Lauren's Strawberry Coconut Cream Mousse (Bombs)

These refreshing summer treats are just what I needed to stay focused on my nutritional goals I have been working toward with J, while still enjoying some of my favorite flavors of summer - strawberries and coconut. The base recipe for these treats will whip up to a delicious mousse that works great as a frosting on cake, “jelly”, sweet dip, or just eat it straight from the fridge. Ultimately, I was looking for a delicious and healthy ice cream substitute, so I freeze them into my little “bombs” - and I definitely found it!

From our kitchen to yours, enjoy! - Lauren

INGREDIENTS

  • 1 Can Coconut Cream (I use the brand Let’s Do Organic)

  • Strawberries (about 1 cup) - Wash, remove the stems. Pop whole into blender.

  • Stevia/ sweetener to taste (optional)

  • Vanilla - if you are using liquid vanilla - splash in what feels right, I use about 1/2 tsp. powdered vanilla.

  • Salt to taste (trust me, it adds great flavor)

    BONUS TREAT FOR PEANUT BUTTER LOVERS LIKE ME:

    Replace strawberries in this recipe with 4-5 heaping spoonfuls of pure (peanuts only) peanut butter for a creamy, protein-packed, peanut butter mousse, frozen treat! Coat with chocolate for a better-than-Reese’s, HEALTHY PB “cup”.

DIRECTIONS

  1. Chill coconut cream in the fridge over night this will help the solids and liquids separate.

  2. Add strawberries, sweetener, vanilla and salt to blender.

  3. Scoop all solid contents of coconut cream into blender. If your mixture is very thick while blending, add a splash or two of the remaining coconut liquid.

  4. Blend until smooth, occasionally scraping down sides to blend.

  5. Put in a sealed container, or bowl with plastic wrap on top and put into the fridge to firm-up for minimum 1 hour, but depending on how much liquid your strawberries added to the mix, you may need to leave it to firm up a little more (if you can resist - overnight is great!)

  6. Enjoy as a mousse straight from the fridge or proceed to next step for frozen treats.

  7. Once the mousse has had a chance to firm-up, scoop into your desired proportions on a cookie sheet lined with parchment paper, or into a cupcake tin lined with paper liners (I think mini would work best) and freeze.

  8. Topping ideas: chocolate, peanut butter with pecans, whipped cream, etc.

RecipeLauren V.6 Comments