vanilla bean mousse

File May 29, 3 10 54 PM

This is kind of a spin on our raspberry lemonade mousse post from a couple months ago, and will quickly become another (non-chocolate) favorite because it goes so well with berries…which are in fact a huge family favorite! I wanted to make this without any eggs, so it’s more gelatin like than it is a custard…but regardless the taste is amazing!

I love the “freckles” that using the actual vanilla bean caviar gives to dishes, both sweet and savory. I am seriously a sucker for those freckles, they are one of those simple things in life that bring instant joy and a smile.

A word about the dairy in this recipe. The tummies here at our home tolerate a full fat dairy on occasion. You can easily sub out the whipping cream with the coconut cream from a can of coconut milk. Simply put a can in the fridge, let it set overnight and in the morning, you’ll have cream on the top and the watery part on the bottom. Scoop out the cream and whip away.

We originally made this for Memorial Day, so that’s why we have pictures with it all dressed up in red, white & blue, but choose the fruit you want to pair with it and have fun decorating. We also poured it into a pie crust (paleo pie crust does exist…here!), but you can easily use a pretty gelatin mold or even better, use individual ramekins and let your guests decorate with whatever fruit they fancy. See what I did there…you now have pretty party food that you can involve your guests in and make them “foodies” just like us!

vanilla bean mousse

  • Servings: 12-14
  • Difficulty: easy
  • Print

the perfect pie for a family get together



  • 1 T grass-fed gelatin powder (we use this brand)
  • 2 T cold water
  • 1 can full fat coconut milk
  • ½ vanilla bean, caviar scrapped out
  • 6 T honey (you can use maple syrup, but this will lend itself a browner mousse)
  • ½ t vanilla
  • ½ c full fat whipping cream*, whipped


  1. Sprinkle gelatin in water and let bloom, should probably take about 5 minutes.
  2. Pour entire can of coconut milk into saucepan and toss in vanilla bean pod as well as the caviar from the inside, whisk to combine and evenly distribute the vanilla caviar.
  3. Warm till just simmering and allow to low simmer for about 10 minutes, whisking occasionally. This will allow the vanilla to totally flavor the coconut milk!
  4. Remove from heat, add bloomed gelatin and whisk til all gelatin is dissolved.
  5. In a glass bowl, add honey and pour vanilla/gelatin mixture through a fine mesh sieve, this will remove the bean pod, any large pieces of the vanilla pod as well as any pieces of gelatin that may not have fully dissolved. Be sure to scrap any vanilla caviar out of the bottom of the pan, they like to sink to the bottom, but you do NOT want to waste any of those freckles!!! Use a rubber spatula and get em’ all!
  6. Whisk until honey is completely melted and thoroughly mixed together & add vanilla
  7. Refrigerate until slightly set, approximately an hour, stirring occasionally…again, those vanilla freckles!!!
  8. When slightly set, pour whipping cream (or coconut cream if making a dairy free version) into a larger bowl and using an electric mixer, whip until stiff.
  9. Pour in vanilla mixture and mix until completely combined. Use a rubber spatula in the end to make sure all vanilla freckles (caviar) are combined and not sitting on the bottom. The mixture will be thick enough at this point that they shouldn’t be able to sink any longer.
  10. Pour mixture into prepared pie crust (our recipe is amazing), gelatin mold or individual ramekins.
  11. Top with whatever fruit you have on hand and refrigerate until completely set, shouldn’t take more than a couple hours.
  12. *for a non dairy version, use the cream from the top of a can of coconut milk, whipping up until light and fluffy, just keep in mind you need 1 c total, so if you need the cream from more than 1 can of coconut milk, plan accordingly.

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