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Cherry Mousse
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5 from 1 vote

Cherry Mousse w/ Coconut Whipped Cream


For the Mousse:

  • 10 oz frozen cherries
  • 2 avocados
  • 1 tsp vanilla extract

For the Whipped Cream:

  • 2 (15 oz) cans full fat coconut milk, chilled overnight
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract


For the Mousse:

  • Add 10 oz frozen cherries, the pulp from 2 avocados (~2 C) and 1 tsp vanilla extract to the food processor.
  • Blend on high until smooth.

For the Whipped Cream

  • Place 2 cans of coconut milk in the refrigerator overnight.
  • Scoop out hard cream from coconut milk and discard any liquid.
  • Add hard cream to mixing bowl with maple syrup and vanilla extract.
  • Use a hand mixer or stand mixer and mix on high until it reaches whipped cream consistency.


Read all ingredient lists; avoid added msg, gluten, salt, etc.