The first time I whipped up this Strawberry Coconut Whip, it was a revelation. I’d been searching for a lighter, dairy-free dessert alternative that didn’t compromise on decadence or flavor, especially with summer approaching and fresh strawberries calling my name. My family, usually a tough crowd when it comes to “healthy” treats, was instantly smitten. The vibrant pink hue, the cloud-like texture, and the burst of fresh strawberry perfectly balanced by the subtle, tropical notes of coconut – it was an immediate hit! My youngest, who often eyes fruit-based desserts with suspicion, asked for seconds, and my partner, a self-proclaimed whipped cream connoisseur, declared it a game-changer. It’s become our go-to for everything from a simple after-dinner treat to a fancy topping for weekend pancakes. The beauty of this recipe lies not just in its incredible taste, but in its simplicity and versatility. It feels indulgent, yet it’s surprisingly wholesome, making it a guilt-free pleasure we can all enjoy. I’ve since shared it with friends, and it’s always met with rave reviews and requests for the recipe – which is exactly why I’m so excited to share it with you today! Prepare to fall in love with this dreamy, creamy delight.

Ingredients for Your Dreamy Strawberry Coconut Whip

To create this lusciously light and flavorful Strawberry Coconut Whip, you’ll need a few simple, high-quality ingredients. Each plays a crucial role in achieving the perfect texture and taste.

• 2 cans (13.5 oz or 400ml each) Full-Fat Coconut Milk, refrigerated for at least 24 hours: This is the star of the show! It’s crucial to use full-fat coconut milk (not light coconut milk or coconut beverage) and ensure it’s thoroughly chilled. Chilling allows the thick coconut cream to separate from the watery liquid. You’ll only use the solid cream part. Look for brands with minimal stabilizers for the best whipping results; some good options include Thai Kitchen, Aroy-D, or Whole Foods 365 brand. The higher the fat content, the better the separation and the creamier the whip.
• 1 cup Fresh Strawberries, hulled and roughly chopped (plus extra for garnish): Fresh, ripe strawberries will provide the best flavor and natural sweetness. The juicier and redder they are, the more vibrant your whip will be. If strawberries are out of season, frozen strawberries (thawed and drained well) can be used, but the flavor might be slightly less intense.
• 2-4 tablespoons Maple Syrup or Agave Nectar (or to taste): This provides sweetness. The amount you use will depend on the sweetness of your strawberries and your personal preference. Maple syrup adds a lovely subtle warmth, while agave is more neutral. You can also use powdered sugar for a more traditional whipped cream sweetness, but start with less as it’s more concentrated.
• 1 teaspoon Vanilla Extract: Pure vanilla extract enhances all the other flavors and adds a classic, comforting aroma. Opt for good quality vanilla for the best taste.
• 1/4 teaspoon Lemon Juice (optional, but recommended): A tiny splash of fresh lemon juice brightens the strawberry flavor and adds a subtle tang that balances the richness of the coconut cream. It really makes the fruitiness pop!
• Pinch of Salt (optional): A tiny pinch of salt can surprisingly enhance the sweetness and overall flavor profile, rounding everything out.

Step-by-Step Instructions to Whipped Perfection

Follow these instructions carefully to achieve a perfectly fluffy and delicious Strawberry Coconut Whip. The key is patience with chilling and gentleness in mixing.

1. Prepare the Coconut Cream: This is the most critical step. Without opening the cans, place your full-fat coconut milk in the coldest part of your refrigerator for at least 24 hours, or ideally up to 48 hours. This allows the thick, solid cream to separate from the watery liquid. It’s also highly recommended to chill your mixing bowl (preferably metal or glass) and the beaters of your electric mixer in the freezer for at least 15-20 minutes before you start. This helps the cream whip up beautifully and stay cold.
2. Extract the Coconut Cream: Carefully open the chilled cans of coconut milk without shaking them. The thick, solid cream should be at the top. Gently scoop out only this solid cream into your chilled mixing bowl. Try to leave behind as much of the clear watery liquid as possible (you can save this liquid for smoothies, soups, or curries – don’t discard it!). You should get about 1 to 1.5 cups of solid cream per can, depending on the brand.
3. Prepare the Strawberry Puree: In a small food processor or blender, combine the 1 cup of hulled and chopped fresh strawberries with your chosen sweetener (maple syrup or agave, starting with 2 tablespoons) and the optional lemon juice. Blend until you have a smooth, vibrant puree. Taste the puree; if it’s not sweet enough for your liking, add a little more sweetener and blend again. Set aside.
4. Whip the Coconut Cream: Using an electric hand mixer or a stand mixer fitted with the whisk attachment (and your chilled bowl and beaters), begin whipping the solid coconut cream on medium speed. It will start off a bit chunky, but as you continue to whip, it will break down and become smoother.
5. Add Vanilla and Continue Whipping: Once the coconut cream starts to look somewhat smooth, add the vanilla extract and the optional pinch of salt. Increase the mixer speed to medium-high and continue to whip for about 3-5 minutes. The cream will gradually thicken and increase in volume, forming soft peaks. Be careful not to over-whip, as coconut cream can sometimes separate if beaten for too long, though it’s more forgiving than dairy cream. You’re looking for a texture similar to traditional whipped cream – light, airy, and holding its shape.
6. Fold in the Strawberry Puree: Once the coconut cream has reached soft to medium peaks, gently fold in the prepared strawberry puree using a spatula. Add about half the puree first, fold it in carefully to maintain the airiness, then add the remaining puree. Fold until just combined and you have a beautifully pink, evenly colored whip. Avoid overmixing at this stage, as it can deflate the whip. You want streaks of strawberry goodness, or a uniformly pink whip, depending on your preference. For a more marbled effect, fold less.
7. Taste and Adjust (Optional): Give your Strawberry Coconut Whip a quick taste. If you feel it needs more sweetness, you can gently fold in a little more liquid sweetener or a tablespoon of sifted powdered sugar. If it needs more strawberry flavor, and you have extra puree, you can fold a little more in, but be mindful not to make it too liquid.
8. Chill Before Serving (Recommended): For the best texture and flavor, cover the bowl with plastic wrap and chill the Strawberry Coconut Whip in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to meld and the whip to firm up slightly.

Nutrition Facts: A Guilt-Free Indulgence

This Strawberry Coconut Whip is a delightful treat that’s lighter than traditional dairy-based whips.
*Servings: Approximately 6-8 (makes about 3-4 cups of whip)
*Calories per serving (approximate, based on 6 servings and 3 tbsp maple syrup): 200-250 calories

1. Healthy Fats: Primarily from the coconut cream, these are medium-chain triglycerides (MCTs), which are metabolized differently by the body than other fats and can provide a quick source of energy.
2. Vitamin C: Fresh strawberries are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health.
3. Lower in Added Sugar (Customizable): Compared to many store-bought desserts, you have full control over the sweetness. Using natural sweeteners like maple syrup or agave allows for a more refined-sugar-conscious treat.
4. Dairy-Free & Vegan: Perfect for those with lactose intolerance, dairy allergies, or following a vegan lifestyle. It offers a creamy, satisfying dessert option without any animal products.
5. Fiber: Strawberries contribute dietary fiber, which is beneficial for digestive health and can help in managing blood sugar levels.

(Note: Nutritional values are estimates and can vary based on specific ingredients, brands, and portion sizes used.)

Preparation Time: Quick to Whip, Worth the Chill

Understanding the time commitment helps plan your dessert making perfectly.

• Chilling Time (Coconut Milk & Equipment): Minimum 24 hours for coconut milk (essential for separation); 15-20 minutes for mixing bowl and beaters (highly recommended for best results).
• Active Preparation Time: Approximately 15-20 minutes. This includes chopping strawberries, making the puree, scooping the cream, and the actual whipping process.
• Chill Time (Final Whip): Optional but recommended, 30 minutes to 1 hour for flavors to meld and the whip to firm up.
• Total Time (excluding initial coconut milk chilling): About 45 minutes to 1 hour 20 minutes (if including final chill time).

While the overnight chilling of coconut milk requires advance planning, the hands-on time to create this delicious whip is remarkably short, making it an easy yet impressive dessert.

How to Serve Your Strawberry Coconut Whip: A Cloud of Delight

This versatile Strawberry Coconut Whip can be served in numerous delightful ways. Here are some ideas to inspire you:

• As a Luscious Topping:
  • Cakes & Cupcakes: A beautiful, light alternative to heavy buttercream on vanilla, chocolate, or angel food cakes and cupcakes. Its pretty pink hue adds an elegant touch.
  • Pies & Tarts: Dollop generously onto fruit pies (especially berry or rhubarb), chocolate silk pie, or lemon tarts.
  • Pancakes, Waffles & French Toast: Elevate your breakfast or brunch with a spoonful of this fruity whip.
  • Brownies & Blondies: A cool, creamy contrast to rich, fudgy brownies or chewy blondies.
• As a Delicious Dip:
  • Fresh Fruit Platter: Serve in a central bowl surrounded by an array of fresh berries, melon slices, kiwi, and pineapple for a refreshing and healthy dessert.
  • Cookies & Biscuits: Offer alongside shortbread cookies, graham crackers, or digestive biscuits for dipping.
  • Pretzels: The sweet and salty combination with pretzel sticks or twists is surprisingly addictive.
• As a Standalone Dessert:
  • Parfait Layers: Layer with granola, more fresh strawberries, and perhaps some toasted coconut flakes in glasses for an elegant parfait.
  • Simple Mousse: Serve chilled in small bowls or ramekins, garnished with a fresh strawberry slice and a mint leaf.
• In Beverages:
  • Smoothies & Milkshakes: Add a dollop on top of your favorite strawberry or vanilla smoothie for extra creaminess and flavor.
  • Hot Chocolate or Coffee: A fruity twist on traditional whipped cream for warm beverages (though it will melt faster).
• With Other Desserts:
  • Fruit Crumbles & Crisps: A perfect accompaniment to warm apple, berry, or peach crumbles.
  • Baked Pears or Apples: A dollop alongside warm, spiced baked fruit is heavenly.
  • Ice Cream & Sorbets: Serve alongside a scoop of vanilla bean ice cream or a complementary fruit sorbet.

No matter how you choose to serve it, this Strawberry Coconut Whip is sure to impress with its beautiful color, delightful texture, and fresh, vibrant taste.

Additional Tips for Strawberry Coconut Whip Success

Unlock the full potential of your Strawberry Coconut Whip with these expert tips, ensuring a perfect result every time.

1. Choose the Right Coconut Milk: This cannot be stressed enough. Use full-fat canned coconut milk. Avoid “light” or “lite” versions, as they lack the necessary fat content to solidify and whip properly. Also, check the ingredient list – brands with fewer additives and gums (like guar gum) often separate better and yield a cleaner coconut flavor. Some find organic versions work particularly well.
2. Don’t Skip the Chilling (Seriously!): Chilling the coconut milk for at least 24 hours is non-negotiable. For even better results, chill it for 48 hours. This ensures maximum separation of the thick cream from the watery liquid. Chilling your mixing bowl and beaters in the freezer for 15-20 minutes beforehand also makes a significant difference in how well the cream whips up and maintains its structure. Cold helps fat emulsify and hold air.
3. Mastering the Strawberry Puree: For the smoothest puree, use a small food processor or a high-powered blender. If you prefer a slightly chunkier texture with small pieces of strawberry in your whip, you can lightly mash the strawberries with a fork instead of pureeing, or pulse very briefly in the processor. Always taste your strawberries first; if they are very sweet, you might need less added sweetener.
4. Sweetener Adjustments: The recipe suggests 2-4 tablespoons of maple syrup or agave, but feel free to adjust this to your taste. You can also use powdered (icing) sugar, sifting it in after the coconut cream has reached soft peaks. Start with a smaller amount of powdered sugar (e.g., 1-2 tablespoons) as it’s more intensely sweet. Avoid granulated sugar as it may not dissolve fully and can create a gritty texture.
5. Gentle Folding is Key: When incorporating the strawberry puree into the whipped coconut cream, use a wide spatula and gentle folding motions. Start from the bottom of the bowl and bring the mixture up and over. This helps to maintain the airiness you’ve worked hard to achieve. Overmixing will deflate the whip.
6. Storage Savvy: Store leftover Strawberry Coconut Whip in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The whip may firm up considerably once chilled. If it becomes too firm, you can let it sit at room temperature for 5-10 minutes or gently stir it before serving. It generally doesn’t re-whip well once the puree is added.
7. Flavor Variations: Don’t be afraid to experiment!
   • Other Berries: Try using raspberries, blueberries, or blackberries instead of strawberries.
   • Chocolate: Fold in a tablespoon or two of unsweetened cocoa powder (sifted) along with the vanilla for a chocolate coconut whip before adding strawberry.
   • Extracts: A drop of almond extract or rosewater can add an interesting flavor dimension.
   • Spices: A tiny pinch of cardamom or cinnamon in the strawberry puree can add warmth.
8. Troubleshooting a “Won’t Whip” Situation: If your coconut cream isn’t whipping, it’s usually due to one of three reasons:
   • Not chilled enough: The cream wasn’t cold enough to solidify properly.
   • Wrong type of coconut milk: You used light coconut milk or a brand that doesn’t separate well.
   • Too much liquid: Some of the watery coconut liquid got into the bowl.
     If it’s a bit loose, sometimes adding a tablespoon of sifted powdered sugar or a tiny bit of cream of tartar can help stabilize it. If it’s truly liquid, unfortunately, it may not be salvageable as a whip, but you can still use the mixture in smoothies or as a creamy dessert sauce.

Frequently Asked Questions (FAQ) About Strawberry Coconut Whip

Here are answers to some common questions you might have about making and enjoying this delightful Strawberry Coconut Whip.

1. Q: Can I use light coconut milk or coconut milk from a carton?
   A: No, unfortunately, light coconut milk or coconut milk beverages (the kind you drink or put on cereal) will not work for this recipe. They do not have a high enough fat content to separate and whip into a stable cream. You must use full-fat canned coconut milk.
2. Q: My coconut cream didn’t separate properly. What went wrong?
   A: This can happen for a few reasons. The most common is that the can wasn’t chilled for long enough (aim for at least 24 hours, 48 is better). Some brands of coconut milk also separate better than others; look for those with minimal additives. Occasionally, you might get a “dud” can that just doesn’t cooperate. Always have an extra chilled can on hand if it’s your first time or for an important occasion.
3. Q: Can I use frozen strawberries?
   A: Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid very well before pureeing. Excess water can make your whip a bit looser. Fresh, ripe strawberries will generally yield the most vibrant flavor and color.
4. Q: How long does Strawberry Coconut Whip last in the refrigerator?
   A: Stored in an airtight container, it will typically last for 2-3 days in the refrigerator. The texture might become a bit firmer after chilling. It’s best enjoyed fresh but still delicious the next day.
5. Q: Can I make this recipe ahead of time?
   A: Yes, you can make it a day ahead. Prepare it as directed, then store it covered in the refrigerator. It might firm up, so you may want to let it sit at room temperature for about 10-15 minutes or give it a very gentle stir before serving to loosen it slightly. Avoid vigorous stirring which could deflate it.
6. Q: Why isn’t my coconut cream getting fluffy and forming peaks?
   A: Ensure your coconut cream was very cold and that you only used the thick, solid part. Also, make sure your mixing bowl and beaters were chilled. If too much of the watery liquid was included, it won’t whip well. Some brands simply don’t whip as well as others. Don’t over-whip either; once soft to medium peaks form, you’re good.
7. Q: Can I use a different sweetener or no sweetener?
   A: Absolutely! You can adjust the sweetener to your preference. Powdered sugar works well. If your strawberries are very sweet, you might use less or even omit the sweetener altogether for a more tart, fruit-forward whip. You could also try date paste for a whole-food sweetener option, though it might slightly alter the color.
8. Q: Is this recipe vegan and gluten-free?
   A: Yes, this Strawberry Coconut Whip recipe is naturally vegan (dairy-free, egg-free) and gluten-free, making it a fantastic dessert option for those with various dietary preferences or restrictions. Always double-check the labels of your specific ingredients (like vanilla extract) if you have severe allergies, but the core components are suitable.

Print