Friday Foodies – Vegan Strawberry-Caramel Mousse

From The Vegan Woman’s website

Strawberry-Caramel Layered Mousse Cake 

Serves 3-4 cups (depending on the serving dish)

Vegan Strawberry Layered Mousse Cake – pampering and simple to prepare.


For the mousse layers: 
400g chilled coconut cream (1 can) – Look for the tins with the highest percentage of coconut extract
1 tbsp of Vanilla instant pudding
5 tbsp strawberry jam
4-5 tinned strawberries (though its tempting to use fresh strawberries, tinned strawberries have the benefit of having soaked up the syrup making them softer and better for the mousse)
1/2 tbsp pink food-colouring gel (optional) 
For the caramel layers:
250g caramelised biscuits (the kind you get in the complimentary hotel hot drink tray)
5 tbsp of tinned strawberry syrup
For the topping:
3-4 tbsp of strawberry jam
Fresh strawberries for decoration

Strawberry topping for a perfect Vegan Strawberry Layered Mousse Cake

How do you make it:

  • Open the chilled coconut tin and drain the excess liquid until you’re left with just the thick creamy coconut extract. Add this into a bowl and whisk with the instant pudding. 
  • Add the 5 tbsp of strawberry jam, the food-colouring gel and the 4-5 tinned strawberries. Whisk together then refrigerate for 15 min.
  • Crush the biscuits in a food processor/ blender. Add the strawberry syrup and continue to blend until the mixture is moist but not too sticky.
  • In your serving vessel start with a layer of the biscuit mixture then alternately layer with the mousse. Top with a small layer of strawberry jam and decorate with fresh strawberries. 


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