Servings |
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Ingredients
- 4 lbs strawberries hulled, halved if large
- 1 orange juiced
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla bean split lengthwise; or use 2 tsp vanilla powder
- 1 tablespoon fresh orange zest
- 1/4 cup water
- 1 can full-fat organic coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla powder or use vanilla bean seeds from 1 vanilla bean
- 2 cups of dates
- 1/4 cup coconut flakes
- 1/4 teaspoon sea salt
- 1/2-1 cup of pistachios
Ingredients
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Instructions
Strawberry Compote
- Combine strawberries, fresh orange juice, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add orange zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40–45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.
- Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.
Coconut Vanilla Whipped Cream
- Carefully open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm, waxy, thick white layer of coconut cream on top.
- Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. Stop scooping when you reach the water in the bottom of the can. Save water for smoothies or just drink it.
- Using a mixer or hand beaters on high speed - whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.
- Whipped coconut cream is best served immediately, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.
Pistachios Granola Crumble
- Blend dates, coconut flakes, sea salt and pistachios in food processor until crumbled.
Strawberry Crumble Bake
- Cover bottom of baking dish with coconut oil.
- Layer 1/2 of the Pistachio Crumble.
- Put the strawberry compote on top and layer the remainder of the Pistachio Crumble on top.
- Bake at 350 for 15-20 minutes.
- In a cup or parfait dish layer Vanilla Whip and than Strawberry Crumble and repeat.
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