PREP TIME: 5 minutes
COOK TIME: —
If you don’t like coconut and you can do dairy, this recipe is amazing made with heavy cream. You know, the real stuff. Or so I’ve been told. I’ve made it for friends a bunch of times, and they go crazy over the cream version! It’s still great with coconut cream, but it’s nice to have options.
9 hulled strawberries (fresh or frozen and defrosted)
⅓ cup (85 g) coconut cream
1 tablespoon apple cider vinegar
2 drops liquid stevia, or 2 teaspoons erythritol
3 cups (420 g) ice cubes
- Place the strawberries, coconut cream, vinegar, and sweetener in a blender or food processor. Blend until smooth.
- Add the ice and pulse until crushed.
- Divide among four ¾-cup (180-ml) or larger bowls and serve immediately.
make it AIP:
make it COCONUT-FREE:
Swap out the coconut cream for cashew milk, macadamia nut milk, or, if you can handle dairy, heavy cream. (Note that using cashew milk would make it higher in FODMAPs, if that is a concern for you.)
calories: 61 | calories from fat: 45 | total fat: 5 g | saturated fat: 4.4 g | cholesterol: 0 mg
sodium: 4 mg | carbs: 3.3 g | dietary fiber: 1 g | net carbs: 2.3 g | sugars: 2 g | protein: 0.7 g
FAT : 74%
CARBS : 21%
PROTEIN : 5%