Vegan Whipped Coconut Cream on Strawberries

Are you ready for the easiest vegan desert in the history of amazingly easy vegan deserts?!

Vegan Gluten Free and Unbelievable.

Yes. Yes you are.

This whipped topping is made from coconut milk and is completely dairy free, egg free, soy free. Vegan. So light and delicious. And only four simple ingredients. I have attempted this recipe a few times on a few different occasions and each time it just keeps getting better.

Coconut milk can frost a cake, for real.

 

 

For my lovely friend Leslie's Autumn birthday I made a vegan gluten free pumpkin cake and used this recipe as the orange icing, it worked perfectly.
 
For Squeaky D's First Rainbow Birthday Party I used it to frost the rainbow cupcakes.

Cold Creamy Coconut Milk

And the other night I noticed the can of organic coconut milk I had in the pantry was about to pass the "Best Before" date. I popped it in the back of the fridge overnight. By morning the thick creamy coconut milk has risen to the top of the can and what little bit of coconut water that is left is at the bottom of the can. I scooped a spoonful into my coffee and decided to save the rest for this desert, perfect for a sunny spring day.

What I Used
1.5 cups sliced strawberries
Sugar or sweetener to taste (I used organic raw Agave Nectar)

1 can premium organic coconut milk
1 tbpsn icing sugar
1 tsp vanilla
small pinch of cinnamon

What I Did
Earlier in the day, I sliced up the strawberries, drizzled them in agave nectar, stirred them around in a small but deep bowl, and popped them in the fridge. The key is letting the strawberries soak in the sweetener and make that nice yummy syrup. I like to stir them (and taste them!) a few times over the course of the day. Hey! I never said it was healthy, I just said it was vegan.

 Just before serving, I took the can of coconut milk from the fridge and took extra care not to flip or shake it. When I opened the top to scoop off the thickened coconut milk into a bowl I was happy to see well over half the can was creamy and thick, which is why I buy the premium organic coconut milk. Once in a bowl I added the icing sugar, vanilla, and cinnamon and then using my mixer I whip it until it is light - very little time at all, really.

I take every excuse to use my vintage pyrex bowl.

We had more than enough whipped coconut cream for our strawberries in syrup that we dipped a few other fruits as well. This topping is so versatile, in coffees, hot chocolates, on cupcakes, or pancakes, pretty much worth trying on anything sweet!

Enjoy!

xoxox
Farren