Vegan Raspberry Mousse Without Gelatin
How to make vegan raspberry mousse without using gelatin.
Yield: 3 cups
Materials
- 2 cans full fat coconut milk
- 12 ounces raspberries frozen
- 1/4 cup water
- 2/3 cup sugar
Instructions
- 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.