What is it about coconut that brings to mind warm beaches and sun kissed skin?
I first heard of this vegan alternative to whipped cream a while ago. However, there's something about the words "vegan" and "alternative" that makes me particularly suspicious. Nonetheless, after making this very very simple recipe, I can guarantee that there is nothing suspicious about it. Smooth, creamy coconut is whipped with a little bit of sugar to create a rich and fluffy accompaniment to fresh berries. Top with a little toasted coconut, and boom - the perfect warm weather dessert.
You will need (for 2 desserts):
- 1 pint strawberries, washed and sliced
- 1 16 oz. can organic coconut milk. Go for full fat. Also check that there are no additives in the ingredients.
- 1.5-2 tbsp white sugar
- optional, toasted coconut flakes
First, some prep work. The night before, stick the can of coconut and the mixing bowl in the fridge to chill.
When ready to prepare, open up the can upside down and pour out the liquid. Reserve for a later time, that stuff is still good! Using a spoon, scoop out the fatty solid part. Plunk into a mixing bowl equipped with the balloon whisk or use a handheld whisk. Add your sugar and whisk on high speed for about 4-5 minutes, or until fluffy.
In the meantime, cut up your strawberries, although blueberries, raspberries, blackberries, or fresh mango would work great, as well! Transfer the whipped coconut cream into a different bowl for dipping, or dollop on fresh fruit.And that's all there is! Enjoy.