Strawberry Mousse :)

Paleo Strawberry Mousse
Makes about 6 servings

6-8 strawberries
1 Tbsp lemon juice
1-2 Tbsp raw honey
2 cans coconut milk
4 egg whites

1. In a food processor, combine strawberries, lemon juice, and honey. Blend until pureed. It will be runny.

2. In a stand mixer, whip coconut milk into whipped cream. When using coconut milk, you only want to use the milk solids (none of the water). Some people find that it's easier to scoop out when you refrigerate your cans first, but for some reason that never works for me. Bottom line, just scoop out the opaque white stuff. Leave the clear stuff in the can and save it for a smoothie or whatever.

3. Using another mixer (hand will work just fine), beat egg whites into a stiff peak.

4. Slowly drizzle in the strawberry puree into your whipped coconut cream. About a Tbsp at a time. You don't have to use all the puree, just as much as you like. The more you use, the runnier your mixture will become. I whipped the coconut cream and strawberry puree mixture again at the end to incorporate more air into it.

5. Add about a cup of the whipped egg whites to the coconut/strawberry mixture, folding gently to incorporate. Continue adding about a cup at a time until all the eggs whites have been added.

6. Refrigerate for 30 minutes to an hour before serving.

*This will also save pretty well for about a day, just store in an airtight container.