STRAWBERRIES & COCONUT CREAM

START WITH RIPE, JUICY ORGANIC STRAWBERRIES AT THE PEAK OF FRESHNESS

 INGREDIENTS

Organic Strawberries, they are on the “Dirty Dozen” list of most heavily sprayed produce please buy organic

Coconut Milk Fresh Frozen

OR

Coconut Milk, one 14 ounce can

DIRECTIONS: Put the beaters for your mixer and a medium size metal bowl in the freezer for an hour or two or overnight. Wash, remove stems, and slice strawberries or leave them whole for easier dipping.

Thaw frozen coconut milk just to the point that you can break it up, add to the metal bowl, then stir it.  Beat the coconut milk on high speed with a mixer until it is light and fluffy and forms soft peaks just like regular whipped cream.  Do not over beat it.

If using canned coconut milk refrigerate overnight or longer.  Remove can and open it without shaking it or turning it upside down. Do not shake can or turn it upside down.  Spoon out the thick coconut milk on the top into the metal bowl, leaving the added water in the bottom of the can.  Discard the liquid or use it in another recipe.  Beat on high until the coconut milk is whipped.

Arrange sliced strawberries in a dessert cup and top with the fresh coconut whipped cream.  Or arrange whole strawberries on a small plate and spoon whipped coconut cream into a small sauce dish for dipping.

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