Plant-Based Strawberry Mousse
3-4 Servings | 15 minutes
Introduction
This Plant-Based Strawberry Mousse is what happens when whipped coconut cream meets the concentrated flavor of freeze-dried strawberries and Juice Plus+ Strawberry Complete. The result is light, airy, and intensely strawberry—without a drop of dairy. A spoonful of cashew butter adds richness and depth, while maple syrup keeps the sweetness natural. Serve in small jars for a dinner party dessert that looks far more elaborate than the effort required.
Ingredients
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1 scoop Juice Plus+ Strawberry Complete
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1½ bags freeze-dried strawberries
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2 cans full-fat coconut milk, refrigerated overnight (cream only)
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2 tbsp maple syrup
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1 tbsp cashew butter
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1 tsp vanilla extract
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Pinch of sea salt
Directions
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Place both cans of coconut milk in the fridge for at least 2 hours (overnight is best)—this allows the cream to separate and solidify at the top.
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Add the freeze-dried strawberries and Juice Plus+ Strawberry Complete to a blender and blend together until a fine, even powder forms. Set aside.
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Open the chilled coconut milk cans and scoop only the solidified cream from the top into a large mixing bowl. Reserve the remaining liquid for smoothies.
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Using a hand mixer, beat the coconut cream for 1–2 minutes until smooth and fluffy.
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Add the strawberry powder, maple syrup, cashew butter, vanilla, and sea salt. Beat for another 1–2 minutes until fully incorporated and airy.
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Taste and adjust sweetness as needed. Spoon into 3–4 small jars or glasses.
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Serve immediately or refrigerate. If chilled, let sit at room temperature for a few minutes before eating to soften slightly.
Keep your mixing bowl in the freezer for 10 minutes before whipping for stiffer peaks. Make sure your coconut milk cans haven't been shaken—you need the cream and liquid to be fully separated.
