Best Vegan Strawberries and Cream
This vegan strawberries and cream recipe is a dairy-free take on the traditional British summer dessert, which uses whipped coconut cream instead of dairy cream!
Servings: 4 people
Calories: 142kcal
Ingredients
- 1 serving coconut whipped cream
- 1 lb fresh strawberries
Optional
- 1 tablespoon sugar/sweetener of choice (for sweetness)
- Fresh mint leaves (to decorate)
Instructions
- Follow instructions to make coconut whipped cream.
- Slice strawberries in half and divide between four bowls.
- Spoon coconut cream on top, and add a little sugar/sweetener for sweetness if desired.
- Optionally sprinkle over fresh mint leaves for added flavour and colour.
Notes
Coconut cream - Use the best quality coconut milk you can find. You want a can with smooth texture that will separate into cream and water when chilled.
Storage - Coconut whipped cream can be refrigerated in an airtight container for up to 5 days. I recommend only prepping the strawberries when you're ready to eat them.
Nutrition
Calories: 142kcal | Carbohydrates: 17.2g | Protein: 1.5g | Fat: 13.1g | Saturated Fat: 11g | Sodium: 39mg | Potassium: 88mg | Fiber: 0.5g | Sugar: 3g | Calcium: 14mg | Iron: 0.4mg