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Easy Lemon Mousse (Egg-Free and Dairy-Free) Recipe

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4.1 from 20 reviews

This Easy Lemon Mousse is a delightful egg-free and dairy-free dessert that combines the tropical richness of coconut cream with the bright freshness of lemon juice. Lightly sweetened with maple syrup and whipped to a fluffy texture using aquafaba, it offers a creamy and airy experience perfect for vegan and allergy-friendly diets. Chilled to set, it’s an elegant yet simple dessert that can be served in lemon shells, jars, or ramekins, garnished with zesty lemon peel.

  • Total Time: 3 hours 15 minutes (including chilling time)
  • Yield: 4 servings

Ingredients

Primary Ingredients

  • 1 (14 oz) can full-fat coconut milk (use only the thick part, about 300-350 grams)
  • 2 large lemons (about 2-3 tablespoons lemon juice, to taste)
  • 4 tablespoons (48 g) aquafaba (liquid from a can of chickpeas)
  • 2-3 tablespoons (40-60 g) maple syrup or your favorite liquid sweetener

Instructions

  1. Extract Lemon Juice: Slice the lemons lengthwise, scoop out the flesh, and press it through a sieve to remove seeds and pulp, collecting about 2-3 tablespoons of fresh lemon juice.
  2. Prepare Coconut Cream: Chill a can of full-fat coconut milk overnight. Scoop out the thick cream portion (approximately 300-350 grams) into a large mixing bowl, leaving behind the watery part.
  3. Combine Ingredients: Add the lemon juice, aquafaba, and maple syrup to the bowl with coconut cream.
  4. Whip the Mixture: Use an electric or handheld whisk to whip everything together vigorously for a few minutes until the mixture becomes smooth, light, and fluffy.
  5. Optional Extra Airiness: For a lighter texture, separately whip the aquafaba and lemon juice until stiff peaks form, then gently fold this into the whipped coconut cream mixture.
  6. Adjust Flavor: Taste the mousse and adjust sweetness or lemon juice as needed to your preference.
  7. Serve and Chill: Spoon the mousse into hollowed lemon shells, small jars, or ramekins.
  8. Set the Mousse: Refrigerate the mousse for a few hours or overnight to allow it to set and firm up.
  9. Garnish and Enjoy: Before serving, garnish with fresh lemon zest for added aroma and flavor.

Notes

  • For best results, chill the coconut milk can overnight so that the thick cream separates for easy scooping.
  • The amount of coconut cream can vary; adjust the aquafaba amount accordingly to maintain texture balance.
  • Aquafaba acts as a great egg white substitute for vegan recipes and helps create the mousse’s airy texture.
  • If using canned coconut cream instead of coconut milk, ensure it is chilled and thick for similar results.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, Dairy-Free
  • Diet: Vegan

Find it online: https://flavorhug.com/easy-lemon-mousse-egg-free-and-dairy-free-recipe/