Coconut Mousse Recipe - Clean Eating Magazine

Lemon Coconut Mousse

Chef Joanne Lusted's creamy tropical mousse blends rich coconut milk with fresh citrus for a downright heavenly combination you're sure to love.
Lemon Coconut Mousse

Lemon Coconut Mousse

  • Duration
  • Cook Time
  • Prep Time
  • 9Servings


  • 3 tbsp fresh lemon juice
  • 1 tbsp unflavored gelatin
  • 14 oz light coconut milk
  • 1/3 cup organic evaporated cane juice
  • Seeds of 1 whole vanilla bean or 1/2 tsp pure vanilla extract, optional (TIP: To extract seeds from whole bean, halve bean lengthwise and scrape out seeds with the tip of a dull knife.)
  • 3/4 cup egg whites (6 large egg whites)
  • 1 kiwi, peeled and diced
  • 1 mango, peeled, pitted and diced
  • 1 cup sliced fresh strawberries
  • 1/2 cup shredded unsweetened coconut, toasted


  1. In a small bowl, add lemon juice. Sprinkle gelatin over top and set aside for 5 minutes.
  2. Meanwhile, in a small pot, heat milk on medium until small bubbles form around edge. Whisk in cane juice and vanilla (if using) until cane juice dissolves. Whisk in gelatin mixture until dissolved. Transfer to a medium bowl and refrigerate, whisking occasionally, for 15 minutes.
  3. With a whisk or electric hand mixer, whip egg whites until soft peaks form. Working in 1/4-cup increments, use a rubber spatula to gently fold egg whites into milk mixture until just combined; do not over-mix.
  4. Divide mixture among small dessert glasses, cover with plastic wrap and refrigerate for 2 hours, or overnight. To serve, top with kiwi, mango, strawberries and coconut.

Nutrition Information

  • Serving Size: 1/2 cup mousse and toppings
  • Calories: 136
  • Carbohydrate Content: 16 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 57 mg
  • Sugar Content: 12 g
  • Polyunsaturated Fat Content: 0.5 g