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Vegan Raspberry Mousse

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Vegan Raspberry Mousse

5-minute, vegan raspberry pudding!

    • 5 minutes
    • Serves 2
    • Easy


    Creamy desserts are bomb but I’m not a fan of heavy whipping cream, condensed milk or the like. They are full of fat and sugar. So how do you achieve a guilt free creamy consistency? Coconut cream and silken soft tofu! Yes, tofu. And yes, it tastes amazing. Tofu is pretty much flavorless and it provides that mousse like texture.

    You can swap out the raspberry for any fruit you like or even raw cocoa powder for a chocolate mousse.



    The Night Before

    Place your can of coconut milk in the fridge for at least 4 hours so that the coconut cream separates from the coconut water. Once you are ready to make the mousse, turn you can upside down and then open it with you can opener. Pour our the coconut water (keep it for a smoothie), then scoop out 3 tablespoons of the coconut cream for the mousse recipe.


    Get Your Blender or Food Processor

    First, squeeze out all of the excess liquid from the tofu using a clean kitchen towel or a few sheets of paper towel. Next, combine all the ingredients in a high speed blender or food processor and blend until smooth and creamy.

    Top with fruit, seeds, and shredded coconut.

    The mousse can be kept in an airtight container in the refrigerator for up to 5 days.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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