Strawberries with Whipped Coconut Cream
Prep time: 15 minutes
Cook time: None
Serves: 4
Some desserts are complicated. This one is not, and that's entirely the point. Fresh strawberries macerated until they're jammy and bright, a cloud of whipped coconut cream, and garnished with orange zest and mint (or, in my case, parsley, LOL… don’t worry, I didn’t eat it — it was solely for color purposes, haha!… I ran out of mint).
It takes about 15 minutes total to prepare, looks beautiful in a bowl, and manages to feel both light and indulgent at the same time.
It's also completely dairy-free, naturally sweetened, and the kind of dessert you can serve to pretty much anyone without a second thought.
Why this works
Strawberries don't need much help when they're good. A little maple syrup and a few minutes of resting time are all it takes to draw out their natural juices and intensify the flavor. The coconut cream brings richness without heaviness, vanilla rounds everything out, and the orange zest adds a zesty, bright contrast that makes each bite more interesting than the last.
A little orange zest at the end is optional but highly recommended — it lifts the whole thing.
Ingredients
1 to 2 cartons fresh strawberries
1 can full-fat coconut cream, chilled overnight
1 to 2 tablespoons maple syrup, divided
1 teaspoon vanilla extract
Optional: orange zest, fresh mint
How to make it
Step 1: Prep the strawberries
Hull and halve or quarter the strawberries depending on their size. Toss with a small drizzle of maple syrup if they need a little help — taste them first, because good strawberries often don't. Let them sit for 10 to 15 minutes. They'll release their juices and become slightly glossy and jammy.
Step 2: Whip the coconut cream
Open the chilled can of coconut cream and scoop the thick, solidified cream into a bowl — leave behind any liquid at the bottom. Whip with maple syrup and vanilla until smooth and fluffy. It won't get quite as stiff as dairy whipped cream, but it should hold its shape well enough to spoon generously.
Step 3: Assemble
Spoon the strawberries into bowls or onto a platter. Add a generous dollop of coconut cream. Finish with a little mint, and orange zest if you're using it. Serve immediately.
A few things worth knowing
The coconut cream must be chilled — ideally overnight in the fridge. This is what causes the fat to solidify and separate from the liquid, which is what you're whipping. A can that hasn't been chilled won't give you the same result.
Not all cans are equal. Full-fat coconut cream or full-fat coconut milk are both fine — just make sure it's full-fat. Light versions won't whip properly.
This is best assembled right before serving but the components can all be prepped ahead. Keep the macerated strawberries and whipped coconut cream separate in the fridge until you're ready to plate.
A note on strawberries as food as medicine
Strawberries are one of the most antioxidant-rich fruits available, particularly high in vitamin C and a class of polyphenols called anthocyanins — the compounds responsible for their deep red color. They're also lower in sugar than most fruits, which means you get all the sweetness without a significant blood sugar spike, especially when paired with the fat from coconut cream. This is a dessert your body is genuinely happy to receive.
