Gluten-free, dairy-free Strawberry coconut cream macaroons


2-3 coconut macaroons per serving

3-4 strawberries per serving (depends on size)

1 can full-fat coconut milk

1/2 cup sugar


Make the coconut cream. This recipe is adapted from this dairy-free whipped cream recipe. Chill the sugar and coconut milk in the refrigerator for 24 hours. Chill the bowl and mixer for three hours. Drain off the water from the coconut milk. Mix the milk and sugar–it will form a cream. When I tried it, I didn’t drain off enough water, and it came out very liquidy. Your mileage may vary.

Cut the macaroons in half.  Place macaroons in the bottoms of small bowls, then add the coconut cream and sliced strawberries to taste.

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