This post may contain affiliate links. Please read our disclosure policy.

Super light and fluffy strawberry mousse made vegan! This airy strawberry mousse is prepared from just 7 ingredients and is naturally sweetened! The perfect summer dessert!

Aquafaba Strawberry Mousse

I can’t tell you how many strawberries went into the making of this recipe!

A LOT. But it was worth it because the result is a super light and fluffy strawberry mousse that tastes like cotton candy! It’s not too sweet, full of strawberry flavor, and makes the perfect summer dessert! Plus, it requires only 7 ingredients and is naturally sweetened and gluten-free! You guys have to try this recipe!

Aquafaba Strawberry Mousse

🥣 How to Make It

The base is strawberries (obviously!), maple syrup to sweeten, and vanilla extract. You can use seeds from one vanilla bean; the mousse will pack even more vanilla flavor.

Important tip: Use the best strawberries you can find. Their sweetness and flavor will affect A LOT of the results. It can go from meh to delicious. I haven’t tried frozen ones, so let me know if you do! I did try with (frozen) raspberries, though, and it was just as delicious! So if you are more of a fan of raspberries, use them instead of strawberries.

You start by making a simple strawberry juice by blending the ingredients together until smooth. Then set aside while you prepare the rest.

The not-so-secret ingredient that gives the mousses their light and fluffy texture is aquafaba. You know, that yellowish liquid that comes in cans of cooked chickpeas. I told you I used a lot of strawberries while testing this recipe. Well, I also used a lot of aquafaba. So, I have enough chickpeas to make hummus for the rest of the year.

The problem with aquafaba is that it tends to collapse quickly if you don’t add something to harden it. The chocolate helps firm up everything when making chocolate mousse, but it’s a different story to make fruit mousse. I had to rely on coconut cream + agar to get a light and fluffy texture that is perfectly soft yet keeps its shape well.

Do not omit the agar. It’s an essential ingredient to this recipe as it hardens the mousse and prevents the strawberry juice from separating from the aquafaba. I don’t have any substitute to recommend for the agar, maybe pectin would work, but I haven’t tried it yet.

Aquafaba Strawberry Mousse

Heat the agar with coconut cream until it boils to activate it. Next, stir in the strawberry juice and mix until well combined. I don’t heat the strawberry juice with the coconut cream because strawberries lose flavor when heated. Then you will have to let it cool for about 20 minutes, you don’t want it to be too hot, or it will collapse the aquafaba.

While the coconut strawberry juice is cooling down, whip the aquafaba to firm peaks using an electric whisker. This step can take up to 5 minutes.

Aquafaba Strawberry Mousse

Finally, fold half of the coconut strawberry syrup into the aquafaba and carefully mix with a spatula. Once fully combined, pour in the rest of the juice and fold again until combined. Transfer to jars and place in the refrigerator for at least 3 hours. The mousse will firm up as it cools.

These mousses have a very light pink color. If you want them to be more colorful, stir half a teaspoon of beetroot powder when blending the strawberries. I didn’t use any as it looked more natural this way. You could also use half strawberries and half raspberries; I tried it, and the color was a bit pinker.


Can I use other berries to make this recipe?

Of course! I’m sure raspberries, blueberries, or even cherries would taste delicious!

Can I omit the coconut cream?

Unfortunately not, the coconut cream not only helps the mousse firm up once chilled, but it also brings some creaminess.

How long do these strawberry mousses keep?

These mousses will keep for up to 3 days in the refrigerator.

Aquafaba Strawberry Mousse

These aquafaba mousses are fluffy, light, and not too sweet. It makes the perfect summer dessert, plus it’s very low in calories! Yep, it’s good for your waistline!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Aquafaba Strawberry Mousse
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Aquafaba Strawberry Mousse

Strawberry Aquafaba Mousse

5 from 9 votes
Author: Thomas Pagot
7-ingredient strawberry mousses that are light and fluffy! Naturally sweetened and gluten-free, it's the perfect summer dessert!
Prep Time : 20 minutes
Total Time : 20 minutes
Servings 5 jars
Calories 114 kcal


  • 7 ounces fresh strawberries (the sweetest you can find)
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract or seeds from one vanilla bean
  • 2/3 cup coconut cream*
  • 1 tbsp water
  • 3/4 tsp agar powder
  • 1/3 cup aquafaba (from one 15-ounce can chickpeas)
  • toppings: coconut cream, chocolate shavings, fresh strawberries


  • Place the strawberries, maple syrup, and vanilla extract in a blender. Blend on high speed until smooth. You should get a thin juice. Transfer to a mixing bowl and set aside.
  • Add the coconut cream to a medium size saucepan. In a small bowl, dissolve the agar with the water and add to the saucepan. Heat over medium heat, whisking regularly until it just starts to boil. Remove from heat as soon as it starts boiling.
  • Pour the hot coconut cream into the strawberry juice bowl and stir to combine. Let cool for 20-25 minutes or until just warm. It should not be hot.
  • If you haven't already, drain the chickpeas from the can and reserve the juice (aquafaba). Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until firm peak forms, about 5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape. Don't be scared to whip for at least 5 minutes.
  • Pour half of the coconut strawberry juice into the bowl and carefully fold it into the aquafaba using a spatula. Once fully combined, pour the remaining strawberry juice and fold again until the juice is completely integrated into the aquafaba. Try not to overmix. Stop as soon as it's combined, and no juice remains at the bottom of the bowl. The batter should be very light and fluffy.
  • Use a spoon to transfer the strawberry mousse to jars. Cover with plastic film and refrigerate for at least 3 hours.
  • Before serving, top with a dollop of coconut cream and chocolate shavings! The mousses will keep for up to 3 days in the refrigerator.


*The top and hard part from a can of chilled coconut milk.
I also tried this recipe with raspberries only, and half strawberries and half raspberries, and both worked great. If making raspberry mousses, I recommend straining the juice to remove the seeds. Make sure you have 7 ounces of juice after straining.
These mousses are not too sweet, so if you have a sweet tooth, I would recommend adding 1-2 tbsp of sugar, not maple syrup as more liquid might change the texture of the mousses.


Serving: 1 Jar | Calories: 114 kcal | Carbohydrates: 12.9 g | Protein: 1 g | Fat: 7.3 g | Fiber: 1.5 g | Sugar: 10.2 g
Course : Dessert, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Aquafaba Strawberry Mousse
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Newest Most Voted
Inline Feedbacks
View all comments

This looks so light and delicious! You are a true wizard. Thank you for another amazing recipe!

5 stars
I made this but only used half the aquafaba as not to dilute the strawberry flavor. It was perfect and my guests loved it! Delicious and light!


I feel very stupid asking this, but when I made this recipe it the fruit part completely set and the aquafaba and fruit was super lumpy. I have a feeling I did something incredibly wrong, and I was wondering what did I do wrong? Did I let the fruit part sit for too long?


5 stars
hello thomas!
i tried this recipe yesterday and i was awesome. i loved it. i made extra juice of strawberries, maple syrup, and vanilla extract and added as a layer between the mousse and the whipped coconut cream before serving.
c’est trop bon!

5 stars
Easy to prepare, light, and oh so yummy. You are a genius!

Wow! I think I have found a new gem in the vegan community to follow 😉

Love your blog and the beautiful recipes!

What I don’t get about aqua faba.. isn’t it to salty for dessert?

5 stars
Merci beaucoup pour cette délicieuse recette qui a ébloui tous les invités. Une texture très agréable, même trois jours après, parfaitement équilibrée en terme de saveurs. Je l’ai faite avec un mélange de fruits rouges décongelés préalablement et utilisé le jus de décongélation à la place de l’eau. J’ai hâte de tester d’autres recettes de votre site. Merci pour votre créativité. Estelle

This looks amazing I can’t wait to try it! Where did you get your jars?

That looks amazing.

Looks great! Can this mousse be frozen?

Hi Thomas, another great recipe from you, thanks! I made this and while the taste was great, it came out a little too frothy/airy, without the richness I hope for in a mousse. Do you have any ideas about what I might not have done quite right? Or any suggestions for adding just a bit more creaminess? Could I increase the amount of coconut cream (and if so, would I have to add more agar?). Any suggestions welcome, as I enjoyed this and will definitely make it again!

[…] 11. Aquafaba Strawberry Mousse […]

5 stars
Hi Thomas-

If i were going to add this as a filling into some panna cotta molds, would i add them before the mousse has set or would i wait until it has set and try to pipe it in? I’ve never worked with mousse before so i didn’t know what the best way to go about using mousse is put it where it needs to be before it sets or after.

Can I make it without any cream? Can I dissolve agar agar in water?

5 stars
I refrigerated my can of of coconut milk that had only 12-14% milk fat so it didn’t get hard at all. But I used it anyway and it still came out good!

5 stars
Used this as a reference for my special tonight! Worked very well – I used pectin instead of agar, a 1/1 ratio and it set very nicely! And I used coconut water instead of regular water to emulsify the pectin, because we’ve already got some from the open coconut milk cans, and might as well not waste it. I also blended some fresh basil in with the strawberry juice and garnished with micro basil. it’s delicious! Well done and thank you!

5 stars
hi Thomas

What are the size of the serving jars? how many ounces?

5 stars
Used this as a reference for my special tonight! Worked very well – I used pectin instead of agar, a 1/1 ratio and it set very nicely! And I used coconut water instead of regular water to emulsify the pectin, because we’ve already got some from the open coconut milk cans, and might as well not waste it. I also blended some fresh basil in with the strawberry juice and garnished with micro basil. it’s delicious! Well done and thank you!

Hi Thomas,

I have all ingredients except xanthan gum or cream of tartar. Can I go ahead and make it without it or is it essential for this recipe? What does it do to the mousse? Please advise. Thank you!

Hi Thomas,
If I use a can of coconut cream instead of coconut milk, can I just pour 2/3 cup of it or does it still have to be the top part of it?

I am thinking topping a home made napolitan frozen vegan cake with this mousse. Have you tried to freeze it? Does it hold its shape and texture?

I’m going to attempt a cranberry mousse pie with this recipe as a base. I will substitute arrowroot for agar as I don’t eat corn products. Any and all advice is welcome!

Agar is a seaweed product NOT corn