Strawberry Coconut Cream Pots with Mint and Black Pepper

The simple presentation of these strawberry coconut cream pots hides sophisticated flavor. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavors. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

This recipe originally appeared on alive.com as “Strawberry Coconut Cream Pots with Mint and Black Pepper.”

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Servings

6

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 1/4 cup raw buckwheat
• 1.4 cup blanched sliced almonds
• 1/4 tsp cinnamon
• 1/2 tsp honey
• 8 oz strawberries washed and hulled, plus additional whole strawberries for garnish
• 1 tsp sherry vinegar
• 2 tsp maple syrup
• 1/2 tsp freshly ground pepper
• Pinch salt
• 20 mint leaves
• 14 oz can coconut cream

Ingredients 1 Tbsp extra-virgin olive oil 1/4 cup raw buckwheat 1.4 cup blanched sliced almonds 1/4 tsp cinnamon 1/2 tsp honey 8 oz strawberries washed and hulled, plus additional whole strawberries for garnish 1 tsp sherry vinegar 2 tsp maple syrup 1/2 tsp freshly ground pepper Pinch salt 20 mint leaves 14 oz can coconut cream

Servings 6 Print Recipe

Instructions

1. In skillet, combine olive oil, buckwheat, and almonds. Heat on low and toast for 7 to 10 minutes, stirring to ensure even browning, until buckwheat and almonds are lightly browned. Remove skillet from heat, add cinnamon and honey, and stir rapidly to coat. Set aside and allow to cool. Once cool, transfer mixture to bowl of food processor and blitz for a few seconds. Press mixture into 6 small Mason jars.
2. Dice strawberries and, in bowl, combine with vinegar, maple syrup, black pepper, and salt. Add mint leaves and mash them with a muddler or back of wooden spoon. Stir strawberries and allow to stand for 20 minutes.
3. Reserve and refrigerate about 1/2 cup macerated strawberries. Add the remaining to blender jug with coconut cream and process until smooth and thick. Pour mixture over buckwheat layer in each Mason jar. Seal and allow to chill for 1 hour.
4. Top cream pots with a layer of reserved macerated strawberries. Garnish each pot with an additional fresh strawberry and sprig of mint.