Dessert: 4 servings
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients: Coconut Whipped Cream
1 (14 ounce) can full fat coconut cream (recommend brands; Savory or Aroy-D)
½ cup powdered sugar
Method:
Place the can of full fat coconut milk in the refrigerator overnight before using. This ensures the coconut milk is hardened which is crucial for creating the whipped cream.
When ready to make the whipped cream, place the mixing bowl into the refrigerator for about 10 minutes before using.
Do not shake the chilled coconut cream can. Take a spoon, scoop out the hardened coconut milk into the chilled mixing bowl. Set aside any excess liquid behind (do not add into the mixing bowl).
Mix the chilled and hardened coconut cream on high for 30 seconds. Add in the powdered sugar and mix again for about 1 minute, until creamy and smooth (do not over mix which can cause the coconut whip to separate).
Use right away or refrigerate for up to 1-2 weeks. If you decide to refrigerate the coconut whip will set the longer it is chilled in the refrigerator.
Ingredients: Toppings
2 cups strawberries- sliced ½ inch thick
3 tbsp dried coconut flakes - toasted
Pinch of salt
2 tsp honey
2 tsp bee pollen
Small handful of fresh mint
Small handful of edible flowers
Method:
Rinse strawberries and set on a clean towel to dry. Then cut the tops off the strawberries and slice into ½ inch pieces.
Place dried coconut flakes onto a small fry pan. Over medium/high heat, mix around the coconut flakes for 2-3 minutes until they become toasted. Sprinkle with a pinch of salt and set aside.
Time to assemble! Spread the coconut whipped cream over a plate or large shallow bowl. Lay the sliced strawberries over the top, sprinkle the toasted coconut, drizzle the honey, sprinkle the bee pollen, fresh mint leaves and edible flowers.
Enjoy!