I have such fond childhood memories of going to the strawberry fields to pick berries (and of course eat a bunch in the process ;)), and then going home to make strawberries and cream. So simple but so delicious.
And the good news for all of us dairy free people is that you can do the same with coconut cream/milk. Side note, can we just acknowledge for a second how amazing coconut milk is? It makes dairy-free life so easy.
Talking about coconut cream/milk there a few important things to mention here, in order to have a successful outcome.
A few notes on coconut cream/milk
- Usually, when a recipe calls for coconut milk, they are talking about the canned version, not the coconut milk in a carton that you can find next to all other kinds of milk in the store. Those have a very watery consistency and often come with a lot of additives. To find canned coconut milk or cream, look in the Asian food aisles.
- Coconut cream is the thick part that rises to the top of coconut milk. You can either buy the canned cream directly or scoop out the creamy part on top of the coconut milk. Make sure you buy full fat coconut milk. Also cream of coconut and coconut cream are NOT the same thing. If you are using the creamy, solid part on top of the coconut milk, be aware that different brands have different amounts. Save the rest for a smoothie and store it in a glass jar in the fridge.
- Unless you make your own coconut milk, every brand behaves quite differently. I encourage you to play around with different brands until you find the one you love the most. It also helps to chill the coconut milk for a couple of hours or overnight to achieve a better coconut cream consistency.
- To avoid additives and emulsifiers like guar gum, get coconut milk or cream with as little ingredients as possible. The best thing would be just coconut and water. Native forest, for example, has a guar free version. Look for a BPA free can as well. From my experience, the healthiest, cleanest versions of coconut milk/cream are less smooth and creamy compared to their counterparts. They still taste the same though.
Alright, so you picked the right coconut milk/cream. The rest of the recipe is very easy. Simply mix the coconut cream with vanilla extract and sea salt. The honey is optional depending on how much sugar you like and how sweet your strawberries are. If you buy local strawberries that are in season, you actually don’t need the honey. I encourage you to try cutting down on the amount of sugar you are using for your recipes. It is really just a matter of getting used to it. Once you are used to less sugar in your life, all fruit will taste very sweet.
Now all you have to do is wash and cut the strawberries and mix them with the cream. The more you mix it (when it becomes slightly pink) the better it will taste.
This strawberries and cream recipe tastes delicious just on its own or as a topping for waffles.