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.

Serves 6

Ingredients 

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

 Directions

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.

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