Easy raspberry coconut mousse

Easy raspberry coconut mousse

Feb 2 2021


5 min

Serves 5

This is going to blow your mind!! If you don't like coconut and can tolerate heavy cream, just use that instead.


  • 2 14 oz cans of coconut milk (full fat and solid cream only)
  • 1 1.2 oz bag of freeze dried raspberry
  • 1 tbsp of maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup of fresh raspberry
  • Optional: fresh mont leaves


For better results refrigerate the cans overnight.

Carefully scoop out the solid cream into a mixing bowl (save the leftover water for a smoothie!)
In a small food processor, pulse the freeze dried raspberries into a powder.
Add powder, maple syrup and vanilla to the mixing bowl with the cream. Whip with a hand mixer until combined, about 1 minute.
Divide the mixture into 5 ramekins or glasses and top with fresh raspberries and mint leaves and enjoy!

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