Delicious Living
Vegan Strawberry and Coconut Whipped Cream Cups
  • 1 tablespoon coconut oil (melted)
  • 6 ounces dark chocolate (chopped into small pieces)
  • 1 tablespoon plus 1 teaspoon Aleppo chile or chili powder
  • ½ teaspoon salt
  • 1 pound strawberries (thinly sliced)
  • ¼ cup fresh orange juice (about 1 orange)
  • 4 (13- to 14-ounce) cans full-fat coconut milk or cream (TRY: Thai Kitchen Organic), refrigerated overnight
  • 1 tablespoon agave syrup
  • Zest of 2 navel organic oranges
  • 2 teaspoons vanilla extract

Vegan Strawberry and Coconut Whipped Cream Cups

Carsen Snyder, Photo by Jennifer Olson | Delicious Living
  • Serves: 8 people

Here’s a helpful trick: Turn the cans of coconut milk upside down, and open the cans from the bottom. That way you can simply pour the coconut water out of the can, saving the solids you need for this recipe. Use the coconut water in smoothies or to cook rice or oatmeal. Coconut whipped cream is best served immediately. It may be stored in an airtight container for  5 days, but it will likely harden and need to be whipped again before serving. 

  1. Melt coconut oil in microwave or over stovetop; then place it in the freezer for 3 minutes to bring the temperature down.
  2. In a small bowl, toss chocolate chunks, 1 tablespoon chili powder, cooled coconut oil and salt; set aside. In a medium bowl, toss sliced strawberries with orange juice; set aside.
  3. Open the cans of coconut cream, and carefully scoop the waxy, solid layer of coconut cream from the top of the cans and into a mixing bowl. Be sure to scoop as little of the coconut water beneath as possible. Or see tip above.
  4. Using a mixer or hand beaters, whip coconut cream on high for 2–3 minutes, until it becomes fluffy and soft peaks form. Add agave syrup, orange zest and vanilla; whip to combine.
  5. In small parfait glasses or other glasses, layer 2 heaping tablespoons coconut whipped cream, 2 heaping tablespoons strawberries and 1 tablespoon chocolate mixture; repeat layers. Finish each parfait with 1 tablespoon coconut whipped cream on top, and dust each with a pinch of remaining chili powder. Alternately, instead of layers, scoop the separate components into glasses and garnish with orange peel and a dash of chili powder on top.

PER SERVING (6 ounces): 320 cal, 20g fat (1g mono, 0g poly, 19g sat), 0mg chol, 173mg sodium, 28g carb (5g fiber, 18g sugars), 3g protein


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