Easy & Healthy Passion Fruit Mousse

This luscious Vegan Passion Fruit Mousse is a guilt-free dessert that delivers bold tropical flavors with every spoonful. Made with nourishing, real-food ingredients, it captures the vibrant essence of fresh passion fruit while keeping things naturally wholesome.

Similar to my No-Bake Passion Fruit Mango Cheesecake Bars, this refreshing, spoonable dessert is tangy, creamy, and bursting with that bright Brazilian-style passion fruit flavor.

After a few rounds of testing (and many "just one more taste" moments), I finally achieved the perfect creamy texture. It's silky, easy to make, and contains a boost of superfood from one of my favorite immune-boosting supplements, TrueSeaMoss Sea Moss Gel. What's not to love about a delicious dessert that is also good for your body and supports your gut health? Well, if you love fresh passion fruit, or you've ever had Brazilian passion fruit mousse at a restaurant and wished for a healthier version… this one's for you.

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Ingredients To Make Easy Passion Fruit Mousse:

You only need 4 simple ingredients. Let's have a look.

• Full-Fat Coconut Cream: This is the base of the mousse. Make sure to use cans with a high fat content (not light coconut milk). Refrigerate overnight and use only the solid, white, thick cream on top. The watery liquid can be used to make my Peach and Cream Erewhon Smoothie.
• Sweetened Condensed Coconut Milk: Adds sweetness and helps achieve that classic silky, Brazilian passion fruit mousse texture, without using traditional condensed milk or table cream. You can use homemade or store-bought, just make sure it's dairy-free and refined sugar-free if you want to keep the recipe fully vegan.
• Passion Fruit Purée or Concentrate: Provides the bold tropical flavor and vibrant acidity. Look for seedless, smooth purée, either thawed from frozen or pre-made. You can often find it in the freezer section of Latin markets or purchase it online.
• True Sea Moss Passion Fruit Gel: This naturally thickens the mousse while adding minerals and gut-friendly benefits. It mimics the role of unflavored gelatin, but keeps the recipe fully vegan. The passion fruit version boosts both flavor and nutritional value. The rest can be used as a daily supplement or to make a passion fruit mixture of my Easy Frozen Immunity Cubes.
• Fresh Passion Fruit Pulp (for garnish): Adds a burst of real fruit flavor and the iconic crunchy black seeds on top. You can spoon it straight from fresh passion fruit. It also offers a beautiful contrast in texture and color when serving.

See the recipe card for quantities.

How To Make It:

1. Prepare the Coconut Cream: Refrigerate the cans of full-fat coconut cream overnight. Once chilled, open and scoop out only the solid white thick cream into a mixing bowl. Reserve the liquid for smoothies.
2. Combine the Base Ingredients: Add the sweetened condensed coconut milk to the bowl and gently whisk or fold until smooth and fully incorporated.
3. Add the Passion Fruit Mixture: Mix in the passion fruit purée and True Sea Moss Passion Fruit Gel. Whisk briefly until the mixture looks fully combined and lightly aerated.
4. Whip to a Light Mousse: Using a hand mixer with a whisk attachment, whip on medium speed for 1-2 minutes, just until the mixture becomes fluffy with a naturally creamy texture. You're not aiming for stiff peaks.
5. Chill to Set: Transfer the mousse into small glass jars or ramekins. Smooth the tops and refrigerate for at least 4 hours, or until nicely set and chilled through.
6. Garnish and Serve: Just before serving, spoon fresh passion fruit pulp over each jar for a bright, tangy finish and a beautiful pop of texture.

Top Tips:

Here are a few helpful tips to ensure your passion fruit mousse turns out light, creamy, and beautifully set every time.

• Chill the Coconut Cream Properly: Make sure the coconut cream chills overnight so the thick cream separates completely from the liquid. Using room-temperature or semi-liquid coconut cream will prevent the mousse from setting.
• Avoid Over-Whipping: Whip just until the mixture becomes airy and smooth. You're not looking for stiff peaks like traditional whipped cream. Overmixing can create air bubbles or cause the mousse to deflate later.
• Use Cool Ingredients (Not Warm): If the passion fruit purée or sea moss gel is too warm, it can cause the mixture to loosen and compromise the creamy texture. Keep all ingredients cool but not frozen before mixing.
• Perfect Make-Ahead Dessert: This mousse is ideal for dinner parties or entertaining. It needs time to chill anyway, and becomes even better after resting in the fridge for several hours or overnight.
• Add the Topping Just Before Serving: Fresh passion fruit pulp is best added right before serving to preserve its vibrant flavor, juicy texture, and visual freshness.

Variations And Substitutions:

As with all my recipes, I love giving you flexible options, whether you want to change up the flavor or work with what you already have. Here are a few great variations you can try:

• Lemon or Lime Zest: For an even brighter flavor, add a pinch of fresh lemon or lime zest to the mousse mixture. It enhances the natural acidity of the passion fruit and adds a refreshing lift.
• Mango Passion Twist: Blend in 2-3 tablespoons of mango purée for a passion fruit-mango mousse fusion. It's a delicious variation inspired by Brazilian desserts and a fun way to add a tropical twist.
• Sea Moss Flavor: Use another flavor of sea moss, such as Soursop, if you have any leftover from making my Soursop Coconut Cream Pie for a fun tropical twist!
• Vegan Whipped Cream Topping: For a more decadent finish, top each jar with a dollop of dairy-free whipped cream or coconut whipped cream before adding the fresh passion fruit pulp. Especially if you have leftovers from making my Creamy Vegan Sunbutter Hot Chocolate.

Storage: 

Store the mousse covered in the fridge for up to 4 days. Glass jars or airtight containers are best for maintaining its silky, creamy texture and preventing it from absorbing other flavors. Once the mousse has chilled and set, refrain from re-whipping it, as this can disrupt the airy structure and cause it to lose its light texture.

Equipment Needed:

• Hand Mixer or Electric Mixer (with whisk attachment): To gently whip the coconut-passion fruit mixture into a mousse.
• Mixing Bowl: Metal or glass bowls work best and should be chilled in the fridge for 10 minutes beforehand to help the mousse whip properly.
• Spatula or Spoon: For gently folding ingredients together and transferring the mousse into jars without deflating the creamy texture.
• Glass Jars or Ramekins: Perfect individual serving containers that help the mousse chill and set evenly while keeping a beautiful presentation.

Recipe FAQs: 

More Amazing Vegan Mousse or Cheesecake Recipes To Try Next: 

If you try this Easy & Healthy Passion Fruit Mousse Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

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