I have to be honest: like a lot of people, I’m not that into Valentine’s Day. It’s not so much that I think it’s a Hallmark-conspiracy or anything like that. I just think you should celebrate love every chance you get, not just for one day in February. That being said, you’ll never catch me complaining about an excuse to make (and eat) dessert.
I’m normally a super rich, molten chocolate kind of person — the richer, the better. The man in my life? He’s not nearly as big a fan of hyper-decadent desserts, so I wanted to make something we could both enjoy. This recipe, drunken strawberries with coconut cream, is the result.
Fresh strawberries are cooked down with sweet moscato and sugar, then spooned on top of thick coconut cream. The subtle sweetness of the coconut cream complements the wine-simmered strawberries perfectly. This dessert is rich and satisfying, but still easy to eat. No chocolate fatigue here!
The strawberries and coconut cream could not be easier to prepare, and they present beautifully. Plus, this dessert is all-natural: there’s nothing artificial or processed here. It’s also a great way to spoil the vegan in your life. Share it with someone special, or just treat yourself!
Here’s how to put everything together.
- 1 can full-fat coconut milk*
- 1 packet stevia
- 120 g (about 1/2 cup) strawberries, hulled and quartered
- 1/4 cup moscato
- 1 tablespoon sugar
- *My favorite brand of coconut milk is Chaokoh — you can usually find it in the Asian section.
- To prepare the coconut cream: Leave the can of coconut milk in the fridge for six to eight hours. Once the can is well-chilled, open it (without shaking!) and scoop out the thick cream on top. You can save the coconut water at the bottom of the can to incorporate into smoothies or other recipes. Stir the packet of stevia into the coconut cream and leave it uncovered in the refrigerator to thicken even more.
- To prepare the strawberries: Place the strawberries, moscato, and sugar in a small saucepan over medium heat. Allow the mixture to come to boil and reduce to simmer for 20 minutes. Cool completely.
- To serve, divide the coconut cream between two wine glasses or tumblers. Spoon the cooled strawberry mixture on top; serve with more fresh strawberries (and wine) if you like. Enjoy!
- Servings: 2 | Calories: 346 | Total Fat: 26.2 g | Saturated Fat: 18.8 g | Trans Fat: 0.0 g | Cholesterol: 0 mg | Sodium: 31 mg | Total Carbohydrates: 17.5 g | Dietary Fiber: 1.2 g | Sugars: 13.6 g | Protein: 4.2 g