Dairy-Free Lemon Mousse
To skip the post and step-by-step instructions and go straight to recipe, click here.This non-dairy lemon mousse is a great option for a cold creamy dessert that won’t upset the tummies of your lactose-free friends and family (like my husband, who I developed this recipe for)! It’s refreshingly citrusy, incredibly fluffy, and is quite simple to bring together thanks to the inclusion of pre-made coconut whipped topping.
Recipe Notes
Can it be made vegan?: This recipe in particular uses an egg-based custard. If you want to veganize it, you could replace the egg yolks with 2 tablespoons of corn starch dissolved in 4 teaspoons of water. However, this will drastically reduce the richness of the custard.
Can I use a different plant milk?: Yes! Most plant milks will work fine in this custard, but extra creamy oat will result in the creamiest, richest custard. Regular oat milk is a close second.
What can I use if I can’t find coconut whipped topping?: If you still want it to be dairy free, you can replace the whipped topping with a whipped non-dairy heavy whipping cream, or if you don’t care about the dairy-free aspect you can replace it with regular whipped heavy cream or regular whipped topping.
Can I do another flavor other than lemon?: Sure! You can use the zest and juice from any citrus fruit. Or, you can skip the zest and juice altogether and just use vanilla bean or any extract you like, or add 2 tablespoons of cocoa powder to the egg yolk mixture to chocolate-ify it.
Step-By-Step Walk-Through
If you’re feeling confident in your cooking skills and want to skip the walk-through, click here.
Step 1:
Make Custard
Pour ¾ cup extra creamy oat milk into a small pot and place over medium heat.
While milk is heating, whisk together ¼ cup granulated sugar, 2 tablespoons all-purpose flour, a pinch of salt, 2 egg yolks, ½ teaspoon vanilla bean paste or extract, 2 teaspoons lemon zest, and 1 tablespoon lemon juice to form a thick paste. Once milk is steamy but not boiling, pour gradually into yolk paste while constantly whisking.
Place over medium heat. Whisk constantly, cooking until thick and pudding-y, about 4-7 minutes.
Once thick, pour custard into a fine mesh strainer over a medium mixing bowl. Strain custard.
Place a piece of plastic wrap against the surface of the custard to prevent it from forming a skin and refrigerate for 2 hours or until custard is fully cooled.
Step 2:
Fold in Coconut Whip and Chill
Remove custard from fridge and fold in 1 ½ cups So Delicious brand coconut whipped topping until no white streaks remain.
Spoon mousse into 4 serving cups. Chill mousse at least one more hour.
Step 3:
Garnish and Serve
Garnish mousse as desired: I recommend candied lemon peel, more coconut whip, or fresh berries. Serve cold.
Dairy-Free Lemon Mousse
Servings: 4 Time: 3 hours 30 minutes (including chilling times)
Difficulty: Medium
Ingredients
¾ cup extra creamy oat milk
¼ cup granulated sugar
2 TBS. all-purpose flour
Pinch of salt
2 egg yolks
½ tsp. vanilla bean paste (recommended) or vanilla extract
2 tsp. lemon zest
1 TBS. freshly squeezed lemon juice
1 ½ cups So Delicious brand coconut whipped topping
Directions
Step 1: Make Custard
Pour oat milk into a small pot and place over medium heat. While milk is heating, whisk together sugar, flour, salt, yolks, vanilla, zest, and juice to form a thick paste. Once milk is steamy but not boiling, pour gradually into yolk paste while constantly whisking. Once fully combined, pour mixture back into pot. Place over medium heat. Whisk constantly, cooking until thick and pudding-y, about 4-7 minutes. Once thick, pour custard into a fine mesh strainer over a medium mixing bowl. Strain custard. Place a piece of plastic wrap against the surface of the custard to prevent it from forming a skin and refrigerate for 2 hours or until custard is fully cooled.
Step 2: Fold in Coconut Whip and Chill
Remove custard from fridge and fold in whipped topping until no white streaks remain. Spoon mousse into 4 serving cups. Refrigerate mousse for at least another hour.
Step 3: Garnish and Serve
Garnish mousse as desired: I recommend candied lemon peel, more coconut whip, or fresh berries. Serve cold.