Recipe of the Week: Whipped Coconut Cream with Strawberries

It's summer. And here in TX the temperature is getting hot, hot, hot. The strawberry crop is in full swing. This is when I look for ways to throw them into so many different recipes like pies, salads, etc...or just eat them by themselves. Then I came across this gem from Hilah Cooking and just HAD to make to share it. It's simple, cool, and oh-so-summery. So guys this week's Recipe of the Week is Whipped Coconut Cream with Strawberries from Hilah Cooking. Let's check it out a little more closely.

I have to admit, my first reaction when I saw this recipe was, shouldn't it be called "Strawberries & Cream" instead of the other way around? Then I realized that the whipped coconut cream is really the star here. Being truthful, I never thought about making whipped cream with coconut cream. But I was intrigued. Quite frankly that's the main learning here. I'm I'm perfectly okay with that. I saw another recipe about ten minutes before I saw this one - and it called for coconut cream. And I didn't know how to make that. And along comes this video from Hilah. Kismet? Sure! Now I can make this recipe and now that one too. It's a great "healthy, no-sugar, non-dairy dessert that is great for fruit lovers."

So here's how the recipe goes. You start with a 15 ounce can of full-fat coconut milk. As Hilah says "As long as you like coconut, you will love coconut cream. It’s easy to make and it lasts a hell of a lot longer than whipped dairy cream. Whipped coconut cream will stay light and fluffy and whipped for like 24 hours in the fridge!" A winner!

You chill the coconut milk in the fridge for at least 8 hours. Do it the night before. As a back-up (if you forget) you can put it in the freezer for an hour). If you can, chill your mixing bowl and beaters, too.

One secret is to then open the BOTTOM of the cold coconut milk with a standard can opener and drain and reserve the liquid coconut water in a bowl. What's left behind in the can? Cold, firm coconut fat. You scoop that coconut fat into the cold mixing bowl, add a teaspoon of vanilla extract and beat on high speed for about 2 minutes. Check it at this point. A little tip: If it feels a little too dry, add a tablespoon or two of the reserved coconut water. Now beat it on high speed for another 1-3 minutes. It should look like whipped cream at this point. Put it in the fridge.

Hilah then toasts up some hazelnuts but pecans, cashews, or macadamia nuts would work well also. To toast 'em up you place the hazelnuts in a dry skillet over medium heat. Shake the pan frequently and toast the nuts for about 5 minutes. You then pour them into a clean kitchen towel, wrap them up and roll them around. This removes the skins. Lastly you coarsely chop the peeled nuts.

Now all you have to do is serve it. Put the coconut cream, sliced strawberries, and the chopped nuts on serving plates or in dessert dishes. If you want a little more sweetness you can sprinkle on a bit of powdered sugar. And that's it! Quick, easy, cool, delicious. And you may have (at least I did) learned a new skill with a new ingredient - whipping coconut cream.

Now a word or two about Hilah Johnson and her wonderful site Hilah Cooking! What do I like about her site? Lest's start with personality. Hilah injects a heavy dose of humor and just a great "presence" in front of the camera. So, she's fun to watch. Secondly, her "short-form, educational, and occasionally hilarious cooking videos" are geared towards beginner and intermediate cooks. She likes to stay focused on simpler, low-cost recipes using everyday ingredients. And she has several books to her credit as well. You can find them on her About page. I encourage you to become a regular viewer (yes, she has a YouTube channel too) and subscriber.

I sure hope you loved this recipe! If you want to check out ALL of my Recipes of the Week, just click on the "Recipe" category to the right or just click here:

And be sure to visit the great blogs I mention. You'll be happy you did!