Balsamic Strawberries with Coconut Whipped Cream

  • Author: Tastes Lovely
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x


Orange Balsamic Strawberries

  • 2 cups strawberries, stems removed and sliced
  • zest from 1 orange, about 1 tablespoon
  • 2 tablespoons good quality balsamic vinegar
  • 1 tablespoon (or more to taste) honey, or agave nectar for vegan
  • mint for garnish, optional

Coconut Whipped Cream


Orange Balsamic Strawberries

  1. In a medium size mixing bowl, combine all the ingredients for the orange balsamic strawberries and toss to combine. Let the strawberries marinate for at least 30 minutes on the counter, or up to 2 days in the refrigerator.

Coconut Whipped Cream

  1. Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before making the coconut whipped cream. When bowl is chilled, remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. If your can of coconut cream did not harden up, unfortunately you got a dud can of coconut cream and it won’t whip into soft peaks. Use this can for cooking or baking instead, and try another can.
  2. Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add coconut sugar or honey, then continue beating for another 2 minutes. I usually don’t add sweetener, since the coconut cream has its own natural sweetness. But if you like it sweeter, feel free to add it.


  1. In a martini glass or small bowl, make the dessert by adding desired amount of coconut whipped cream and topping with desired amount of balsamic strawberries. Garnish with mint and serve.