Description
Indulge in this Easy Dairy Free Blueberry Mousse: a light, creamy vegan dessert. Whipped coconut cream meets a vibrant, homemade blueberry compote for a refreshing treat.
Ingredients
Scale
- 1 (13.5 ounce) can full-fat coconut cream, chilled overnight
- 1.5 cups fresh or frozen blueberries
- 1/4 cup maple syrup, plus more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla powder
- 1/8 teaspoon sea salt
Instructions
- Step 1: Place the can of coconut cream in the refrigerator to chill overnight. The next day, scoop out the thick, solid cream from the top of the can, leaving the watery liquid behind (you can save this for smoothies).
- Step 2: In a small saucepan, combine the blueberries, 2 tablespoons of the maple syrup, and the lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and soften into a thick compote. Remove from heat and let cool completely.
- Step 3: In a large mixing bowl, using an electric mixer, whip the chilled coconut cream, remaining 2 tablespoons of maple syrup, alcohol-free vanilla extract, and sea salt on high speed until light, fluffy, and soft peaks form (this usually takes 3-5 minutes).
- Step 4: Gently fold the cooled blueberry compote into the whipped coconut cream. You can fold completely for a uniform color or lightly fold for a beautiful marbled effect. Taste and add more maple syrup if desired.
- Step 5: Divide the mousse into individual serving dishes or glasses. Cover them loosely and refrigerate for at least 2-3 hours, or until thoroughly chilled and set.
- Step 6: Serve cold, optionally garnished with fresh blueberries or a sprig of mint.
Notes
- Keep your delicious mousse covered in the refrigerator for up to 3 days; it tastes wonderful thoroughly chilled.
- Since this is a cold dessert, if your mousse softens too much, simply pop it back into the fridge for an hour to firm up again before serving.
- Elevate your dessert by serving individual portions with a delicate sprinkle of toasted slivered almonds or a tiny dollop of extra coconut cream on top.
- For that perfectly light and airy mousse, make sure your blueberry compote is completely cool before gently folding it into the whipped coconut cream, preventing any unwanted melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx 120g)
- Calories: 190
- Sodium: 8mg
- Fat: 11g
- Saturated Fat: 9.5g
- Trans Fat: 0g
- Protein: 19g