Paleo Strawberry Coconut Cream

Andrea
7 Jun, 2020
Strawberry Coconut Cream

Today I bring you another fast and easy dessert, something that will spare you time in the kitchen and you can put together last minute. You can’t imagine how fast you can make this dessert. Strawberries and rhubarb are the first fruit to ripen in the spring and early summer months. I can buy fresh strawberry all year round of course, but in other seasons they are growing in glasshouses without any real sunshine under artificial lights. Their taste is very nice but seasonal ones are much better. It’s the best when you can pick your own strawberries on the fields. You can store unwashed berries in the refrigerator for 3–5 days, or deep freeze them whole and store for about 2 months. You can make this dessert with other fruits too, but I wanted to make seasonal.

You will find konjac flour between the ingredients. It is used as a gelatin substitute and to thicken or add texture to foods. Different types of “No carb pasta” are made from konjac flour. Konjac is grown in East Asia (China, Korea, Taiwan, Japan). Be careful when using to not use a big amount, because it is able to absorb four hundred times more liquid than its own weight. I order mine online, but you can also find it at health, paleo and Asian stores.

Paleo Strawberry Coconut Cream

Prep Time14 mins
Cook Time4 mins
Total Time18 mins
Servings: 2

Ingredients

  • 300 ml coconut milk
  • 250 gram strawberry small and fresh
  • 150 gram berries mixed
  • 4 tbsp shredded coconut
  • tsp konjac flour
  • tbsp honey
  • 1 tsp vanilla paste
  • 1 tbsp Tawny Port optional
  • 1 pinch salt

Instructions

  • Put coconut milk, honey and 1 pinch salt in a saucepan.
  • Heat coconut milk up on low temperature, until coconut fat and milk are homogeneous. Don’t boil it! It has to be lukewarm.
  • Add 4 tbsp shredded coconut, ¾ tsp konjac flour, vanilla paste and 1 pinch salt to the lukewarm coconut milk.
  • Whisk continuously for 3-4 minutes until it is thick and creamy. Take off the heat. 
  • Keep 6 strawberries separate for decoration.
  • Put the rest of strawberry into bowl and puree with immersion blender.
  • Pass this mixture through a fine sieve to separate strawberry seeds.
  • Add honey, port (optional) and ½ tsp konjac flour in it. Whisk it and leave to rest for 5 minutes until thicker.
  • Scoop quart of coconut cream into glass, then put half of the berries mix in it, scoop other quart of coconut cream and finally half of the strawberry cream on top.
  • Decorate with some fresh berries. Repeat it with other glass.