Strawberry Mousse with Toasted Coconut
Treat yourself to the ultimate summer dessert with this refreshing strawberry coconut mousse—a creamy blend of cashew and coconut, sweetened naturally with dates and brightened by a hint of lemon. Whether fresh or frozen, this no-bake, tropical delight is sure to impress. Ready to indulge?
Serves 4-6
Base
- 1 cup cashews or almonds
- ½ cup dates
- 2 tsp coconut oil melted
Mousse
- 1 ½ cup cashew nuts
- 1 cup dates
- 3 Tbsp lemon juice
- 4 Tbsp coconut oil, melted
- 2 ½ cups strawberries, (thaw partially if frozen)
Topping
- 2 cups strawberries
- 1 cup water
- 4 tsp arrowroot
- 1 Tbsp honey
- Coconut
Method
- Place base ingredients in food processor and blitz until it sticks together. Press into dishes or glasses.
- Blend cashews, dates, lemon, coconut oil until smooth. Add strawberries and blitz until creamy.
- Divide mousse between glasses and smooth. Freeze.
- Place strawberries in pot on medium heat. Blend water, arrowroot and honey together and then add to strawberries and stir until fruit thickened. Dollop on top of mousse and store in refrigerator.
- Lastly toast some coconut on a frying pan for a garnish.
- Take home tip: use another variety of berry or combine fruits e.g. banana and blueberry. Soak dates and nuts in hot water for a few hours to go easier on your food processor.
Notes:
- Feel free to swap the strawberries with other berries like blueberries or raspberries for a different flavour profile.
- Coconut is a great source of healthy fats, particularly medium-chain triglycerides (MCTs), which may boost energy levels and support brain health.
- Strawberries are rich in vitamin C, an antioxidant that supports immune function and skin health while promoting collagen production.
- Soak dates and nuts in hot water for a few hours to go easier on your food processor.
- Dates are high in fibre and potassium, which help regulate digestion and support heart health by maintaining healthy blood pressure levels.
