February 27, 2023

Strawberries Romanoff with Coconut Whipped Cream

With just 3 ingredients and a hand mixer, making coconut whipped cream couldn't be easier! It's a dairy-free version of whipped cream, made from the hard coconut cream that separates from the water in a can of full-fat coconut milk. When blended with a hand mixer it fluffs up to form soft peaks, just like regular whipped cream. Life is all about moderation so go for original whip cream if that's your thing, but if you are reaching for a goal or simply choose dairy-free and you love the taste of coconut (which we do) you will love it!   Note: It's important to use a good quality coconut milk for this recipe. 365 and Native Forest both seem to work well. 

Ingredients

 2 pt fresh strawberries, washed and tops removed
 1 (13.5 oz) can coconut milk (full fat), chilled for a full day
 1 tbsp honey, or powdered sugar
 1 tsp vanilla extract

Directions

1

Wash and dry strawberries. Remove the stems and hull. Cut the strawberries into halves or quarters, depending on the size.

2

Place your can of coconut milk in the refrigerator for a minimum of 24 hours. Chill the mixing bowl you'll use to whip the cream in the refrigerator for 15 minutes (this may not be necessary if the temp in your home is kept cool).

3

Open the can of coconut milk. Scoop out the hardened coconut cream into the chilled mixing bowl (pouring the coconut water into a container to use for a future recipe). Using a hand mixer, whip for one minute. Add your desired sweetener, if using, and the vanilla extract and whip for an additional minute, until smooth and creamy. If the cream is too thick or stiff you can thin it down with just a touch of the reserved coconut water. Just add a little bit at a time while mixing and this will help to make it smooth and creamy.

4

Place strawberries into individual serving bowls and top with the coconut cream.

Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Strawberries Romanoff with Coconut Whipped Cream

Strawberries Romanoff with Coconut Whipped Cream

Category, , DifficultyBeginnerYields4 Servings
Prep Time3 minsCook Time4 minsTotal Time7 mins

Ingredients

 2 pt fresh strawberries, washed and tops removed
 1 (13.5 oz) can coconut milk (full fat), chilled for a full day
 1 tbsp honey, or powdered sugar
 1 tsp vanilla extract

Steps

1

Wash and dry strawberries. Remove the stems and hull. Cut the strawberries into halves or quarters, depending on the size.

2

Place your can of coconut milk in the refrigerator for a minimum of 24 hours. Chill the mixing bowl you'll use to whip the cream in the refrigerator for 15 minutes (this may not be necessary if the temp in your home is kept cool).

3

Open the can of coconut milk. Scoop out the hardened coconut cream into the chilled mixing bowl (pouring the coconut water into a container to use for a future recipe). Using a hand mixer, whip for one minute. Add your desired sweetener, if using, and the vanilla extract and whip for an additional minute, until smooth and creamy. If the cream is too thick or stiff you can thin it down with just a touch of the reserved coconut water. Just add a little bit at a time while mixing and this will help to make it smooth and creamy.

4

Place strawberries into individual serving bowls and top with the coconut cream.

Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

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