Easy Vegan Strawberries and Cream (sugar-free)
This Easy Vegan Strawberries and Cream recipe is the perfect summer dessert. Using whipped coconut milk instead of cream, it tastes and looks delicious!
Prep Time15 mins
Total Time15 mins
Servings: 4 people
- 1 400ml can full fat coconut milk (chilled overnight in the fridge)
- 1 tbsp maple syrup (for sweetness if desired)
- ¼ tsp vanilla essence or raw vanilla powder
- 1 lb fresh strawberries
Remove the can of coconut milk from the fridge and open it. Scrape out the hardened coconut cream that has solidified in the top half of the can into a large bowl.
(The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
Add the vanilla essence and maple syrup (if using) to the large bowl with the cream and using an electric whisk, beat the cream for 3-5 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream.
If not using the cream immediately, store in the fridge as it will melt if it gets warm.
Slice the strawberries in half and divide between small bowls.
Spoon a dollop of cream on top of each bowl, and sprinkle fresh mint leaves over the top for added colour and taste. Enjoy the dessert as it is or with a glass of wine.
- The only note for this recipe is to not scrimp on the coconut milk! Buy the best quality you can afford, as some lower quality milks can be thinner and contain more water. This can also mean that sometimes they don't separate properly!