STRAWBERRIES WITH COCONUT WHIPPED CREAM AND TOPPINGS
·
MARCH 16, 2022
Servings
4 servings
Difficulty
Easy
Prep Time
30 mins
Cook Time
0 mins
An plant-driven twist on an all-time classic dessert that you can feel good about savoring daily.
FEATURED SEEDLINGS
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!