Moroccan tea glasses surrounded by fairy lights, half filled with dairy free strawberry mousse, topped with fresh berries

Summer Berry Mousse Cups {nut free, V}

Light and fluffy Summer Berry Mousse Cups – fresh strawberries, raspberries, coconut and lemon combine with agar agar (a plant-based alternative to gelatin) for a quick and simple dessert. Naturally nut and dairy free.
Serves 10 (1/2 cup per).
Course Dessert
Cuisine Plant-based
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 163kcal
Author Naturopath Lauren Glucina


  • 5 teaspoons agar agar flakes
  • 5 tablespoons cool water
  • 4 cups berries (3 of strawberries, 1 of raspberries)
  • 1 1/2 cups coconut milk (tinned, full fat)
  • 1/4 cup pure maple syrup
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch coarse sea salt
  • 1/4 cup coconut oil
  • 2 teaspoons soy lecithin (choose organic, sunflower lecithin is an alternative)


  • Wash berries, cut off green tops and add to blender (reserving half a cup of strawberries) with the coconut milk, maple syrup, lemon juice, vanilla and sea salt. Blend till smooth.
  • In a small saucepan, whisk agar agar into cool water. Bring to a boil, then reduce to a simmer for a couple of minutes – whisking the whole time to fully dissolve the agar agar and prevent clumping. 
  • Pour agar agar mixture into the blender, add coconut oil and lecithin, and blend again till smooth. Add the remaining strawberries and blend till just broken down – the idea is to have some chunks in there.
  • Pour into individual glasses – half a cup per (will yield 10 serves), and set in the fridge for 3-4 hours or more.
  • To serve, add fresh mixed berries, a sprinkle of freeze dried raspberry powder and a mint leaf to each glass. Enjoy straight out of the fridge for the best consistency.


  • Serves 10. I served these in small tumblers, about 1/2 cup of mousse mixture per. You might like to use more to fill a larger glass.
  • Frozen and thawed berries will work fine if you can't get fresh.
  • Organic soy lecithin is used to emulsify the fats with the water. Sunflower lecithin is an alternative but may darken the colour of the mousse. Lecithin is itself a type of fat, and does not contain protein. This means those who have a sensitivity to soy may still be fine with soy lecithin. Choosing organic lecithin means it is has been extracted from the plant without use of toxic solvents. 


Calories: 163kcal