Lemon Raspberry Mousse

Justin Tyson
Justin Cooks Good
Total
2h 25min
Prep
25min

Ingredients

  • 2 scoops Vanilla Ka'Chava
  • 1 can full-fat coconut cream, chilled overnight
  • 1/2 cup vegan Greek yogurt
  • 1 cup raspberries (fresh or thawed frozen)
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2–3 tbsp maple syrup or agave
  • Pinch of salt
  • Garnish w/ extra raspberries, lemon zest, & mint leaves

How to make

  1. Whip the coconut cream: Scoop the thick coconut cream into a chilled bowl and whip until light and fluffy.
  2. Raspberry lemon blend: Blend raspberries, lemon juice, maple syrup, vanilla, and salt until smooth. Optional: strain for a silkier mousse texture.
  3. Add the vegan Greek yogurt and vanilla Ka’Chava to the whipped coconut cream. Gently fold in the raspberry lemon mixture until smooth and airy.
  4. Spoon into serving glasses or jars and refrigerate for 1–2 hours until thick and mousse-like.
  5. Top with fresh lemon zest, mint leaves, and a few raspberries right before serving.