Nutritional Wisdom with Carly Pollack

Stuffed Strawberries

A festive treat for the 4th of July!

1 package fresh strawberries
1 package fresh blueberries
1 15oz can coconut milk
1 tsp vanilla extract

Wash and dry the fruit. Using a small knife, cut the bottom off of each strawberry so that they will stand up on a plate. Using a melon baller, scoop out the top and stem of each strawberry. Place the can of coconut milk in the refrigerator and leave it there overnight. Open the can and scoop out the firm layer of coconut cream that has solidified at the top of the can (stop as soon as you reach the water at the bottom of the can, you can use this in smoothies or drink it straight). Place this cream in the bowl of a stand mixer, or a large bowl. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks. Mix in vanilla. The whipped cream will last in the fridge for several days. Scoop the whipped cream into the strawberries and top each with a fresh blueberry.

1 Batch