Layered Vegan Coconut Mousse
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A decadent yet light vegan dessert featuring two layers of fruit-infused coconut mousse: strawberry and mango. Perfectly creamy, dairy-free, and beautiful to serve.
Three layers of silky coconut mousse stacked in a glass like a tiny tasting menu, one strawberry, one mango, one pure cream. We keep it vegan and light so the fruit stays the star. It looks like a dessert from a fancy restaurant and takes barely any hands-on time.
🥄 Ingredients
- 🫗 1/4 cup coconut cream
- 🫗 1 cup fresh strawberries, washed
- 🫗 1 tsp vanilla extract
- 🫗 1/4 cup coconut cream
- 🫗 3/4 cup fresh mango chunks
- 🫗 1 tsp vanilla extract
- 🫗 Assorted fresh fruits, chopped
- 🫗 Cacao powder (for dusting)
- 🫗 Vegan chocolate sprinkles
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Strawberry Cream:** In a blender, combine 1/4 cup coconut cream, 1 cup strawberries, and 1 tsp vanilla. Blend until completely smooth. Transfer to a bowl and chill.
**Prepare Mango Cream:** Clean your blender, then combine the remaining 1/4 cup coconut cream, 3/4 cup mango, and 1 tsp vanilla. Blend until smooth.
**Assemble:** In serving glasses, spoon a layer of strawberry mousse, followed by a layer of mango mousse.
**Decorate:** Top with chopped fresh fruits, a dusting of cacao powder, and vegan chocolate sprinkles for a professional touch.
**Set:** For best results, place the glasses in the refrigerator for 30 minutes before serving to allow the mousse to firm up slightly.
🎥 Video Tutorial
Layered Vegan Coconut Mousse
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Mixing the Layers: If you want distinct, beautiful layers, spoon the second layer in very carefully using the back of a spoon. If you pour it too quickly, the layers will bleed into each other.
- ✕
Warm Ingredients: If your coconut cream is warm, it won't whip well or hold its shape. Always use it cold from the fridge.
🔄 Variations
Tropical Fusion: Add a teaspoon of lime zest to the mango layer to brighten the flavor.
Crunch Factor: Add a layer of crushed vegan granola or toasted coconut flakes between the mousse layers for a satisfying crunch.
🧊 Storage
- 📦
This mousse can be kept in the refrigerator for up to 2 days. It is best enjoyed fresh, as the fruit moisture may separate slightly over time.
💡 Chef Tips
Coconut Cream: Use the thick, white part from the top of a chilled can of full-fat coconut milk. Do not use the watery liquid at the bottom, or your mousse will be runny.
Natural Sweetness: If your fruit is not very sweet, add a teaspoon of maple syrup or agave to the blender.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →