Strawberry-Coconut Mousse Cake

Strawberry-Coconut Mousse Cake

Delicious vegan mousse cake featuring layers of coconut cream and strawberry mousse on an Oreo cookie base, topped with silky chocolate ganache. This elegant no-bake dessert showcases the classic pairing of strawberries and coconut, complemented by rich chocolate elements. Decorated with chocolate-dipped strawberries and swirls of whipped cream, this showstopper is perfect for special occasions or whenever you crave a luxurious treat.

Instructions

  1. Place the cans of coconut milk in the refrigerator overnight to allow the cream to separate from the water. You will only need the solid cream part for this recipe.

Base Instructions

  1. Crush the Oreo cookies either by placing them in a freezer bag and rolling with a rolling pin, or by pulsing them in a food processor until they form fine crumbs.
  2. Melt the vegan butter and add it to the crushed cookies, mixing thoroughly until well combined.
  3. Prepare a 20cm springform pan or set an adjustable cake ring to 20cm on a cake board.
  4. Press the cookie mixture firmly into the bottom of the pan to create a solid base.
  5. Place in the refrigerator while preparing the next layer.

Coconut Layer Instructions

  1. Open the chilled can of coconut milk and carefully scoop out only the solid cream part into a mixing bowl.
  2. Beat the coconut cream until smooth. Add the powdered sugar and vanilla sugar, mixing until fully incorporated.
  3. In a separate bowl, whip the vegan cream until it forms soft peaks.
  4. Fold the whipped cream into the coconut cream.
  5. Finally, fold in the shredded coconut.
  6. Remove the base from the refrigerator and spread the coconut mixture evenly over it.
  7. Return to the refrigerator while preparing the next layer.

Strawberry Mousse Instructions

  1. Place the frozen strawberries in a small saucepan and cook over low to medium heat for about 15 minutes, until soft and broken down.
  2. Allow the cooked strawberries to cool slightly, then purée them in a blender or food processor until smooth.
  3. Transfer the strawberry purée to a large mixing bowl.
  4. Open the second chilled can of coconut milk and scoop out the cream into the bowl with the strawberry purée.
  5. Add the strawberry yogurt and strawberry jam, mixing until well combined.
  6. In a small saucepan, prepare the agar according to the package instructions for cold creams (typically dissolving in water and bringing to a boil).
  7. While the agar mixture is still hot, quickly add it to the strawberry-coconut mixture and stir immediately to combine before it sets.
  8. Pour this mixture over the coconut layer in your cake pan, spreading it evenly.
  9. Return to the refrigerator for at least 2 hours to allow the agar to set completely.

Soft Ganache Instructions

  1. Prepare half a recipe of soft chocolate ganache according to your standard recipe. If you prefer a thicker chocolate layer, you can make the full recipe instead.
  2. Once the strawberry layer has set, pour the ganache over the top of the cake and spread it evenly.
  3. Return the cake to the refrigerator and let it set overnight, or for at least 4 hours.

Decoration Instructions

  1. Wash the strawberries and pat them dry with a kitchen towel.
  2. Line a plate or baking sheet with parchment paper.
  3. Place the chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each interval, until completely melted. Be careful not to overheat or burn the chocolate.
  4. Dip each strawberry into the melted chocolate, coating all sides, then place on the parchment paper.
  5. Refrigerate for about 15 minutes to allow the chocolate to set.
  6. Melt the white chocolate in a microwave-safe bowl, using 15-second intervals and stirring between each (white chocolate burns more easily than dark chocolate).
  7. If desired, add a drop of red food coloring to the white chocolate to make it pink.
  8. Drizzle the white chocolate over the chocolate-covered strawberries and return them to the refrigerator for another 15 minutes to set.
  9. Whip the vegan cream with the whipped cream stiffener until stiff peaks form.
  10. If desired, add a drop of red food coloring to a portion of the whipped cream to create pink cream for decorating.
  11. Transfer the whipped cream to a piping bag fitted with your chosen nozzle.
  12. Remove the cake from the refrigerator and carefully release it from the springform pan or cake ring.
  13. Pipe decorative swirls of whipped cream around the edge of the cake and arrange the chocolate-covered strawberries on top.
  14. If desired, sprinkle with freeze-dried strawberries or chocolate curls for additional decoration.

Notes

  • Make sure to thoroughly chill the cans of coconut milk for at least 24 hours to ensure the cream separates properly.
  • For the best texture, ensure the agar is fully dissolved and quickly mixed into the strawberry mousse before it begins to set.
  • This cake needs time to set properly, so plan to make it at least a day before serving.
  • If you don't have an adjustable cake ring, you can assemble the cake directly in a springform pan lined with parchment paper for easier removal.
  • For a festive touch, use seasonal berries or edible flowers for decoration.