Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon


  • Author: Liv B
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  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.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close