It’s strawberry season! Let us rejoice! There are so many things you can do with fresh, or even frozen. Strawberries and balsamic is one of my favorite combinations, though jarlsburgh and strawberries are magnificent. This recipe just happens to be paleo, vegan, gluten free, vegetarian, with an option to be sugar free (that’s how I make it for myself, see note). You’re welcome. Though I do eat and blog about a lot of cake and French pastries (ahm, this is where I work). I try to limit my intake of large quanties of diary. Using coconut cream is a refreshing change to the use of heavy cream. Though there is a lot of fat in the coconut cream, the fats that are in the coconut are much better for you then ones you would find in milk.
So read on, foodie, dieter, paleoist, non-gluten-eater I love you all too.
Note on the coconut cream. I got a can of coconut cream at Trader Joe’s. But if you can’t find 100% coconut cream. You can put two cans of full fat coconut milk in the fridge over night. The next morning scoop off the cream and discard the remaining water.
Also I used Xyla to sweeten my coconut cream to make it sugar free. Feel free to use whatever kind of sweetener floats your boat!
1 can coconut cream (see note)
2 teaspoon sugar (or alternative, see note)
1 teaspoon vanilla
1 pint strawberries, washed, stemmed, and slicey
2 teaspoons honey (or alternative if vegan)
2 tablespoons balsamic vinger
Gently toss the strawberries, honey and balsamic together. Let sit for 30 minutes. While the berries are sitting whip the coconut cream. Using your mixer, whip the coconut cream with the sugar, and vanilla, until soft peeks form. Spoon the coconut into 2-3 small bowls. Top with the marinated strawberries. (I photographed mine with lemon balm, but that was all for looks. I don’t recommend those flavors together.)