Description
Fresh summer strawberries topped with coconut whipped cream and crumbled vegan chocolate chip cookies.
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
- Bought coconut whipped cream? Skip to step 4 if you bought your coconut whip.
- 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. Thai Kitchen is also an excellent brand.
- 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).
- Divide strawberries between two bowls. Top with dollops of whip and cookie crumbles.
Notes
- You must refrigerate the coconut milk overnight. Only use a can of full fat coconut milk OR coconut cream. Also, make sure it doesn’t have any additives (such as guar gum) which will make your coconut whipped cream gritty. Good brands to buy include Grace or Thai Kitchen. Do not use low fat coconut milk (it won’t thicken).
- A fun swap for the coconut whipped cream is your favourite non-dairy ice cream!
- Prep Time: 10 minutes