Strawberries in Lavender Coconut Cream
I have always loved strawberries and cream. There is something about the fresh sweet berries and rich silky cream that is heavenly. I used to make myself this simple dessert quite often when I ate dairy, buying the best quality cream and vanilla with fresh berries. I thought that when I became vegan, I would be missing out on whipped cream, but when I discovered coconut cream I was overjoyed to find out that I still could enjoy it. It is made in the same way that whipped cream is, chilling the cream and whipping air into it with beaters. Let me tell you, it is even better than the dairy stuff because it is sweet from the coconut. All you need is a chilled full fat can of coconut milk. It is a black palate, but folding lavender into it and serving it with berries is one of my favorite ways to enjoy it. You get the aroma of the lavender and vanilla and it is so delicious with the sweet berries and cream.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Chill a medium bowl and beaters in the freezer until very cold. To make cream place cream in the chilled bowl and beat until stiff peaks, about 1-2 minutes. Add agave nectar, vanilla and lavender and beat until combined. Fold in the strawberries and spoon into 3 serving dishes. Sprinkle with a little more dried lavender if desired and serve!
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- Allergen Friendly
- Heart Healthy