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Strawberry Whips

Submitted by: | website: Beetdown

Strawberry Whips
2013-08-07 Other
5 1

Fresh strawberries are filled with a whipped coconut milk mixture for a pretty presentation.

  • Servings: 4
  • Prep Time: 30 minutes
  • Total Time: 30 minutes


1 can Full Fat Coconut Milk
1½ Tbsp Powdered Sugar
a Tiny Pinch of Salt
1 tsp Vanilla Extract
12 Large Strawberries
Jif Whips Peanut Butter & Chocolate Spread
Mini Chocolate Chips


The canned coconut milk- (do NOT buy the low fat or the unrefined coconut milk) must be refrigerated for at least 24 hours before you can make the whipped cream. After it is cold enough, the cream separates from the water. Put your mixing bowl in the freezer for a few minutes before making your whipped cream, too.

Take the can out of the fridge without tipping. Remove the lid. Use a spoon to scoop out the cream into your very cold mixing bowl. Once you get to the watery part, be careful about scooping cream out of the water. If your cream is too wet, your whipped cream will not set. Whip with a hand mixer or stand mixer for about 6 minutes, until it gets nice and thick. Add powdered sugar, salt, and vanilla. Whip again for another 30-60 seconds. Put it in the fridge while you get your strawberries ready. ( You can add a little more powdered sugar if you must have it sweeter, be very careful about adding too much of anything else, the consistency is very fragile )

Cut the tops off your strawberries. Use a skinny knife to hollow out the middle. Place each berry upside down on a paper towel, next to its top so they can bleed any excess liquid.

On each serving plate, place 4 dollops of Jif Whip. Use a piping bag, a ziploc bag with the corner cut off, or spoon the whipped cream into the strawberries one at a time. Gently place the top back on. Push the berry into the Jif Whip so it stands up. Repeat, placing 4 on each plate.

Garnish with extra whipped cream and sprinkle with chocolate chips.

Helpful Tips:

Simple and beautiful, light and delicious.