Try this Strawberry Shortcake - Vegan recipe, or contribute your own.
Suggest a better descriptionStore the can of coconut milk overnight, to assure it solidifies properly. You can shake the can to feel if it is still liquid or not before opening. I also rinsed one of the bowls and mixing spoons after making the cupcakes and placed them in the freezer for about ten minutes before using them to make the topping. Keeping everything nice and cold is supposed to help to thicken the coconut cream, but it's been soupy both times I've made it).
Remove the coconut milk from the refrigerator and flip the can upside down.
After opening with a can opener, drain the excess liquid that is on top (you can save the liquid to cook with or make smoothies later). You should see a nice chunk of “cream” left at the bottom of the can. Scrape the cream out into a (preferably cold) large mixing bowl and beat with a mixer on high until whipped cream texture has formed.
Add the powdered sugar along with the vanilla extract and continue to beat until mixed well.
Add the diced strawberries to the coconut cream and spoon on top of gluten-free cupcakes.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 70 | ||
Calories from Fat: 5 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 260.2mg | 7 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 11.2g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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