Vegan raspberry mousse with coconut hearts

Vegan raspberry mousse with coconut hearts recipe

17 ratings

Whip up a gorgeous Valentine’s Day dessert with this easy three-ingredient vegan 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

Ingredients

  • 2 x 400g tins coconut milk, chilled overnight
  • 50g icing sugar
  • 100g frozen raspberries

Each serving contains

  • Energy

    1100kj
    265kcal
    13%
  • Fat

    22g 31%
  • Saturates

    19g 93%
  • Sugars

    16g 17%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 15.8g Protein 3.1g Fibre 4.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the mousse between 2 serving glasses, cover with clingfilm and chill in the fridge for at least 2 hrs before serving.
  7. 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.
  8. 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.

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.

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.

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