1tablespoon plus 1 teaspoon Aleppo chile or chili powder
¼ cupfresh orange juice (about 1 orange)
4(13- to 14-ounce) cans full-fat coconut milk or cream (TRY: Thai Kitchen Organic), refrigerated overnight
Zest of 2 navel organic oranges
Melt coconut oil in microwave or over stovetop; then place it in the freezer for 3 minutes to bring the temperature down.
In a small bowl, toss chocolate chunks, 1 tablespoon chili powder, cooled coconut oil and salt; set aside. In a medium bowl, toss sliced strawberries with orange juice; set aside.
Open the cans of coconut cream, and carefully scoop the waxy, solid layer of coconut cream from the top of the cans and into a mixing bowl. Be sure to scoop as little of the coconut water beneath as possible. Or see tip above.
Using a mixer or hand beaters, whip coconut cream on high for 2–3 minutes, until it becomes fluffy and soft peaks form. Add agave syrup, orange zest and vanilla; whip to combine.
In small parfait glasses or other glasses, layer 2 heaping tablespoons coconut whipped cream, 2 heaping tablespoons strawberries and 1 tablespoon chocolate mixture; repeat layers. Finish each parfait with 1 tablespoon coconut whipped cream on top, and dust each with a pinch of remaining chili powder. Alternately, instead of layers, scoop the separate components into glasses and garnish with orange peel and a dash of chili powder on top.
Vegan Strawberry and Coconut Whipped Cream Cups
Amount Per Serving
Calories 6320Calories from Fat 180
% Daily Value*
Total Fat 20g31%
Saturated Fat 19g95%
Monounsaturated Fat 1g
Total Carbohydrates 28g9%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.