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Strawberry Mousse

5 from 151 votes

Deliciously light and fluffy, this whipped strawberry mousse recipe is the perfect dessert for almost any occasion!

The Best Strawberry Mousse

Easy strawberry mousse recipe

Whip this simple dessert up in minutes, with just three ingredients!

Guests will fall in love with the impossibly smooth and creamy texture, and it’s a wonderful way to use up a bounty of fresh summer strawberries.

Serve the thick strawberry mousse at parties, summer barbecues, romantic date nights, or any time you’re craving a quick dessert that’s sure to impress everyone who tries it.

Use leftover strawberries in this Strawberry Bread

Strawberry Cheesecake Mousse Dessert

Strawberry cheesecake mousse FAQs

Fresh or frozen strawberries

The recipe can be enjoyed all year long, not just when strawberries are in season.

If you opt for frozen strawberries, be sure to fully thaw the berries. Pat off any ice crystals and excess moisture before beginning, to avoid runny or watery mousse.

Can you use other berries?

Absolutely, this strawberry treat will also work with fresh or frozen raspberries, blackberries, blueberries, or pitted cherries.

Substitute the two large strawberries for three cherries, four raspberries or blackberries, or seven blueberries. To achieve a smoother texture, you can strain raspberry or blackberry puree to remove the seeds.

If you experiment with other fruits, such as orange, banana, mango, pineapple, or fresh figs, be sure to report back with your results.

Vegan strawberry mousse

For dairy free mousse, choose the coconut cream option or a plant based cream cheese, such as Tofutti or Trader Joe’s vegan.

The recipe is already vegetarian (without gelatin) and egg free. It can be made with no refined sugar if you blend coconut sugar or date sugar until it reaches a powdered sugar texture.

Can the recipe be made ahead of time?

Yes, this is a great make-ahead dessert. I actually recommend making it ahead of time, because the classic strawberry mousse will thicken as it sits.

The dessert will keep for up to four or five days if properly stored in an airtight container in the refrigerator.

Once in the container, the berry mousse is portable and non messy, making it a great option to bring to baby showers, brunch or tea parties, book clubs, or other events.

Still craving strawberries? Try a Strawberry Smoothie

Above, watch the simple strawberry mousse recipe video

No Bake Strawberry Dessert Ingredients

Ingredients for the strawberry mousse dessert

The recipe calls for cream cheese or coconut cream, powdered sugar or a similar sugar free alternative, optional plain regular or Greek yogurt, and optional vanilla bean paste.

Unlike many other strawberry mousse recipes, this one is naturally eggless and dairy free, with no gelatin, Cool Whip, condensed milk, heavy cream or whipping cream, mascarpone, agar agar, or strawberry Jell-O.

The strawberry recipe can be vegan, gluten free, paleo, keto, and added sugar free.

For a keto strawberry mousse with no sugar added, you can use a powdered monk fruit or allulose blend, erythritol, or powdered xylitol. I have not tried stevia and believe using such a small amount would result in a runnier, thinner texture.

Chocolate Covered Katie Strawberry Dessert
Summer Strawberry Recipe

How to make strawberry mousse

Read through the recipe instructions, and gather your ingredients.

If using the cream cheese option, let this ingredient come to room temperature so it will be easier to blend and will yield a smoother final result.

If using the coconut cream option, open the can to make sure its contents are thick and creamy, not rock solid. Every now and then, you may encounter a can with hard or flakey cream. Unfortunately, such cans will not work well to make mousse.

To make the recipe, first cut the stems off of the strawberries. Blend or mash the berries until they are fully pureed.

Add all remaining ingredients, and blend until smooth. If you are making mousse with hand beaters, look for stiff peaks to form.

A food processor, hand mixer, or a good blender will give you the fluffiest, airy strawberry mousse, because they whip air into the recipe. If you only have a fork, it can work as long as you do not mind that the texture will not be nearly as light and fluffy.

After blending the no bake recipe, transfer the strawberry cream to glasses, bowls, or cups. The mousse dessert will thicken considerably as it chills.

More serving suggestions are listed below.

Refrigerate any leftovers in an airtight covered container for up to four days. While you technically can freeze the dessert, it will no longer have the best creamy texture.

Mini Strawberry Mousse Cups

Serving suggestions

This fancy homemade strawberry dessert can be served so many ways.

Layer it into parfait glasses with Coconut Whipped Cream, diced strawberries, and sponge cake, turning it into beautiful pink strawberry shortcake parfaits.

Or use a star piping tip to pipe the recipe into cups or glasses and make individual mini strawberry mousse cups, garnished with sliced strawberries and graham crackers, mini chocolate chips, or crushed Oreo cookie crumbs.

Add thick and creamy strawberry mousse filling to the centers of Oreo Cupcakes or traditional Healthy Blueberry Muffins. Or eat it right out of the bowl with a spoon.

The whipped mousse is also a wonderful frosting for brownies or a decoration on top of cakes, pies, tarts, or cheesecakes instead of vanilla ice cream or whipped cream.

Try layering it with Homemade Nutella

Strawberry Mousse Without Gelatin Or Whipped Cream
Pin it now to save for laterPin Recipe

Strawberry Mousse

This light and fluffy whipped strawberry mousse recipe is a perfect dessert for almost any occasion.
Prep Time 5 minutes
Total Time 5 minutes
Yield 6 servings
5 from 151 votes


  • 8 oz cream cheese or coconut cream
  • 4 oz yogurt or additional cream cheese or coconut cream
  • 1 cup powdered sugar or sugar free alternative
  • 5 medium size strawberries
  • optional 1/4 tsp vanilla bean paste


  • If using cream cheese, let it come to room temperature. Or if using coconut cream, open the can to make sure its contents are thick and creamy. (On the rare occasion you encounter a can of coconut cream that is hard and flakey, unfortunately these cans will not work well for mousse.) Remove stems from the berries and blend or mash until pureed. Add all remaining ingredients, and blend until completely smooth, using a food processor or blender, or a hand mixer. Transfer to serving dishes, and refrigerate. The mousse will thicken considerably as it chills.
    View Nutrition Facts


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Published on July 12, 2023

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Verena says

    Today is my birthday and this recipe might become a new favorite of mine! Thank you so much for sll this great recipes! Btw…. I got a Mr. magic! Im so happy now!

  2. Anna Banana says

    I wonder if you can make the strawberry mousse like your chocolate mousse recipe – with tofu. Any thoughts?

      • Ann says

        I’ve made a tofu pudding (starting with Katie’s recipe but sugar free) and put strawberries in it–and it was yummy. I’ve tried throwing all of my favs together, so cocoa or carob with the berries and cream etc and I think any of these work, just adjust to your taste!

          • Joy says

            Jen, I would do a little more research and not go by what the Mayo Clinic says. They are in the business of healing sick people, they aren’t going to tell you something is healthy. Coconut oil has actually been shown to help Alzheimer’s patients. Just do some Googling and you will find lots of true facts.

          • Jen E says

            Um sorry we will just have to agree to disagree I go where the science is and actual studies. Dr Greger posted studies in those videos BTW. The Mayo Clinic is a research hospital and they are a not for profit. They are one of the best hospitals in the US. They are nothing to snub your nose at!
            Also check this out about Alzheimers and coconut oil

          • Jen E says

            That’s hilarious. The Mayo Clinic is non-profit so there is no financial motivation for them to keep any people sick. The term “in the business of healing sick people” suggests that you believe doctors are only in it for the money and would run out of business if everyone was healthy. Even the health insurance companies would rather everyone were healthy. Then they could charge insurance premiums and not have to give anything back.

            There’s no credible evidence for coconut oil curing or even improving the condition of Alzheimer’s patients. That’s a claim made by a single doctor whose husband has the disease and she is trying to sell a book about it.

          • Brittany says

            Wow, people will do ANYTHING to start drama on the internet, won’t they?

            Your recipe looks AMAZINGLY yummy, and I’m going to make it sometime this week for my boyfriend and I! So it has a lot of fat, who cares? Take the splurge and eat something yummy!

          • Nancy says

            It’s called ‘a mistake’ or ‘an error’ Chuck:-) Right off I noticed the icon wasn’t Jens, therefore, neither would the comment be hers. Good thing u spoke up Chuckie or we’d all b in the dark. (Oops, there’s one of those ‘mistakes’) lol . . Hope u have a sense of humor.
            By the way, enjoyed ur comment.

          • Millicent says

            Jen–I just lost weight and re-vamped my diet using Grace and Strength. I have learned that coconut milk is good for you, in moderation. It’s yummy, too!

          • terry says

            i know this is an old post but i have to say tofu is the worst for you. especially if you have an autoimmune disease. it has plant estrogens, is extremely gmo, and is just flat out bad. i’d way rather eat coconut and all its parts. now that it’s 2+ years later, i hope you’ve changed your mind. if now, soy got me, and it will get you too. sorry. and i can’t wait to find some sweet, locally grown strawberries and try this recipe!

    • Saraquill says

      I made strawberry mouse with a tofu base, going from the recipe in the book “Cute Yummy Time.” To me it tasted exactly like a strawberry milkshake.

  3. Jasmin says

    My favourite is vanilla all the way… or maybe that’s just because it’s just a neutral flavour and I can add anything to it. Like vanilla ice cream and fresh strawberries. I tried your chocolate frosting shots once and they were so yummy! I just bought come canned coconut milk and blended it with pineapple and made popsicles so I don’t have any more coconut milk left. I guess this just means another grocery trip for me! 🙂

  4. kira says

    Hey Katie — I was wondering if the frosting shots (of any flavor) can be used as actual frosting on top of other recipes (cupcakes, cakes, etc), or if they are better on their own? Like, will they act like frosting when spread on things?


    • tiffany says

      I’ve seen people use this as actual frosting, though they say to frost it before serving whatever it is, though someone else frosted it like normal and just kept the stuff in a fridge and said it worked fine.

  5. Mariel says

    haha i just tried to do something like this this morning with the coconut milk can and i came down stairs and looked and my mom had transferred it so it was a clumpy mess. she didn’t know better! very dissapointing morning.

  6. Bridgit says

    Going to the store tonight after work to pick up full fat coconut milk! I just got my flavored liquid stevia yesterday…I am totally making the strawberry “whip” but using my chocolate stevia!!! That’s a good Saturday/Sunday morning breakfast, right?? (okay I’ll make pancakes too)

  7. Michelle says

    We LOVED the chocolate frosting shots so I am sure this will be great too. I will have to say that I have had better luck with non organic Thai Kitchen coconut milk. It has been thicker than the organic. Thanks for all the great recipes!

  8. Pixie Vincent says

    You mean we have to CHOSE between the 3?? No. Not possible. That’s why some marvelous wonderful person invented Neopolitan ice cream. 😀 I honestly don’t think I have a favorite between the 3 over all. Now, depending on the DAY, I can end up wanting chocolate more…but I think that’s hormonal! lol

  9. Anna @ The Guiltless Life says

    Possibly vanilla but I am a huge chocolate fan too. I love strawberry but tend to prefer strawberries fresh than strawberry flavoured things. I am so impressed you grow your own strawberries! I have no green thumb either and can’t imagine being able to keep strawberries alive!

  10. Andrea says

    These look delicious! And I’m going strawberry picking tomorrow, woooo! And by the way, I think that’s the prettiest picture of you I’ve ever seen!

  11. Samantha says

    I just got a can of coconut milk last night to make the chocolate version! However, I have strawberries ready and waiting.

    I laughed about the Neapolitan ice cream comment because that was one of the ones that caused lots of problems in our house when I was growing up. No one wanted the strawberry especially!

    Sometimes I REALLY crave vanilla strangely, but overall, it will always be chocolate. 🙂

  12. Suzie says

    I am definitely with you on the chocolate, it’y my fave! I love love coconut as well, so this frosting is a perfect combination and love that you used fresh strawberries– I want to grow my own!

  13. Sunnie says

    Chocolate, vanilla, or strawberry . . . tough question. For me, it depends:

    Chocolate is my favorite frosting flavor – though normally I’m not very fond of frosting, I do love a dark, dark, DARK chocolate frosting, if it’s good. 🙂

    Vanilla is my favorite flavor when it comes to ice cream. It reminds me of my childhood, and it’s so yummy and simple.

    Strawberry would probably be my favorite milkshake flavor – chocolate here seems a bit too rich, and vanilla could get a little too sweet!

    So . . . I’m a neapolitan girl. 🙂

    • Shawna says

      How exactly do you ‘blend’ this? Mixer, blender, by hand? And are the strawberries slices, diced, smashed? Thanks!

  14. Trish @ MyBigFatBundt says

    Katie, you should layer the flavors! You have all the flavors for Neapolitan! I would prefer either a chocolate/strawberry combo or a strawberry/vanilla combo. I like all three flavors alone, but for some reason strawberry tastes amazing when you pair it with another flavor such as chocolate or vanilla…or how about coconut or even lime?? I am going to make your super creamy strawberry shake today!

  15. Susan Jacobs says

    My favorite is vanilla when it comes to shakes but I love chocolate everything…lol Congrats on the strawberries…I can’t grow anything either but am planning to try again soon. I have read that if you plant marigolds around your garden it will keep those small animals out…worth a try. Love your blog and thanks for sharing on pinterest.

  16. Valentina says

    I like strawberries with chocolate 😛 And vanilla icecream 😉
    Your strawberries are huuuuge! I have everything in my garden… well, I hope so.. Right now just red currants and a few strawberries, and lots of cherries, but I’m waiting for apricots, apple, more strawberries and mostly raspberries… I love raspberries <3

  17. Lauren @ Oatmeal after Spinning says

    I know it sounds so boring, but vanilla is probably my fave! At least for ice cream… for mousse, I don’t think I could pick!
    I am SO impressed that you grew those suckers! I have a total black thumb. I have one houseplant that has lived for about 6 years now, and I look at it with disbelief every single day!

  18. April says

    Chocolate! I can’t stand vanilla and strawberry flavored ice cream for some reason, especially the artificial strawberry 🙁

    Also, strawberries are one of the hardest plants to grow!! Those are some impressive strawberries! 🙂

  19. Nicole says

    Well, wouldn’t you know, we just bought a can of coconut milk last night at our (only) neighborhood organic market! Something strawberry-flavored sounds like the perfect thing now that the warm weather is returning to D.C. (we had a break with a nice, cool week)!

    Also, just wanted to comment to tell you how adorable you look in your photo. :o)

  20. Hungry Heather says

    CHOCOLATE ALWAYS!!! Nom noms!

    Thank you for referencing the reader comment re: good sat fats vs. bad ones. I’m only recently learning about that and her biological explanation really helps my brain absorb this info.

    Does anyone else notice that current research is exposing the man-made stuff to be bad for your body, while the natural counterpart turns out to be beneficial? Not just for fats, but salt too. You all probably know this already. I grew up being told that salt increases your blood pressure. Turns out that is only table salt. Sea salt, on the other hand, actually regulates BP and encourages better blood circulation!

    • Samantha says

      Hi Heather –

      I can tell you that sometimes when I feel terrible, run down and dizzy it is often because my salt intake is probably too low.

      • Katrina says

        Just an FYI, salt only affects a (relatively) small percentage of people in that way… and it’s people who already have high blood pressure. For most people (I think its 80-90%), salt will not have an effect on your blood pressure. Table salt or sea salt!

        • Brie B. says

          Well, strictly speaking, salt will affect your blood pressure, no matter what (as your intake of sodium and potassium and other minerals directly affects your fluid balance, as well as sparking various chemical signals in your cells), but you’d have to eat way, way more than you’d even want to to put yourself into dangerous territory. Speaking as someone who sometimes has *low* blood pressure, sometimes I have to eat unpalatably salty things to not feel woozy (especially if I want to donate blood– just a big meal won’t do it; it has to be a big, salty meal!).

          • Laura Miller says

            I have the same problem. I have been diagnosed with a form of “dysautonomia” which gives me blood pressure issues. The #1 suggestion by all the doctors I’ve seen has been to eat a lot of salt in combination with a lot of water. It increases blood volume.

          • Chocolate-Covered Katie says

            My grandmother actually set off the BP monitor once because her blood proessure was too low. Turns out it’s because the hospital (where she was staying for an unrelated problem) was feeding her their standard low-salt diet, and she (and my mom and I) has low bp to begin with and actually needs more salt than the RDA, not less. People are not made in a black-and-white mold, and we all need different things! Sometimes society (doctors, the media, teachers, etc.) forgets that. 😕

          • Alanna says

            That is good to know — I used to donate blood regularly but stopped because the last few times I’ve come very close to passing out after (not fun). My blood pressure is low to start with, but I always figured it was dehydration that caused me trouble. Next time I’ll try the salty big meal with extra water!

  21. Jaime says

    How simple was THIS?! I had a can in the fridge and some strawberries and made this in less than 5 minutes for the kids (ok and maybe I had a couple bites – lol). DELICIOUS!

  22. Lauren says

    As I’m looking at the recipe, I’m wondering….could you make this and put it in the ice cream maker for strawberry ice cream? It seems like it would work out. 🙂

  23. Susan says

    Im a chocolate girl!… I have no strawberries right now but i have some raspberries in the fridge, along with a can of coconut milk waiting for me to fix it up! Thinking of doing raspberry chocolate frosting shot! Your strawberries are beautiful, did you grow from seeds? How long did they take to grow? I have a plant that has sprouted, super excited to see it grow! Thx for the recipe.

  24. katie says

    Katie your a genius! I have just recently discovered your blog and im so excited to try some of your recipes! I wanted to ask, when you use oil in your recipes what kind do you typically use?

  25. Kate says

    Chocolate!!! But only if it’s dark. None of that white chocolate or milk chocolate for me. Yuck, tastes like a lie lol.

  26. L says

    all three together, Neapolitan frosting shots…yes! I think I am going to try a pistachio one too, just for fun 🙂

  27. Nichole says

    Just tried these… They are amazing! I used tofu for mine and it turned out great… Also, you have hooked my brother to this recipe. He liked it so much because of the picture of who made. Haha

  28. whitney says

    How do you get your coconut milk to thicken up. Ive tried this a few times, opening the can and just leaving it in the fridge overnight. Ive tried leaving it in for almost three days once and still liquid! I mean, there’s nothing wrong with coconut milk on its own, but these look delicious!

  29. Connie says

    Another recipe I can’t wait to try. My grocery list grows every time I read one of your posts! LOL I love all three flavors. It all depends on my mood and the weather. I tend to lean towards strawberry in summer. Vanilla is my favorite when I don’t feel well. Chocolate is good anytime, of course! Thanks Katie!

  30. Laury says

    This is the EXACT recipe I used for my daughters first birthday party cupcakes! Not even kidding! I used date sugar, just a teaspoon and a tiny pinch of salt. Great minds…even though yours is consistently better LOL

  31. Cookie says

    I have to ask … what does one do with coconut milk that doesn’t thicken? Can you tell if it is thick before you open the can? I live in a very rural area and don’t have many options as to which brand of coconut milk I’ll buy IF I can find it. Thanks.

    And congratulations on the gorgeous strawberries.

    • tiffany says

      there are plenty of recipes for coconut milk…katie has “milkshake” recipes that say to use it if you want a really creamy shake, you could do that if you end up with a can that wont thicken…you could also make an icecream recipe with it, or popsicles. I made popsicles with coconut milk and cocoa with a touch of sugar, it tasted like a macaroon. the cocoa really brought out the coconut flavour

  32. BroccoliHut says

    Most of the time, I’m a chocolate girl–all the way. However, if it’s a dish in which assorted toppings are involved (e.g., fro-yo or ice cream), I go for the vanilla 🙂

  33. Brittany says

    Hello Katie, i just discovered your blog yesterday and have been scouring its contents since! Since going Paleo a few months ago it’s refreshing to find a blog that has such amazing dessert recipes that are so healthy AND easy! And it’s nice to know that you can enjoy the sweeter things in life without feeling guilty 🙂 (if there’s one thing I miss, it’s having dessert after dinner). I can’t wait to try a tonne of them out in the holidays, especially the Luna Bars, they look AMAZING!
    Thanks a tonne for creating such an amazing blog, I will definitely be checking up regularly to see what new recipes you have in store 🙂

  34. Moni Meals says

    This is fantastic Katie. So you grew those strawberries? That is great if so!
    I will always be chocolate first, vanilla second, and strawberry last. However, I would make this in a heartbeat. 😉

  35. Alanna says

    I’m boring, lol… I almost aways go vanilla! Although like another poster, it’s mostly so I can go crazy with lots of toppngs, haha. I keep meaning to buy full-fat coconut milk and try the cool whip / frosting shots, but all I have on hand now is reduced fat, darn it!

    I have a total brown thumb, too! And Katie, you look lovely in that picture… Congrats on the strawberries!

  36. Caro says

    Hi Katie!
    I’m sure you got this question before. Which brand of stevia do you use? I am living in Germany and we don’t have as many brand options as you have in the States. Also, when do you use liquid and when powdered stevia? I would like to have a recommendation and maybe order it online.

  37. Jen says

    Hi Katie! Can’t wait to try these later. I have a question, though… I’ve tried several times to make the chocolate shots, and it seems like the coconut milk NEVER gets thick enough, at least never as thick as the can in your picture. I’m using Thai Kitchen full-fat, so it’s not the brand. I leave it in the fridge overnight but it just doesn’t seem to get there. Have I just gotten multiple bad cans, or do you think there’s something else I’m missing?

    One other random question: What WordPress theme do you use? I like the layout.

    Thanks so much! You’re one of the people who has made going vegan a total blast! I have more fun with food and dessert now than I ever did as an omnivore. 🙂 I really appreciate everything you do!


    • Jen says

      Update: This time it seemed to work! Yummy. Idea for leftover, watery coconut milk: Frozen banana, a few strawberries, stevia, 1/4 cup coconut milk, and almond milk. Delicious straw-banana shake! 🙂

  38. Chloe says

    Oooh, why not put these frosting shots on top of your strawberry shortcake pancakes? Yum, I am going to try that…although I do prefer chocolate! Or I could just put your chocolate frosting shot on your brownie batter pancakes! The possibilities are endless!:D Thanks again, Katie!

  39. Susan says

    To those of you with the problem of your coconut milk not getting thick….you need to “listen” to the dan before you buy it……pick the can up in the store and just shake gently…basically just turn it upside dow and back a couple of times…you shouldnt hear any liquid moving in the can, you know hat sloshing sound…the can should sound solid, this means the inside has already set up. Then after chilling, i always just turn the can over and open the bottom and just pour off the liquid, then your just left with the solid. Hope this helps!

  40. Rebekah says

    You look absolutely radiant in this photo!

    I am not usually a fan of frosting, but I do love coconut milk and mousse so I bet I would love this!

  41. Caz says

    For anyone in the UK I used Waitrose own full-fat coconut milk and it worked just fine – thanks as ever Katie!

  42. Millicent says

    This is totally worth dragging the kids to the store to get canned coconut milk!!!! Looks so yummy!!!!!

  43. Magic and Mayhem says

    This was a flop for me. I was so excited because we just went strawberry picking and I saved some berries after freezing and making jam. I even had a can of Thai organic coconut milk (exactly the same one you show!) just waiting to make it. The coconut milk looked super thick when I took it out but when I blended it with the strawberries I got soup. It was a very expensive flop. 🙁 I didn’t much care for the taste anyway though — it was very strongly coconut flavored. Maybe chocolate would be a better fit for me. I’m reluctant to try again and waste the ingredients though…

  44. Em says

    I made this with real vanilla seeds and also whizzed up some forest fruits in it. Then used it to sandwich together a Victoria sponge cake – amazing!

  45. Cara says

    I loved this! So yummy! Thank you, thank you! I had a stomach ache…long story and it eased up so much. 🙂

  46. MsDerious says

    Every can I buy steadfastly refuses to layer, like homogenized cows milk. Perhaps the stuff in the UK is different somehow. Any UK folks successfully made this and what brand did you use? Thanks

  47. Anna says


    First of all I looooove your blog! it’s amazing. Thanks! 😀
    Now the actual question:
    Does heat affect the hold of the frosting? will it spill out when it acquires room temp.?
    thanks again!

  48. Kristine says

    I wanted to make the strawberry frosting, but wanted an intense strawberry flavor. I ground up freeze dried strawberries and used them instead of fresh. It was wonderful! The Colorado ended up being a beautiful pink and the flavor was lovely. Topped with a fresh strawberry and it was pure perfection. Thanks for your delicious and creative recipes.

  49. Bearspirit says

    I would suggest a different brand than Thai coconut milk. While checking labels recently, I noticed very few brands are preservative free! Great recipes, nutella is another poor choice though, check the ingredients! Thanks for the inspiration.

  50. Kimberly says

    First off, I would like to say your strawberry mousse pictures are stunning & you are absolutely beautiful. You could be a model! I was wondering if you had a substitution for the coconut milk in a can since I do not use anything out of a can anymore. How would you get the desired thickness/consistency, avocado maybe?

  51. Mia says

    I know I’m a bit late to the party here, but it seems no one has pointed it out yet – the link for “vanilla frosting shots” goes to a “vegan cool whip” recipe which looks awesome but doesn’t contain any vanilla. I guess you could add vanilla to it easily enough, but there’s no mention of that so not sure if that was the intention or you just made an error in copy/pasting? Anyway, just thought you should know. Definitely going to try the recipe, vanilla or no! 🙂

  52. Jess says

    OMG! I was just told about your site today, and drool!!! How are you not famous with treats like these in today’s calorie conscious world?
    I am making these asap! I think I have just died and gone to Heaven btw!
    And congrats on the Strawberries! I kill plants too but if you get Aloe Vera (which you can eat) and put it in a really big pot, and French Peppermint, they are really hardy and don’t need a lot of care or attention. For a black thumb myself, I have managed to make these grow.

  53. Mirzel says

    Hey, this looks delicious and I want to make it for Christmas (with frozen raspberries instead of the fresh strawberries), but I wonder how many cans of coconut I need to make? It looks like it might be one recipe for one person?

  54. Anononon says

    Canned coconut milk in the fridge will mix with pretty much anything and whip up to something delicious, carbo, cocoa powder,nut butters, pureed strawberries, you name it and add sweetener (liquid stevia, whatever)…pretty simple really but dairy-free and I guess people need a reminder that it’s out there. Great reminder…I will have to remember to buy some carob to try…

  55. Mel @ says

    Heres a helpful idea for this summer – if you paint small rocks to look like strawberries, apparently squirrels won’t munch on your fruits because they assume it’s just rocks! Thanks for the recipe!

  56. Carina says

    I have just found this site and whipped up some of your “chocolate frosting” shots…and oh my goodness, let me just say – I’m SO glad this site exists! You are a life saver for creating sugar free treats that actually taste yummy!

    Anytime I eat sugar I feel icky…but alas, I’m SUCH a sweet tooth. So these recipes solve the problem. Thank you so much!!

  57. Natasha says

    Your recipe sounds wonderful! I was just wondering if i could actually use it as Frosting – does it spread well and hold it’s consistency at room temperature? I’d love to make this for my sons 4th Birthday – he’s allergic to almost everything.

  58. Rachael says

    Simple question, really. What do you use to blend these together? I made the chocolate shots and they rocked, but cocoa powder works fabulously with the handheld mixer. The mixer doesn’t stand a chance with strawberries.

  59. Adria says

    I want to make this frosting as a healthier option for my son’s 1st birthday cake. When you say “blend” in the instructions do you mean with a blender or food processor or just by hand/whisk? Thank you!!

  60. Mel says

    It doesn’t say in the recipe what to do with the strawberries before adding it to the coconut milk. Do you blend? Please add steps for those of us who are cooking-challenged.

  61. Anonymous says

    Can I ask can u really taste the coconut when this is ready? I love the look of this but I really don’t like coconut very much. So is there alot of taste of coconut? Jo

  62. londa says

    Is there a way to tell if you have a “bad” can of coconut milk? I bought one to try this recipe and it definitely was not as thick as the picture. Or do you just buy one and hope it’s good? 🙂

  63. Carolyn says

    If you are like me and allergic to strawberries, what can I sub for them? Do you know what amount of blueberries or raspberries would work?

  64. Mama Lee says

    I just discovered your blog & I am in LOVE… you are the healthy & GF dessert QUEEN in my eyes!! I can’t wait to try some of your recipes, nor can my kids wait for me to try them. One thing, I was trying to find your vanilla frosting shot recipe, but it goes to homemade whipped cream… which I also want to try, but right now I have my eye on frosting :).

  65. Vicky says

    Hi –

    I love that you are posting healthier options for cake and frosting/mousse! I tried out a recipe of yours and attempted to substitute in blueberries for strawberries.

    Since I couldn’t keep the coconut milk in the house (keeping it open in the fridge was too tempting for me and my roommate), I tried the coconut cream option based on the comment “or use Coconut Cream instead, for a no-fail option”.

    The cake turned out delightfully, but the coconut cream was not what I expected and it was a soupy mess. Unfortunately, I don’t think this is a good substitute and just wanted to let you know.

    Thanks! Keep posting great things!

  66. bonnie says

    Katie, is this suppose to be blended in a regular blender? I chilled the coconut cream and then put everything in my blender and it did not turn that pretty pink color like yours and it was very soupy! What should I do?

  67. Carole Rosenthal says

    Love your website. Will definitely make the strawberry & chocolate mousse recipes. They seem easy and healthy! Had lap band surgery over a year ago, and I am searching for new, relatively band friendly recipes (running out of ideas). Yours are perfect. Now, may be I can wean myself off of frozen yogurt!
    Thanks so much!

  68. Josephine says

    Thanks for the recipe looks great? However, does coconut milk have a very strong coconut taste that would conflict with other flavors?

  69. lauralee says

    I have not tried these yet but I LOVE the chocolate frosting shots! I was wondering if you had heard of natural, alcohol-free strawberry flavor…I have one made by Frontier. I was thinking of adding a bit to this recipe.

  70. Heather says

    Great recipes!! Do all these frosting recipes work well on cake? Does this one work well with frozen strawberries?

  71. Ruth says

    I love crispy cookies but when I use flour that isn’t the regular white flour, they are always soft and fall apart. Any good recipes for crispy cookies?

  72. Nancy says

    When preparing the Strawberry Mousse instructions say “blend” ingredients, does that mean using an electric blender or stir by hand? Also, do I use large sized strawberries, medium or smaller?
    Thanks 4ur help:)

  73. Kat says

    I am making a cake for my son’s first birthday! What can I use instead or with strawberries to make it a different color?

  74. Diana says

    I made this a few days ago. Although the texture and color were quite good, the flavor was very odd to me and I couldn’t eat much of it. I’m not sure if it would be better sweeter or not. I used powdered sugar and didn’t sub in any different ingredients. It was worth an attempt, but I don’t think I’ll be making this again. On the other hand, the strawberry cheesecake dip I made this morning tasted very good, and I’m excited to try it again with strawberries and maybe other dipping items.

  75. Caroline says

    I love this! But I have a question – when you say blend you mean with what? With a whip? With a blender? I’m just not sure a whip will break down the strawberries enough but at the same time a blender will not “whip” the coconut milk enough.

    • Jason Sanford says

      I’ve had that happen with trying to make regular coconut whipped cream once before with trader joes coconut cream. Usually it is thick and creamy when I open the can, but every so often I get a can that is a brick of coconut at the top. Is that how yours looked before beginning?

  76. Lisa P says

    5 stars
    This was excellent and easy to make. I made it fully vegan using Trader Joes vegan cream cheese and cashew nut strawberry yogurt. I cut the powdered sugar in half and it still tasted great. Definitely will make again. Everyone in the family loved it.

  77. Joseph Page says

    I am wondering how to obtain a thicker consistency for my mousse? I do use cream cheese, but it sometimes comes out watery and thin. I could use gelatin, but am trying to be frugal. Maybe pulsing in my blender instead of high speed? Any advice?


  78. Sarah says

    5 stars
    Oh how I wish I could print your recipes WITH A PHOTO!!!!! Your photos are amazing, and I find it utterly impossible to get one onto the printed recipe pages. I don’t want to forget how amazing this looks….

    • CCK Media Team says

      We used to have this option but it was slowing down the site and making the user experience not great. Hopefully we can bring it back someday!

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