water will be on the bottom of the can.
- When you've separated your coconut milk, you can start prepping for your raspberry puree. Place the coconut milk back in the fridge.
- Place frozen raspberries, water, and sugar in a medium saucepan and cook on medium heat until all of the raspberries have melted into the sauce. The sauce will be finished when it starts bubbling (5-7 minutes).
- Remove the sauce from the heat source. Let it cool down to room temperature (1 hour).
- Puree the raspberry sauce in a blender.
- Place a large bowl with a mesh sieve on top of it. Pour the raspberry sauce through the mesh sieve to strain all of the seeds out. You'll have to use a spoon to get all of the sauce through the sieve which will take a few minutes. Push the seeds out of the way to let the sauce drain through.
- When all of the sauce has come through the sieve you are left with raspberry puree. Discard the raspberry seeds.
- Place the chilled coconut milk in a stand mixer and mix on low-medium for 5-7 minutes. The coconut milk will become fluffy and light when it's finished mixing. It should resemble the consistency of pudding.
- Add the raspberry puree to the whipped coconut milk. Use a spatula to gently fold in the raspberry sauce. The mixture will turn a beautiful pink color without any white in it when you are done mixing.
- Serve immediately, or store in the fridge for up to 3 days.