Strawberries & Cream, Reimagined
An plant-driven twist on an all-time classic dessert that you can feel good about savoring daily. Sweet strawberries meet fluffy coconut whipped cream in this fresh, plant-powered spin on a timeless dessert. With toasted coconut, a drizzle of honey, and a scattering of mint and edible flowers, it’s simple enough for a weeknight yet beautiful enough for a dinner party.
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1 14 ounce can full fat coconut cream
- 1/2 c powdered sugar
- 2 c strawberries, sliced 1/2 inch thick
- 3 Tbsp dried coconut flakes, toasted
- pinch salt
- 2 tsp honey
- 2 tsp bee pollen
- small handful fresh mint
- small handful edible flowers
Instructions
Step 1
Place the can of full fat coconut milk in the refrigerator overnight before using. This ensures the coconut milk is hardened which is crucial for creating the whipped cream.
Step 2
When ready to make the whipped cream, place the mixing bowl into the refrigerator for about 10 minutes before using.
Step 3
Do not shake the chilled coconut cream can. Take a spoon, scoop out the hardened coconut milk into the chilled mixing bowl. Set aside any excess liquid behind (do not add into the mixing bowl).
Step 4
Mix the chilled and hardened coconut cream on high for 30 seconds. Add in the powdered sugar and mix again for about 1 minute, until creamy and smooth (do not over mix which can cause the coconut whip to separate).
Step 5
Use right away or refrigerate for up to 1-2 weeks. If you decide to refrigerate the coconut whip will set the longer it is chilled in the refrigerator.
Step 6
Rinse strawberries and set on a clean towel to dry. Then cut the tops off the strawberries and slice into ½ inch pieces.
Step 7
Place dried coconut flakes onto a small fry pan. Over medium/high heat, mix around the coconut flakes for 2-3 minutes until they become toasted. Sprinkle with a pinch of salt and set aside.
Step 8
Time to assemble! Spread the coconut whipped cream over a plate or large shallow bowl. Lay the sliced strawberries over the top, sprinkle the toasted coconut, drizzle the honey, sprinkle the bee pollen, fresh mint leaves and edible flowers.
Step 9
Enjoy!