Recipes
Strawberries and Cream
2min read
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.
Prep Time
10mins
Cook Time
30mins
Serves
4-6
Ingredients
Whipped cream:
1 400ml tin coconut milk, refrigerated overnight
2 tbsp maple syrup
Roasted strawberries:
1 kg strawberries
4 tbsp sugar
1 tsp vanilla extract
1 orange, zested
Method
STEP 1
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
STEP 2
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.
STEP 3
To make strawberries and cream, serve a few tbsp of coconut cream topped with a 1-2 tbsp of roasted strawberries (per person).
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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