I recommend preparing this mousse 1-2 days before needed. Place the cans of coconut milk into the fridge to chill overnight. This is not a firm type of mousse you'd get with an egg based chocolate mousse. I didn't want to add any false thickening agents.....that would affect the delicate texture and pure taste. Keep stored in the fridge until right before serving.

Preheat an oven to 350 degrees. Line a sheet pan with parchment paper and spread the prepared strawberries out evenly. Bake for 35-40 minutes until they are bubbling and the juice has a syrup consistency. Next, add the cooked strawberries with all their juice, to a food processor. Be careful, they will be very hot! Pulse for 3-4 minutes until they become frothy, airy and a lighter pink color. Add the syrup and pulse again for a minute. Pour into a container and place in the fridge to chill for several hours or overnight is best. It should thicken after completely chilling.

After the strawberry puree has chilled for several hours or overnight, remove both cans of chilled coconut milk from the fridge. Scoop out the top cream parts and stop once you get to the water. You should be able to get about 1 1/4 to 1 1/2 cups total of the thickened cream. Whip the cream for 5-8 minutes until soft peaks form.

Now, add the vanilla and whip again for another minute. Carefully, fold the whipped cream into the chilled strawberry puree. It should look thick and creamy.

Place the mousse in the fridge set firm up for a few hours or you can pour it in your ice cream maker. I've made it both ways. It isn't the light mousse texture when made as ice cream, but it's still delicious. Keep it in the fridge until just before serving.