Ahhh the sensation of sweet silky coconut cashew cream on a fresh picked strawberry. This is where the Season of Spring and Summer begins and ends.

1.5 c. Raw Cashews (soaked)
1 Coconut Cream can (full fat)
3 T. Raw Honey and or Monk Fruit
2 t. Vanilla Extract
1 t. Temple Taste Persian Masala
Variation: Add 1 drop of Doterra Essential Oil Wild Orange or Cardamom

Place coconut milk in refrigerator to cool. Soak cashews for a few hours.
drain cashews and place in blender with coconut milk, spices and honey and or monk fruit.
I like to use 2 T. honey and 1 T. monk fruit to enhance the dimensions of sweetness.
For more depth and flavor add 1 drop of Doterra Wild Orange or Cardamom essential oils.
Place all ingredients in a blender and whirl on high for a minute to get the ingredients whipped into a creamy consistency. Refrigerate or Freeze for an hour to set the Cream.
Use for dipping Strawberries or as a topping for Raw Cacao Chia pudding or for one of your favorite deserts that calls for dairy whipping cream.
Notes: Preparation:  5-10 minutes, Servings: 3 cups. Use within a 3 days as coconut cream can sour quickly.

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