Dairy Free Blackberry Mousse
Creamy, dairy free blackberry mousse is your answer to a beautiful small batch summer dessert without all the effort! With only 6 ingredients needed (including water!) the fruit mousse is easy to make, with no baking required.
Servings: 2 Servings
Calories: 264kcal
Equipment
- 2 Serving Glasses
Ingredients
- 8 ounces fresh blackberries
- 1 teaspoon lemon juice
- 3 tablespoons honey or any sweetener of choice
- 1 ½ tablespoons water
- 1 teaspoon unflavored gelatin powder
- 13.5 ounces unsweetened canned coconut cream, full fat 1 can, refrigerated overnight; only use the coconut solids from the can
Instructions
- In a blender, add the blackberries, lemon juice, and honey. Puree until light and smooth. Keep in the blender and set aside. Optional - Reserve some blackberries as a topping.8 ounces fresh blackberries, 1 teaspoon lemon juice, 3 tablespoons honey
- In a small prep bowl, add the water. Sprinkle the gelatin over the top, let sit for 5 minutes to allow the gelatin to bloom – it will resemble a firm gel when ready. Then, heat the bloomed gelatin to a liquid in the microwave – only about 5 to 10 seconds.1 ½ tablespoons water, 1 teaspoon unflavored gelatin powder
- Pour the liquified gelatin into the blackberry puree in the blender and mix for another 30 to 45 seconds – until all ingredients are thoroughly blended.
- Strain the blackberry puree through a fine mesh strainer set over a bowl - to remove the seeds. Cover the bowl and chill in the refrigerator until is starts to thicken. About 1 hour.
- While the blackberry puree is chilling, make whipped cream with the coconut milk. Add the coconut cream solids to a medium mixing bowl. Using a hand held mixer, beat until soft peaks form. Set aside in the refrigerator until ready to use. Note – Sweetening the whipped coconut cream is optional. If you prefer a sweeter dessert, add a tablespoon of honey to the whipped cream as you are whipping it.13.5 ounces unsweetened canned coconut cream, full fat
- Once the blackberry puree has thickened, add 3/4 cup of the whipped coconut cream. Gently fold the mix together until no streaks remain. The mousse will be the consistency of the whipped cream and will continue to firm as it chills. Set aside any remaining whipped cream in the refrigerator, to use as a topping.
- Equally portion the mousse into the serving glasses. Cover and chill for at least 3 hours to allow the mousse to set. When ready to serve, top the mousse with the reserved whipped cream and blackberries. Enjoy!
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Whipped Cream - I prefer whipped coconut cream for a creamier whipped cream. However, you can swap in dairy whipped cream.
- Sweetener - Swap in any sweetener of choice. Taste test as you go and add more sweetener to get desired sweetness. Keep in mind, the fruit is inherently sweet and too much sugar will overpower the fresh fruit flavor.
- Chill Time - Refrigerate for at least 4 hours total to give the mousse time to set. Overnight is also a great option.
- Strain the Puree - I recommend straining the fruit puree to remove the seeds and for a super smooth mousse.
Nutrition
Calories: 264kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 312mg | Fiber: 3g | Sugar: 16g | Vitamin A: 121IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 4mg