This is one for those who want a summertime treat, but without the dairy – coconut cream is nutritious and incredibly delicious when served up with fresh fruit…
You Will Need:
- 1 tin coconut milk
- coconut sugar (or similar sweetener)
- 1tsp vanilla extract
- shredded coconut
- toasted flaked almonds
- strawberries, washed and quartered
Start by placing your ton of coconut milk in the fridge for a few hours, or overnight if possible. Once opening the tin, you will see there’s a hard layer of solid coconut at the top. Use a spoon to carefully lift this out – it will probably take up the top half of the tin, and you’re left with coconut water.
Place the hard coconut in to a medium sized mixing bowl, along with a tablespoon of the coconut water. Take an electric beater and carefully beat the coconut – it might be a bit hard at first so take it slowly until it starts to combine.
Once the coconut cream starts to resemble cream, add in the vanilla extract and a spoonful of coconut sugar, keep beating until you’re happy with the consistency.
In a small frying pan, lightly toast the shredded coconut and flaked almonds until golden.
Place the strawberries in bowls, add a dollop of coconut cream and garnish with the nuts and a few extra berries.
A lovely light treat for Spring! Will you be making this?