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.
1 400ml tin coconut milk, refrigerated overnight
2 tbsp maple syrup
1 kg strawberries
4 tbsp sugar
1 tsp vanilla extract
1 orange, zested
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).