I love this mousse because it’s elegant, naturally vegan, and surprisingly easy to make. The aquafaba creates that classic mousse lightness without dairy or eggs, while the strawberries bring a bright, fresh sweetness. It’s also make-ahead friendly, which makes it perfect for entertaining. Whether I’m hosting a dinner or just craving something refreshing and guilt-free, this mousse always hits the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) For the Mousse 2 cups Fresh Strawberries or swap for raspberries or blueberries 3 tablespoons Maple Syrup or granulated sugar for refined taste 1 teaspoon Vanilla Extract or seeds from half a vanilla bean 1 cup Coconut Cream use only the cream from refrigerated coconut milk 1 teaspoon Agar Powder essential for setting the mousse 1 cup Aquafaba liquid from canned chickpeas
For Serving 1 cup Fresh Berries for garnish a few Mint Leaves for garnish
Directions
Prepare the Strawberries: I rinse and hull the strawberries, then blend them with the maple syrup and vanilla until smooth.
Heat the Coconut Cream: In a small saucepan, I heat the coconut cream and agar powder over medium heat until it begins to boil. I stir constantly to ensure the agar dissolves fully, then set it aside to cool slightly.
Whip the Aquafaba: I pour the aquafaba into a clean mixing bowl and whip it with a hand mixer or stand mixer for about 5 minutes, until stiff peaks form. This step is magical—the liquid turns into fluffy “whites” just like meringue.
Fold Carefully: I gently fold the strawberry mixture and cooled coconut cream mixture into the whipped aquafaba, being careful not to deflate the air bubbles.
Chill the Mousse: I divide the mousse evenly into ramekins or serving glasses and refrigerate for at least 3 hours, or until fully set.
Serve: Before serving, I top each mousse with fresh berries and a few mint leaves for a beautiful finish.
I sometimes substitute raspberries or blueberries for strawberries when I want a different flavor.
For a citrus twist, I add a teaspoon of lemon or orange zest to the strawberry puree.
To make it extra decadent, I layer the mousse with crushed vegan cookies or a drizzle of melted dark chocolate.
If I’m out of coconut cream, I use cashew cream for a slightly nuttier flavor.
For a refined presentation, I pipe the mousse into dessert glasses and top it with coconut flakes or shaved chocolate.
Storage/Reheating
I keep the mousse covered in the refrigerator for up to 3 days. It stays light and airy if I store it chilled. I don’t recommend freezing it because the texture can separate once thawed. If it sits in the fridge for a while, I give it a gentle stir before serving to refresh the texture.
FAQs
What is aquafaba?
Aquafaba is the liquid from a can of chickpeas. When whipped, it mimics the texture of egg whites and can be used to make mousses, meringues, and more.
Can I use homemade chickpea liquid instead of canned?
Yes, I can—just make sure it’s thick and slightly viscous, similar to egg whites.
Do I need agar powder for this recipe?
Yes, agar helps the mousse set properly. Without it, the texture will be softer and less stable.
Can I use frozen strawberries?
Yes, I can use frozen strawberries—just thaw and drain them before blending to avoid excess liquid.
Why isn’t my aquafaba whipping?
It might be too watery. I sometimes simmer it gently for 5–10 minutes to reduce it slightly, then let it cool before whipping.
Can I make this mousse without coconut cream?
Yes, I can use cashew cream, oat cream, or any thick non-dairy alternative, though the flavor will vary slightly.
How do I know when the mousse is set?
After chilling for a few hours, it should be firm yet airy when touched and hold its shape with a spoon.
Is this dessert very sweet?
It’s lightly sweetened with maple syrup, but I can adjust the amount to my taste. For a more traditional sweetness, I use granulated sugar instead.
Can I make this ahead for guests?
Yes! I usually prepare it the day before serving. It keeps beautifully overnight in the fridge.
Does it taste like chickpeas?
Not at all. Once whipped and combined with strawberries and vanilla, the aquafaba flavor disappears completely.
Conclusion
This strawberry aquafaba mousse is the perfect example of how simple, plant-based ingredients can create something elegant and delicious. I love its creamy, airy texture and the way the bright strawberry flavor shines through. It’s refreshing, light, and satisfying without feeling heavy—an ideal dessert for any occasion. Every spoonful feels indulgent but wholesome, making it a favorite in my kitchen whenever I want a fuss-free yet impressive sweet treat.
This Strawberry Aquafaba Mousse is a light, airy vegan dessert made with whipped aquafaba, strawberries, and coconut cream. It’s smooth, fruity, and elegant—proof that dairy-free and egg-free desserts can be just as luxurious as traditional mousse.
1 tsp vanilla extract (or seeds from half a vanilla bean)
1 cup coconut cream (scoop the thick part from refrigerated coconut milk)
1 tsp agar powder
1 cup aquafaba (liquid from canned chickpeas)
For Serving:
1 cup fresh berries (for garnish)
Fresh mint leaves (for garnish)
Instructions
Rinse and hull the strawberries, then blend them with maple syrup and vanilla until smooth.
In a small saucepan, heat coconut cream and agar powder over medium heat until it starts to boil. Stir constantly until agar is fully dissolved, then let cool slightly.
In a clean mixing bowl, whip aquafaba with a hand or stand mixer for about 5 minutes until stiff peaks form.
Gently fold the strawberry puree and cooled coconut cream mixture into the whipped aquafaba, being careful not to deflate the air.
Divide the mousse evenly into ramekins or serving glasses and refrigerate for at least 3 hours, or until set.
Top with fresh berries and mint leaves before serving.
Notes
Use raspberries, blueberries, or mixed berries for variation.
Add lemon or orange zest for a citrusy twist.
Layer with vegan cookies or drizzle with dark chocolate for extra decadence.
Substitute cashew cream for coconut cream for a nuttier flavor.
Store covered in the refrigerator up to 3 days; do not freeze.
