Vegan Strawberry Fool (Creamy Whipped Dessert)

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Coconut milk is a rich milk made simply from the water and flesh of coconuts. It’s extremely creamy, available in cans or little aseptic packages (like my favorite brand shown below) and sometimes sold with milk alternatives, but more often sold in the Asian section of grocers. It should not be mistaken with coconut milk beverage, which is sold in large cartons, more akin to 2% milk, and definitely will not “set up” in recipes.
Be sure to use sweet, ripe strawberries for optimal flavor when making this strawberry fool dessert. If not sweet enough, you can up the sugar to taste. In this recipe, the lemon helps to brighten the overall flavor, the chia seed thickens the fruit just a little more once cooked, and the vanilla helps to keep the coconut flavor from overpowering the fresh fruit. Please note that since the vanilla is added to the fresh coconut cream, I prefer to use pure organic vanilla flavoring, rather than extract, since it’s alcohol-free. The flavor just works better in my opinion, but extract can be used.

Ingredients

• 1¼ cups fresh sliced sweet strawberries, plus additional for garnish
• ¼ cup sugar
• 1 tablespoon lemon juice
• ½ tablespoon ground chia seed
• 1 cup coconut cream (see below)
• 1¼ teaspoons pure vanilla flavoring or extract

Instructions

1. Place the strawberries, sugar and lemon juice in your blender and puree until smooth.
2. Press the strawberry mixture through a fine mesh sieve into a pot to remove most of the seeds.
3. Bring the mixture to a boil over medium heat, reduce the heat to medium-low, and cook, stirring occasionally, for about 10 minutes. Remove from the heat and whisk in the ground chia seed. Let cool completely. Can be made ahead and refrigerated.
4. ..........................

for full instruction please see : www.godairyfree.org

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