This Clean Eating Vegan Lemon Mousse recipe is probably one of the easiest desserts you will ever make and it’s so light and perfect for spring.
And if you love this recipe, make sure you check out my upgraded version…Vegan Lemon Mousse Tarts that are made with this lemon mousse recipe and a raw pecan and date crust.
To make this recipe, all you have to do is keep a can of full-fat coconut milk in the back of your refrigerator (at all times!) because you never know when the moment will strike and you will be craving a quick, healthy dessert or need a healthy topping for something else.
Once you have your canned coconut milk waiting patiently in the refrigerator, it only takes about 5 minutes to make and needs just 3 clean ingredients!
The recipe will make enough for 1 – 2 servings, so it’s the kind of dessert to make when you need a special treat or something to perk up your day.
It’s based on my How To Make Whipped Coconut Cream Topping recipe, but I decided to add some fresh lemon juice to it for flavoring.
Here’s the ingredient list for traditional lemon mousse:
S.A.D. (Standard American Diet) Traditional Lemon Mousse
Ingredients: 8 eggs, 1 1/4 cup sugar, 1 cup heavy cream, lemon, salt, vanilla extract
This healthier version is vegan, gluten-free, dairy-free, egg-free, paleo-friendly and contains no refined sugar!
Want more healthy dessert recipes? Check out No-Bake Vegan Peanut Butter Cheesecake, Vegan Chocolate Chip Raspberry Swirl Ice Cream, Clean Eating Chocolate Crunch Bars or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!
5 Fast Facts About Lemons:*
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Coconut (Flakes):*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: Always keep a can (or two!) of full-fat coconut milk in the back of your refrigerator so you can make this recipe at a moments notice. If you don’t have a can ready, you will need to leave it in the refrigerator ~at least ~ 24 hours so the fat in the coconut milk can harden, but the longer the better. Once you open your can, the top half will be solid (fat) and the bottom half will be liquid (water). You will be using ONLY the solid part for this recipe (save the liquid part to add to a smoothie!).
Tip #2: I like to use organic raw coconut crystals to make mine, but feel free to use your favorite granular sweetener. If you use an organic, natural sweetener like raw coconut crystals, it might give the mousse a slighter darker color because the crystals aren’t white, but if you want it a pure white color, you might want to try using a white sweetener like a non-GMO xylitol.
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