June 7, 2017
There’s nothing sweeter than biting into a juicy strawberry on a warm summer day, but we have an idea to make this fruit extra special. Our savory twist starts with a classic Italian combo—strawberries, balsamic vinegar, and black pepper. Instead of traditional whipped cream, we whipped coconut cream, making this treat dairy-free and just as satisfying as the original!
Yield: 2 to 3 servings
Active Time: 15 minutes
Total Time: 8hours and 15 minutes
1 (14-ounce) can coconut cream
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly crushed black pepper
1 pound strawberries, washed
Refrigerate can of coconut milk at least 8 hours or up to overnight. An hour before whipping coconut milk, place metal mixing bowl and beaters in the refrigerator or freezer for 1 hour. When opening the can, do not shake it. Scoop coconut cream solids into cold mixing bowl; reserve remaining coconut milk for another use.
On medium speed, beat coconut cream for 15 seconds, then turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add honey and balsamic vinegar to coconut cream; beat 30 to 60 seconds more. Place in serving bowl, then sprinkle with freshly crushed black pepper before serving with strawberries.
Recipe by: Angela Gaines
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