A true Italian classic turned vegan, this strawberry mousse with strawberry sauce and freshly whipped coconut cream is an instant feel-good dessert.
Ingredients:
For the mousse:
- 200g tofu
- 70g sugar
- 400g fresh strawberries, chopped
For the strawberry sauce:
- 100g strawberries
- 2 tablespoons sugar
For the coconut whipped cream:
- 100g coconut milk
- 100g powdered sugar
Preparation:
- Combine tofu, sugar, strawberries in a food processor and blend until smooth.
- Pour into individual cups and chill before serving.
- Heat the strawberries and sugar in a saucepan for about 10 minutes, stirring occasionally.
- Remove from heat and strain through a colander.
- Take chilled coconut cream (place in the fridge 30 mins beforehand), add the powdered sugar and whip 5 minutes until mixture begins to stiffen and turn into whipped cream.
- Enjoy this sweet after-dinner treat!
What are some of your favorite desserts to make vegan?About Ann
Ph.D. in neuroscience who loves to cook, play with her baby daughter Liv (born in May 2013, and upcycle small and bigger things (current project: VW hippie van from 78) Find more from Ann at http://wegotabus.blogspot.be/.
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