Strawberry Coconut Mousse

Photo: Strawberry Coconut Mousse
Creamy coconut and bright strawberries are blended with silken tofu for an easy dairy-free dessert.
4-8 Servings
  • 1 package silken firm tofu
  • 2 teaspoons vanilla extract
  • 1 Tablespoons agave nectar, + more to taste
  • 1½ cups fresh or frozen strawberries
  • 1 cup flaked coconut, divided
  • ¼ cup coconut butter
  1. Blend tofu, vanilla and agave nectar in a blender or food processor until very smooth.
  2. Add strawberries (partially thawed, if using frozen), ½ cup flaked coconut and coconut butter to tofu mixture. Blend until a silky consistency is achieved.
  3. Pour into glass bowls and chill for at least 2 hours or until set.
  4. Mousse will keep for a few days in the fridge or for a couple of weeks if frozen.
  5. Top with remaining ½ cup flaked coconut and fresh strawberries. Enjoy!