Happy Valentine's week! I know the holiday is a big deal to a lot of people, but John and I like to go small for Valentine's. We usually have a nice meal together followed by some chocolate. This year, I am going a little further, but not much. We love the old classic, strawberries and chocolate, but I also remember strawberries and cream as a kid. My dad and I would go pick strawberries (not a Valentine's obviously, Connecticut springs don't start that early) and we would clean them and put them in a bowl, sprinkle them with powdered sugar, pour a little cream over top, and eat them with a spoon. It was one of my favorite treats. Being dairy-free now, and wanting to cut down on the sugar, I went with a slightly different twist.
Strawberries with Coconut Whip Cream
Strawberries, cleaned and sliced if you like
one can full fat coconut milk refrigerated, I used organic Thai kitchen and it worked really well
two tablespoons maple syrup
Make sure the coconut milk has been refrigerated long enough to be cold. Take it out, and carefully, without shaking, open the can from the bottom (upside down).
The cream will have solidified on top, so by opening from the bottom, you can easily pour off the coconut water at the bottom. Dispose of it, or save for smoothies. Scoop out the cream and put in a medium sized bowl. Using an electric mixer, whip until it starts to fluff up. Add the maple syrup.
Continue to whip until the maple syrup is mixed in completely and the cream is light and fluffy. No harm taking a few tastes, just to check it is whipped enough. In the end, you will have a bowl of whipped cream and some strawberries, go at it!
Make sure you have some chocolate for the non-coconut lovers out there.
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