Easy Fresh Raspberry Mousse

My easy fresh raspberry mousse is so simple to make. You’ll love the delicious flavor and smooth fluffy texture! This mousse is both sweet and rich – an elegant dessert for any occasion. It’s perfect paired with other fruits or chocolate toppings. You can use the fruits or chocolate for nice garnishes, too.

This mousse has a pretty pink color to it, and is a perfect dessert for Valentine’s Day or other celebrations. I have served it with chocolate-covered strawberries and with chocolate cake. We also sometimes crumble chocolate cake or cookies on top of the mouse, or sprinkle it with vegan chocolate chips. You can easily make a layered mousse parfait using fruits and cake or cookies for layers.

This recipe makes two large servings or four smaller servings. The mousse is rich, so the smaller servings are fine for guests. This is a perfect dessert for a dinner party, because you can make it ahead and have it waiting in the refrigerator. I pop mine into the freezer for five to ten minutes before serving, so that it’s nicely chilled. You can double this recipe for more guests.

For variations, use any mashable fruit in this recipe. You can try using strawberries, peaches, pineapple, or any sweet fruit. Just reduce the level of agave to three tablespoons for sweeter fruits. You can add the agave to taste before putting the mousse into the blender or food processor. So, sweetening the mousse to your desired level will be easy.

Using coconut cream for this recipe is the best and only requires one 13- to 14-ounce can to get 1-1/2 cups of coconut cream. You may want to use coconut milk, because you have it on hand or can’t find coconut cream in the stores. That’s fine, but you’ll need two cans of coconut milk to replace one can of coconut cream. You’ll also have to use only the hardened (white) parts of the coconut milk from the can, to make 1-1/2 cups.

You might also like to try my yummy Mango Mousse!

Print Recipe

Easy Fresh Raspberry Mousse

A beautiful pink mousse made from fresh raspberries (or other fruits!), perfect for serving to dinner guests for for a nice Valentine's Day dessert!

Course

Dessert

Cuisine

French

Keyword

agave, agave nectar, agave syrup, coconut cream, coconut milk, raspberries

Prep Time

10 minutes

Passive Time

35 minutes to chill

Servings

Ingredients

• 2 cups fresh raspberries
• 1 13- to 14-ounce can coconut cream
• 5 tablespoons agave syrup or nectar or to taste

Course Dessert Cuisine French Keyword agave, agave nectar, agave syrup, coconut cream, coconut milk, raspberries Prep Time 10 minutes Passive Time 35 minutes to chill Servings Ingredients 2 cups fresh raspberries 1 13- to 14-ounce can coconut cream 5 tablespoons agave syrup or nectar or to taste

Instructions

1. Set aside a few whole raspberries if using for a garnish.
2. Place the raspberries for the mousse into a small mixing bowl and mash with a fork.

   
3. Pour the coconut cream into a large mixing bowl and whisk to blend the clear coconut juice with the hardened white coconut. Add the agave syrup and whisk gently to blend.

   
4. Pour the coconut cream/agave into a blender or food processor. Add the mashed raspberries and blend until smooth. Taste the mousse and add agave as needed, small amounts at a time, blending after each addition.
5. Pour the mousse into 2 to 4 serving glasses and refrigerate 30 minutes or longer, until serving. Before serving, place the glasses into the freezer for 5 to 10 minutes.
6. Remove from the freezer and garnish with fruit or chocolate. Good with cookies and cake, also. Serve immediately.

   

Recipe Notes

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