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  • Author: Liv B
  • Total Time: 10 minutes
  • Yield: 2 servings


Fresh summer strawberries topped with coconut whipped cream and crumbled vegan chocolate chip cookies.


  • 2 cups fresh strawberries, washed and chopped
  • 2 chocolate chip cookies, crumbled (my recipe here)

Coconut Whipped Cream (or use store-bought):

  • 1 can of full fat coconut milk, refrigerated overnight
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar


  1. Open the can of coconut milk and scoop out the cream that has separated from the water. If yours has stayed a liquid milk consistency and hasn’t separated, it may not thicken like it is supposed to. It will thicken a bit, but might just be more runny. Sometimes you get a dud! My favourite brand is Grace and I always seem to have good results with it.
  2. Add cream to a mixing bowl. Beat for 30 seconds with a hand or stand mixer until creamy. Add vanilla and powdered sugar and beat until creamy and smooth (about 1 minute).
  3. Divide strawberries between two bowls. Top with dollops of whip and cookie crumbles.

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