Sweet creamy strawberries and coconut cream, whipped up into a mousse to enjoy in under 5 minutes!
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If you are craving something sweet, but don’t have a lot of time to prepare, this one is for you! It has a burst flavor from the fresh strawberries and texture from the shredded coconut. This mousse is smooth and creamy, with just enough sweetness to satisfy!
This mousse was inspired by my Strawberry Coconut Cream Bars. I wanted the same wonderful flavors, but in a dessert that was quick and easy to prepare. This low Carb dessert only takes 5 minutes to make and it could not be easier!
How to Make Keto Strawberry Coconut Mousse
Ingredients
1/2 cup full fat unsweetened coconut cream (see note below)
1/2 cup mascarpone cheese
1/2 cup diced strawberries
2 tablespoons unsweetened shredded coconut (see note below)
2 tablespoons heavy cream
1 tablespoon swerve confectioners
Preparation
Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water and solidifies. The cream at the top is what you want, should be thick and creamy. Once the cream has separated, measure out 1/2 cup and discard the water.
Add all of the ingredients into the bowl of a food processor and process until smooth and creamy.
Scrape down the sides and continue mixing until well combined.
Serve with shredded coconut sprinkled over the top and garnish with a strawberry. Enjoy!
Note: Pulse the unsweetened shredded coconut in a mini food chopped until it is finely shredded.
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Strawberry Coconut Cream Mousse – Keto and Low Carb
Recipe Video
INGREDIENTS
- 1/2 cup full fat unsweetened coconut cream see below
- 1/2 cup mascarpone cheese
- 1/2 cup diced strawberries
- 2 tablespoons unsweetened shredded coconut see note below
- 2 tablespoon heavy cream
- 1 tablespoon swerve confectioners
PREPARATION
- Refrigerate a can of full fat unsweetened coconut milk over night so that the cream separates from the water. The cream at the top is what you want, should be thick and creamy.
- Once the cream has separated, measure out 1/2 cup and discard the water. Add all of the ingredients to the bowl of a food processor and process until smooth and creamy.
- Scrape down the sides and continue processing until well combined. Serve with shredded coconut sprinkled over the top and garnish with a strawberry. Enjoy!
NOTES
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