If You’re Using the Crust:

1. Crush the arrowroot biscuits until fine crumbs (place in a large Ziplock bag and use a rolling pin), then mix them with melted butter.
2. Press the mixture firmly into your serving dishes using the back of a spoon. Set aside.

For the Mousse:

1. Blend the strawberries and powdered sugar in a high-speed blender or food processor until smooth. Set aside a few whole strawberries for decoration.
2. Dissolve the gelatin in ¼ cup of boiling water and let it cool slightly (make sure it stays liquid).
3. In a chilled mixing bowl, whip the cold coconut cream (solids only) and mascarpone cheese together until stiff peaks form. The colder, the fluffier!
4. Gently fold in the strawberry purée, ensuring it’s well combined.
5. Add the liquid gelatin to the mixture, folding carefully to maintain the mousse’s airy texture.
6. Spoon the mousse into your serving glasses or one large dish.
7. Place it in the fridge to set for about 2 hours or so.
8. Garnish with the reserved strawberries before serving.

Tips for Mousse:

1. Chill everything: Cold ingredients and tools make whipping faster and fluffier.
2. Storing leftovers: Keep the mousse in an airtight container in the fridge for up to a week.
3. Freezing for later: Portion it into individual containers and freeze for up to six months. Thaw in the fridge for a creamy treat anytime.