Juicy strawberries topped with whipped coconut cream.
I’m seriously in love with this dessert time recipe, why you may ask? Well because it is SO easy to prepare and once again a dairy free option which I’m sure why dairy intolerant audience will enjoy. You do not have to lead a life which omits the consumption of dairy to reap the benefits of my dairy free recipes. I urge you all to at least give it a try, even if it’s just one time.
Now I’ve said this a billion times already, I am NOT a dessert type of girl, I usually skip dessert at restaurants. On the other hand, when I’m at home I make dessert for my family and maybe if I’m feeling lucky I might (being the operative word here) eat a very small portion at the maximum.
As a little girl my mother used to make lots and lots of strawberries themed recipes from cheesecake to jam and I almost forgot about that amazing strawberry mousse she would make for us in summer. Also, I recall, seeing my mother whip double cream into a fluffy consistency and then spooning a dollop of the cream onto some rather large strawberries.
While making this recipe it evoked cheerful memories of my childhood, visions of my mother with her feet up, relaxing with strawberries and cream. As a food-a-holic I couldn’t resist the opportunity to make a vegan style version of strawberry and whipped cream. There’s a pleasantly surprising catch to the recipe, the cream is made from canned coconut milk. Canned coconut milk is making huge waves in the vegan world right now, it is highly favoured and regarded as a viable substitute to whipping cream.
The whipped method is quite doable thanks to whomever suggested scooping out the coconut solids and then whipping them into cream. The texture of the cream may vary depending on room temperate/storage. If you intend on using canned coconut milk to make whipping cream I would suggest storing it somewhere cool – do not freeze!
By storing the canned coconut milk in a place that is cool, allows the solids to form or for the milk to yield a thick consistency. Remember we are only using the solids/top part of the milk. Use a spoon to scoop it out, similar to what I advised in my chocolate chia seed pudding.
Aside from the fact that this strawberry and whipped cream recipe is vegan/dairy free, it is loaded with antioxidants which keep our immune system’s white blood cells healthy. They do so by producing antibodies a blood protein that recognises and reacts to viruses, foreign invaders and bacteria. In theory, what you are consuming is nothing but goodness, fruit that nourishes the body’s external and internal organs.
I dare you to eat this as an after dinner treat, you know you want to!
- 2lb of fresh strawberries, washed, halved with stem removed.
- 1 can of coconut milk
- 2tbsp of coconut sugar
- Arrange the strawberry halves in a bowl our your choice.
- Open the can of coconut milk and scoop off the coconut solid only into a medium sized bowl then discard the clear liquid underneath.
- Use a hand held mixer to whip the coconut solids into a thick cream. This should take a minute or so to achieve. As you whip the cream, add the two tablespoons of coconut sugar.
- Once the thickness of the cream has been met, simply scoop this onto the strawberries.
- Serve accordingly.