Recipe: Strawberries and Cream 'Honest Project Style'

Today's weather isn't exactly screaming summer. So to remind us that it is actually summer, why not try out a classic summer dessert. Nothing screams summer quite like strawberries and cream. They are a classic combination and for very good reason. Strawberries are readily available now and stopping by the side of the road on the way home from town to buy a punnet of strawberries reminds me so much of when I was a child. This dessert is so delicious, really light and fresh and super easy to make. It takes no time at all which is perfect for sunny days when you want to be out and about in the sunshine and not slaving away in the kitchen. Hopefully if we make this dessert enough times and send lots of positive sunshine vibes out into the universe, we might actually get some summer sun.

The strawberries are marinated in balsamic vinegar and a little maple syrup and the cream is made with coconut milk instead of dairy cream. Perfect for those who are trying to avoid dairy, but also for anyone really as coconut cream is super delicious.


3 cups of strawberries

2 tablespoons of balsamic vinegar

1 tablespoon of maple syrup

Small handful of mint leaves

1 can of coconut milk

1 teaspoon of vanilla extract


Wash the strawberries. Chop the strawberries into bite size pieces and place in a bowl with the balsamic vinegar and maple syrup. Tear the mint leaves and add them to the bowl. Mix together, cover and place in the fridge for 1-3 hours.

To make the coconut cream, place your can of coconut milk in the fridge for about 4 hours. Remove from the fridge, open the coconut milk should have hardened with some water separating. Scoop the hard milk into a bowl. Don't add the water part. Add the vanilla extract to the coconut milk and whisk to thicken as you would with normal dairy cream.

To serve, spoon the strawberries into a bowl and top with some coconut cream.

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DESIGNED BY Frances Walsh 

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