Strawberries with Coconut Cream
Strawberries with Coconut Cream video – scroll down for recipe
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Whipped coconut cream is a damn miracle food. As long as you like coconut, you will love coconut cream. It’s easy to make and it lasts a hell of a lot longer than whipped dairy cream. Whipped coconut cream will stay light and fluffy and whipped for like 24 hours in the fridge! Amazing! Science!
But that’s not totally why I combined it with strawberries. Strawberries and coconut also happen to go really well together; talkin’ flavor country right there. I added toasted hazelnuts to this elegant dessert, but you could use some candied pecans or cashews. Roasted macadamia nuts would go well, too. Add some chocolate chips maybe if you’re feeling frisky. Or candied ginger! That would be yum.
Get more strawberry recipes on my YouTube playlist!
Strawberries with Coconut Cream recipePrint
Strawberries with Coconut Cream
- Yield: 4-6 1x
- 15 ounce can of full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, washed and sliced
- 1/2 cup hazelnuts (filberts)
- 2 tablespoons powdered sugar, optional
- THE NIGHT BEFORE: Put the coconut milk in the fridge for at least 8 hours. If you forget, you can put it in the freezer for about 1 hour but don’t let it freeze solid. If you have room in the fridge or freezer, chill your mixing bowl and beaters, too.
- Open the BOTTOM of the cold coconut milk can with a standard can opener and drain the liquid into a bowl. Reserve.
- Scoop the cold coconut fat into the cold mixing bowl, add the vanilla and beat on high speed for about 2 minutes.
- Add a tablespoon or two of the reserved coconut water if the mixture seems too “dry”.
- Continue beating on high speed for another 1-3 minutes until it looks like whipped cream!
- Refrigerate until ready to use. It will stay whipped and fluffy for several hours.
- Place the hazelnuts in a dry skillet over medium heat. Shake frequently and toast the nuts for about 5 minutes. Pour onto a clean towel, wrap them up and roll them around to remove the skins. Coarsely chop peeled nuts.
- Arrange coconut cream, sliced berries and chopped nuts on serving plates. Sprinkle with powdered sugar if you like a bit more sweetness.
HiHilah!! I have a couple of cans of coconut cream, not coconut milk. Do you think that would work as well? Not sure why I bought them in the first place. Probably for a long forgotten recipe. Thanks doll!
I am not sure. Coconut cream ought to work — it’s basically the same stuff that rises to the top of a can of cold coconut milk — but “cream of coconut” has a lot of sugar added and I don’t think it would work. But if there’s no sugar on the ingredients then you should be good to go!
I use coconut cream to make whipped coconut cream all the time! It’s basically higher fat coconut milk as far as I can tell. It usually separates better for me than coconut milk, which can sometimes not separate completely even after sitting overnight in the fridge. But you are right about reading the product descriptions carefully — there is coconut cream, and creamed coconut, and cream of coconut, and the last two both have added sugar and I don’t think they are the same at all as coconut milk or coconut cream.
Mitchell’s Ice Cream in Cleveland — our local artisanal ice cream maker — offers a whole range of vegan ice creams based on coconut milk, new flavors every few months. I have to admit that I haven’t tried any of them, partly because I’m not a big fan of sweets in general and partly because I’m not vegan.
There’s a pretty good grocery store brand of coconut milk ice cream, Coconut Bliss.
I just tried to make this and it was a bit of a disaster. When I got the coconut milk out of the fridge, the can was mostly water with about an inch of very hard coconut fat at the top. I had to use a knife to cut it out, and when I tried to put it in the mixer it was almost like moving rocks. I took it out because I was afraid it would damage my mixer, and then tried to whip the leftover water thinking there may be enough residual fat there. I just managed to get the milk a little foamy and my floor a little messy (my cat loved licking up the spatter though!)
I’m definitely a kitchen newbie, so I’m guessing I did something wrong. I used a can of Trader Joes Organic coconut milk, and probably left it in the fridge about 2 days. Any idea what I could have done wrong? Is there a max time it should be in the fridge?
It sounds like you used light coconut milk. Full-fat coconut milk should be mostly coconut fat, not water, after refrigeration. Sometimes they don’t make it very obvious on the label if it’s low fat or not, but check the ingredients list. Full fat coconut milk will have 12-14 g fat per serving, compared to 6 or fewer on light coconut milk.