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(4 servings)

  • 5.3 oz fresh blueberries
  • 1 can coconut milk, refrigerated for at least 2 hours
  • 3.4 fl oz aquafaba (1 package preserved chickpeas)
  • 1 tsp vanilla extract
  • 1 oz coconut sugar
  • Sliced toasted almonds


Open the can of coconut milk and separate the cream from the water. Put the cream in a bowl and whip until firm. Set aside in the fridge.

Beat the aquafaba (liquid from the preserved chickpeas), increasing the speed little by little, as if beating egg white. Within a few minutes, you will obtain a spongy meringue texture, white and firm. Once it forms stiff peaks when you lift the whisker, set aside.

Mash the blueberries until there are no lumps and mix with coconut sugar. Transfer to a bigger bowl, add 3.5 oz coconut cream (weigh the amount). Mix gently, in folding motion, until smooth.

Add vanilla extract and the 3.5 oz of aquafaba meringue (weigh the amount) in the same way, in downward folding motions, so that it rises and doesn’t lose air.

Once you have a smooth mixture, distribute into four bowls and allow to set in the fridge for a couple of hours.