Vegan raspberry mousse with coconut hearts recipe
Whip up a gorgeous Valentine’s Day dessert with this easy three-ingredient vegan raspberry mousse recipe. A creamy coconut and raspberry mousse is topped with raspberry coulis and decorated with frozen coconut hearts, but you could easily leave these off for a delicious vegan pud anytime. This recipe makes more hearts than you need, so use the rest to top hot chocolates, pancakes, or even porridge for a treat.
See method- Serves 2
- 30 mins to prepare and 10 mins to cook, plus chilling and freezing
- 265 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 x 400g tins coconut milk, chilled overnight
- 50g icing sugar
- 100g frozen raspberries
Each serving contains
- Energy
- 1100kJ 265.0kcal
- Fat
- 22g
- Saturates
- 19g
- Salt
- 0.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 15.8gProtein 3.1gFibre 4.8g
Method
- Make the coconut hearts: carefully open 1 tin of coconut milk without shaking it and spoon the solid coconut cream from the top into a bowl. Save the coconut water for mixing into juices or smoothies.
- Whisk the cream for about 30 secs until it starts to thicken. Add 15g of the icing sugar and whisk again for 1-2 mins until thick and fluffy.
- Line a small baking tray with nonstick baking paper and spread the cream in a 1cm thick even layer. Freeze for 2-3 hrs until set, or until ready to serve.
- Meanwhile, put the frozen raspberries and another 15g icing sugar in a small pan over a medium heat. Cook for 8-10 mins until the berries are broken down into a syrupy liquid. Remove from the heat and blitz with a hand blender until smooth. For a completely smooth coulis, push through a fine sieve to remove the seeds. Set aside to cool, then store in the fridge until needed.
- Open the second tin of coconut milk and spoon the solid coconut cream into a bowl. Whisk briefly until starting to thicken, then add the final 20g icing sugar and 2 tbsp of the cooled raspberry coulis. Whisk again for a few mins until thick, fluffy and an even pink colour.
- Divide the mousse between 2 serving glasses, cover with clingfilm and chill in the fridge for at least 2 hrs before serving.
- Just before serving, remove the tray of coconut cream from the freezer. Use a small heart-shaped cookie cutter to stamp out heart shapes, then return to the freezer for 5 mins to firm up. You will only need 2 for this dessert, but the remaining hearts can be layered between pieces of nonstick baking paper in a small freezer-proof container and kept in the freezer for up to 3 days.
- To serve, spoon the remaining raspberry coulis over the top of the mousses and top with a coconut cream heart.
- Tip: Make sure that both tins of coconut milk have been chilled for at least 8 hrs or overnight to allow the thick cream and watery liquid to separate.
- Tip: You can use any berries to make this mousse. We love the vibrant pink colour of raspberries, but try with a mix of frozen summer berries, blueberries or blackberries for a twist. Both fresh and frozen berries can be used, the coulis will just cook slightly quicker with fresh.
- Make ahead: All elements of this easy pud can be made ahead, making it easy to serve on the day. Freeze the stamped out coconut cream hearts for up to 3 days. The raspberry coulis will keep in the fridge for up to 3 days and the whipped mousse in glasses will keep for 2 days, both covered with clingfilm.
- See more Valentine's Day recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date, although the coconut hearts are best eaten within 3 days. For more tips on freezing and defrosting food, read our article Love Your Freezer.
