Fluffy Vegan Kiwi Mousse
This vegan kiwi mousse is a light, fluffy, and heavenly dessert that bursts with a perfect harmony of sweet and sour flavors to finish off your meal.
Before I reveal the secret to making this scrumptious kiwi mousse, I’d like to introduce you to vegan “egg whites.”
Vegan “egg whites” are created by combining the following ingredients:
Aquafaba is the liquid that chickpeas are cooked in. It can be used as a vegan substitute for egg whites in many recipes, such as mayonnaise, meringues, mousses, macarons, and marshmallows. However, it is not as stable as egg whites, so it is important to use it right away.
To make aquafaba, simply drain the liquid from a can or jar of chickpeas. You can also make your own aquafaba by cooking dried chickpeas in water for a few hours. After you have cooked the chickpeas, you will need to reduce the liquid until it reaches the desired consistency.
If you are new to using aquafaba, I recommend starting with the liquid from a can or jar. This is the most consistent and reliable way to get good results. If you are concerned about using canned ingredients, you can buy organic and BPA-free cans or opt for organic chickpeas that come in a glass jar.
Cream of tartar, also known as potassium bitartrate, is a white powder that is a byproduct of winemaking. This powdered form of tartaric acid is a weak acid that can help egg whites or egg whites made from aquafaba reach their full volume potential by stabilizing them. It reacts with the proteins in egg whites or chickpea liquid to form a mesh-like structure that traps air bubbles, creating extra fluff.
FYI: You can also use lemon or lime juice to add acidity to egg whites, but cream of tartar is the most effective and will create the best and fluffiest results.
Aquafaba and cream of tartar (or lemon juice) are the only ingredients you will need to make egg whites. Just as with normal egg whites, you mix (using either an electric mixer or whisk) both ingredients until you can turn your bowl upside down. Below you can see a picture of the result. Pretty amazing, right?
Servings
4 jars
Ready In:
1 hour 15 minutes
Calories:
151 (per serving)
Good For:
Dessert
Introduction
About this Recipe
By: Amy Goodrich
As a Belgian (aka the land of the chocolate and beers) who has enjoyed her fair share of decadent chocolate desserts such as molten lava cakes, I know that nothing beats a chocolate-filled dessert.
But sometimes, you want something lighter and healthier. That’s where desserts like this vegan kiwi mousse come in. It’s light, low in calories, and super delicious. It’s the perfect way to satisfy your sweet tooth without feeling weighed down.
Plus, since it is made with healthy ingredients, you don’t have to feel guilty if you have some room left and want a second serving.
Ingredients
- 200g or 7oz fresh blended kiwi fruit
- 2 tbsp maple syrup, coconut nectar, or agave syrup
- ½ tsp vanilla extract
- ⅔ cup coconut cream (about 150 grams)
- 1 tbsp lukewarm water
- ¾ to 1 tsp agar-agar
- ⅓ cup aquafaba (about 85 grams)
- ⅛ tsp creme of tartar (you can use lemon or lime juice instead if you don’t have cream de tartar)
FYI: to get a better, creamier result only use the solid part of the coconut cream. Chill your can or carton of coconut cream in the fridge for at least 24 hours. This will allow the coconut milk to separate into a solid thick coconut cream layer and a liquid coconut water layer. For this recipe, you will want to use the thick coconut cream layer. You can save the coconut water for smoothies or other recipes.
Toppings
Tough you can top the kiwi mousse with whatever you like, here’s what I used for ours…
- Fresh strawberries
- Fresh kiwifruit
- Coconut flakes
- Cacao nibs
- Mulberries
Meet the powerhouse rock stars of this dish
Nutrition
This vegan kiwi mousse is a delicious and healthy dessert that is perfect for any occasion.
It is low in calories, packed with fiber, healthy fats, minerals, and vitamins. It is gluten-, dairy-, and refined sugar-free.
It is the perfect way to satisfy your sweet tooth without feeling guilty.
- Dietary fiber 9%
- Carbs 6%
- Fat 13%
- Protein 3%
- Calories 7.5%
NOTE:
The DRI (Dietary Reference Intake) for protein is 0.36 grams of protein per pound (0.8 grams per kg) of body weight.
This amounts to:
56 grams per day for the average sedentary man
46 grams per day for the average sedentary woman
Step by Step Instructions
Step 1 – Puree the kiwifruit
Blend the kiwifruit until smooth. Add maple syrup and vanilla extract, and puree again. Transfer to a mixing bowl.
Step 2 – Prepare the agar-agar
In a small bowl, whisk together lukewarm water and agar-agar powder until dissolved.
Step 3 – Make The Kiwi Coconut Cream base
Add the dissolved agar-agar mixture and coconut cream to a saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the kiwi juice. Let cool until lukewarm or warm to the touch.
Step 4 – Make The Vegan Egg White
Meanwhile, drain the chickpeas, reserving the liquid (aquafaba). Save the chickpeas for another use (hummus, falafel, veggie burgers, etc).
In a mixing bowl, beat the aquafaba and cream de tartar with an electric mixer on high speed until stiff peaks form. This can take up to 5-6 minutes. You should be able to turn the bowl upside down, just like you would do with normal beaten egg whites.
Step 5 – Fold the kiwi mix into the “egg whites”
Gently fold half of the cooled kiwi mixture into the aquafaba until just combined. Fold in the remaining kiwi mixture. Do not overmix. You want to keep the fluff into the mixture.
Step 6 – Let set in the fridge
Transfer the mousse to jars, cups, or glasses and refrigerate for at least 1 to 2 hours to set.
Step 7 – Add Toppings
Serve chilled, topped with your favorite toppings.
Easy, Printable Recipe Card
Fluffy Vegan Kiwi Mousse
Fluffy, light, and super delicious kiwi mousse made with love and wholesome ingredients.
Ingredients
- 200g or 7oz fresh blended kiwi fruit
- 2 tbsp maple syrup, coconut nectar, or agave syrup
- ½ tsp vanilla extract
- ⅔ cup coconut cream (about 150 grams)
- 1 tbsp lukewarm water
- ¾ to 1 tsp agar-agar
- ⅓ cup aquafaba (about 85 grams)
- ⅛ tsp creme of tartar (you can use lemon or lime juice instead if you don’t have cream de tartar)
Toppings
- Fresh strawberries, kiwifruit, coconut flakes, cacao nibs, dried mulberries, etc
Instructions
Puree kiwifruit until smooth. Add maple syrup and vanilla extract, and puree again. Transfer to a mixing bowl.
In a small bowl, whisk together lukewarm water and agar-agar powder until dissolved.
Add the dissolved agar-agar mixture and coconut cream to a saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the kiwi juice. Let cool until lukewarm or warm to the touch.
Meanwhile, drain the chickpeas, reserving the liquid (aquafaba). Save chickpeas for another use. In a mixing bowl, beat the aquafaba and cream of tartar with an electric mixer on high speed until stiff peaks form. This can take up to 5-6 minutes.
Gently fold half of the kiwi mixture into the aquafaba until just combined. Fold in the remaining kiwi mixture. Do not overmix. Keep the fluff in the mixture.
Transfer the mousse to jars, cups, or glasses and refrigerate for at least 2 hours. Serve chilled, topped with your favorite garnishes.
