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Vegan Raspberry Coconut Mousse


Yesterday I was using coconut cream in one- and two-tablespoon increments for some other recipes and didn’t really have a plan for the bulk of the remaining can. I didn’t want it to go to waste so how this treat came to be. Kind of looks like those Yoplait Whips I used to eat in high school…

It’s a simple blend of full-fat coconut cream with raspberries done two ways. I started with fresh raspberries but they weren’t giving it the sweetness I wanted (without added sugar) so I simmered more of them in pineapple juice and made a reduction with some orange zest.

Here we go…

Vegan Raspberry Coconut Mousse


  • 1 cup full-fat coconut cream
  • 1 cup fresh raspberries, divided
  • 1/4 cup pineapple juice
  • zest of one orange
  • sugar, maple syrup or sweetener of choice (optional)


  1. In a food processor, combine coconut cream and first half of raspberries until smooth.
  2. Meanwhile, warm pineapple juice in a small skillet over med-high heat. Add remaining raspberries and orange zest and simmer until berries break down and reduce.
  3. Add reduced raspberries to the coconut cream (and sweetener if you’re using it), process until smooth, pour into 2-3 dishes and refrigerate to set.


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