One of life’s simple pleasures is biting into a juicy, sweet strawberry. And another is sneaking a taste of the whipped cream on a dessert when no one is looking. Since berry season is finally here, we decided to spend our Sunday morning indulging in this fresh brunch delight.
We recommend grabbing a clamshell of ripe strawberries and a can of coconut milk before the weekend begins. On Sunday, whip this recipe out of your arsenal and prepare to enjoy.
1 pound of fresh strawberries
1 can of organic regular coconut milk
2 1/2 Tablespoons powdered sugar
1 teaspoon vanilla extract
Chill the coconut milk in the refrigerator overnight. This will allow the cream to rise and settle at the top. When you’re ready to start making the whipped cream, gently take the can out of the fridge. The objective is to keep it from getting shaken up and mixing the cream back into the milk.
Wash the berries and slice off the stems. Set aside for later. Open the can of coconut milk and spoon the thick cream into a medium sized bowl. Leave the syrup-y liquid in the can; you won’t be needing it for this recipe.
Add the powdered sugar. Turn the hand mixer on low and gradually increase the speed. Lift the mixer up and down to aerate the whipped cream. Think fluffy. When the cream starts to look consistent, add a teaspoon of vanilla extract and continue mixing.
After several minutes, the mixture should look fluffy and creamy. Use the trusty finger taste test method to see if it’s reached ideal consistency and flavor.
Plate your berries. Heap them up. Then, smother them with a heaping spoonful of cream. And add another scoop for good measure.