This easy lemon mousse is a creamy lemon dessert recipe that only looks complicated to make and is a great alternative to heavy sweets. This is perfect for spring holidays like Easter, but it's also great for any time of year when you want a special treat made with fresh lemons. Makes 3 ½ cups of mousse, about 7 servings of ½ cup eachVegan, gluten free, peanut free, soy free
9ounce(1 container) So Delicious Cocowhip coconut whipped cream*
Instructions
In a small saucepan, combine the coconut milk, dairy free milk, sugar, lemon zest, vanilla, natural yellow coloring, and salt and whisk until combined.
With the food coloring, add a few drops to start and add more to get the color you want. The yellow color of the mousse will be lighter since it will be folded with the coconut whipped cream.
Add the lemon slices to the saucepan in the coconut milk and bring to a simmer over medium-low heat until simmering.
Simmer with the lemon slices for 5 minutes, then remove the lemon slices. Continue to cook the coconut milk mixture. The lemon slices help to add flavor from the lemon rind without adding too many lemon zest pieces in your mousse.
Scoop out about ¼ to ⅓ cup hot milk into a small bowl and whisk the cornstarch into the small bowl to create a cornstarch slurry.
Pour the corn starch-milk slurry back into the saucepan, whisking constantly. It will start to thicken immediately. Continue to cook and stir with a whisk or spoon constantly for about another minute until it is thickened and until it is mixed well and there are no lumps. You've made lemon pudding! One more step to make our mousse.
Remove the lemon pudding from the heat, and cool in the pan for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened "pudding skin" on top that can create lumps when you mix it again).
Chill the lemon pudding in the fridge for about 30-45 minutes. It doesn't have to cool completely, we just need it to cool enough to mix with the Cocowhip.
Once the lemon pudding has cooled a bit, uncover it and fold in the container of Cocowhip with a spatula until well mixed.
You can leave it all in one bowl or scoop the mousse into small glass dishes or ramekins, cover, and chill for several hours or overnight.
Top with berries and more Cocowhip if you like before serving!
Video
Notes
*So Delicious Cocowhip is a dairy free whipped topping made with coconut oil. You can use whipped cream made from the Silk heavy whipping cream but it won't be as sweet or as airy. I don't recommend using the dairy free Reddi-wip since it deflates pretty quickly and won't add the air bubbles you need to make your mousse airy.