Best Dairy Free Lemon Mousse Recipes

Vegan Lemon Mousse (Gluten Free) image

Provided by Sarah Jane Parker

Time 3h25m

Number Of Ingredients 10

1 cup So Delicious Culinary Coconut Milk* ((OR full fat canned coconut milk, mixed well))
1 cup So Delicious Vanilla Organic Almondmilk with Cashew Vanilla ((for nut free, use rice milk, hemp milk, or oat milk))
2 Tablespoons unbleached cane sugar ((optional, you can use Stevia if you want instead))
3-4 Tablespoons fresh lemon juice, depending on how tart you want your mousse
1 pinch natural yellow food color powder ((I use McCormick))
1 dash salt
3 Tablespoons cornstarch
1 teaspoon vanilla extract
4 ½ ounces So Delicious CocoWhip coconut whipped cream ((1/2 a 9 ounce container))
zest of 2 lemons** (see note)

Steps:

In a small saucepan, combine the coconut milk, almondmilk, sugar, lemon juice, natural yellow color powder, and salt and whisk until combined.
Start out sparingly with the food color powder, and add more as you like. You can always add more, but you can't take it out once it's there.
Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.
Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you've made lemon pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover it 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).
Place in the fridge and cool 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 So Delicious CocoWhip with a spatula until well mixed.
Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.
Top with more CocoWhip and berries if you like. Enjoy!

Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Fat 11 g, SaturatedFat 8 g, Sodium 31 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

Dairy Free Lemon Mousse Recipe - (3.9/5) image

Provided by coconutrecipes

Number Of Ingredients 6

6 farm fresh eggs
2 tablespoons lemon zest (2 lemons)
4 tablespoons or more of fresh lemon juice (2 lemons)
1/4 - 1/2 cup liquid or granulated sweetener
1/2 cup coconut cream*
sea salt

Steps:

Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens. Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes. Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff, set aside. Beat the egg whites with the salt until stiff peaks are formed. Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold in the egg whites into the yolk and cream mixture. Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up. Quick notes *Coconut cream is the thick cream that settles at the top of refrigerated full fat coconut milk. Variations The lemon zest can be felt in the mouth, so if this texture bothers you, I'd suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary. Recipe submitted by Kate, Highlands Ranch, CO