Last week we made roasted strawberries and we've been eating them with everything and anything. Our favourite pairing so far? This vegan whipped cream. Keep reading for both recipes.
Scoop the creamed coconut (not the water) out of your coconut milk can and into a bowl, along with your maple syrup. Using an electric mixer, mix until it reaches a whipped cream consistency (3-4 minutes, but can vary depending on the stiffness of your coconut milk
Pre-heat your oven to 180C. Toss your strawberries in sugar, vanilla extract and orange zest on a lined baking dish. Roast for 20-25 minutes, until bubbling. Transfer to a tupperware and store for up to a week.
To make strawberries and cream, serve a few tbsp of coconut cream topped with a 1-2 tbsp of roasted strawberries (per person).