I found this recipe on another website and decided to adapt it to make it slightly healthier and, in my opinion, tastier. The original recipe used whipped double cream so to make this recipe healthier and also suitable for the lactose intolerant folk I’ve used a ‘vanillacoco’ filling which is dairy-free.
Makes about 10-15 ‘Strawberry Santa’s’
- 250g of fresh strawberries
- 1 x 400ml can of full fat coconut milk
- 1/2tsp of natural vanilla extract
- 1 tbsp of maple syrup, honey or stevia substitute
- Black sprinkles (I used the Halloween sprinkles)
- Put the can of coconut milk in the fridge and leave overnight (make sure you use full fat otherwise it won’t work).
- The fat of the coconut will separate from the coconut water which will remain at the bottom of the can. Open the can of coconut milk and with a spoon carefully scoop out the coconut fat (leaving the water at the bottom) and place into a medium sized mixing bowl.
- Add the vanilla extract and sugar to the bowl and whisk for a couple of minutes or until well mixed and whipped to a good consistency.
- Using a sharp knife, cut the stalk off the strawberry then cut the top third of the strawberry tip (this will be the hat).
- Take a teaspoon of the vanillacoco mixture and place onto the larger piece of the strawberry and place the top third of the strawberry on top.
- Dip the fat end of a wooden skewer into the vanillacoco mixture and dot onto the side of the strawberry to make the buttons. Then plop a bigger splodge on top of the hat.
- Carefully take a sprinkle and insert it into the mixture to make an eye and repeat the process again to make up the pair.
- Repeat this process with the remaining strawberries. Chill in the fridge until ready to serve.