A fantastic Coconut Mousse that is great on its own, but it reaches a new level with strawberry sauce. This is a dairy-free decadent dessert. Coconut cream is a great versatile ingredient, and so perfect for the summer. So creamy easy to make and it does not require baking. It's like the perfect after dinner treat!
This recipe was featured on Show Stopper Saturday Link Party!!!
1 can Coconut cream
2 egg whites
1 tsp lemon juice
3/4 cup fresh strawberries
1 tsp organic sugar (optional)
This recipe was adapted from Angie's Recipes.
Refrigerate coconut cream for a few hours or overnight.
Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Place in the fridge covered.
Melt the white chocolate.
Whip egg whites with lemon juice until thick an fluffy.
Carefully fold white chocolate in egg whites.
Then fold it in with coconut. Transfer it to dessert cups. Place in the refrigerator.
Blend strawberries in the blender. Pour a layer of strawberry on the mousse.