INGREDIENTS:
- 1 small bag frozen strawberries, thawed
- 1 small organic orange
- 1 tablespoon Raw Blue Agave Syrup (optional)
- 1 can coconut cream, no additives
- Sliced fresh banana
- Fresh sliced strawberries
- 1 pint Coconut Bliss “Vanilla Island” coconut ice cream (you won’t be able to taste the difference between this and the real thing!)
- Chopped Walnuts (Better toasted in oven for 10 minutes at 350 degrees)
- Shredded coconut
INSTRUCTIONS:
- The night or several days before, place the can of coconut cream in the refrigerator (I keep several cans in the refrigerator at all times).
- Place thawed strawberries in blender and add the juice of one orange plus the raw blue agave and blend until smooth. Orange Liqueur works well, also.
- Thinly slice or chop banana and strawberries
- Remove can of coconut cream from the refrigerator, open, and pour into a chilled Whipping bowl. Beat at high speed until “cream” resembles the consistency of fresh whipped cream. Chill until ready to serve. (The natural coconut generally adds enough sweetness to the cream, but a pinch of Agave can be added for desired sweet taste)
TO ARRANGE SUNDAE:
- Place 2 small scoops of Coconut ice cream in a fancy Martini or wide-rimmed Champagne glass.
- Next, top ice cream with strawberry sauce, fresh strawberries, and bananas
- Top off Sunday with 2 tablespoons of whipped “cream.”
- Garnish dessert with chopped walnuts and shredded coconut
Bon Appetit!
