Whip up this no-fuss vegan coconut mousse recipe for a simple, yet stunningly luscious dessert or even as a decadent midday snack. With healthy ingredients and just a touch of sweetness, it’s the perfect wholesome sweet treat.
1 (1-pound) package silken tofu
1 mango, peeled, pitted, and chopped,
¾ cup shredded unsweetened coconut
3 tablespoons agave nectar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup chopped strawberries
6 strawberries, sliced, for garnish
1 In the bowl of a food processor, combine the tofu, mango ½ cup of the coconut, the agave, vanilla, and lemon juice. Blend until smooth. Transfer to a bowl and gently stir in the chopped strawberries.
2 Spoon the mixture into ramekins or dessert cups and chill for at least 20 minutes.
3 To serve, garnish with the sliced strawberries and remaining ¼ cup coconut.
Excerpted with permission. “Pure Food: Eat Clean with Seasonal, Plant-Based Recipes” by Veronica Bosgraaf. Published by Clarkson Potter, 2015. Photograph by Jackie Alpers.