Although I haven't tried making it with other fruit, I feel pretty confident that it would be equally tasty with strawberries or blackberries or a combination thereof- so experiment and use what you have on hand!
Raspberry Mousse (serves 3-4)
1 can coconut milk (we use Native Forest)
1 tsp agar agar powder
1/2 tsp gluten-free vanilla extract
2 cups raspberries, fresh or frozen
1/3 cup honey (or other liquid sweetener if you're vegan)
In a blender, place raspberries and honey. In a medium saucepan, bring coconut milk, agar agar and vanilla to a rapid boil. Whisk continuously for several minutes. Remove coconut mixture from heat and place in blender. Mix everything thoroughly. Pour immediately into dessert cups and place in the refrigerator. Allow 4-6 hours to cool and set. Top with raspberries - or not - and serve!
Note: it will set faster if you use frozen fruit.
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