Strawberry Cream Mousse

1. 1

   Refrigerate the can of full fat coconut cream for 24-48 hours. Do not shake the can.

2. 2

   In a sauce pan over medium heat, add strawberries and 1/2 teaspoon stevia. Mix until thickened, about 5-7 minutes. Pour strawberries and juice into a bowl and let cool to room temperature.

3. 3

   Meanwhile, in a large mixing bowl, scoop out just the cream on top of the can of coconut cream-do not use the juice. Beat the cream until light and fluffy. Add the vanilla extract, remaining 1/2 teaspoon (or to taste) stevia, and the cooled strawberries. Beat until well incorporated. The mixture will liquefy.

4. 4

   Using a measuring cup, scoop out 1/2 cup for each serving and divide evenly into 6 cups or bowls. Refrigerate until it slightly harden.

5. 5

   Meanwhile, prepare the topping by adding strawberries and stevia in a bowl. Mix until combined. Refrigerate until ready to use. The longer the strawberries marinate with the sugar, the sweeter and juicer the strawberries will be.

6. 6

   When ready to serve, evenly divide the marinated strawberries over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.