You guys, I am so excited to share this completely easy and oh so delicious recipe with you. So easy I feel slightly ridiculous writing about it. However, I just cannot hold out any longer. You must know about it. Because when I made this, I ate the whole thing, in one sitting. I'm not proud of that. Ha! But it was good. Go out now, buy strawberries. They are in-season, and the best you will eat all year.
Oregon strawberries are my absolute favorite. Deep red and so juicy!
Strawberry Basil + Coconut Cream
1 cup strawberries, hulled and halved
1 tablespoon sugar
4-6 basil leaves
1 can full fat coconut milk, solids separated, liquid discarded
1 tablespoon maple syrup
1/2 cup greek plain yogurt
drizzle of maple syrup or agave
pinch of flaky sea salt
In a large bowl, combine strawberries, sugar and basil leaves. Stir together a few times, cover with plastic wrap and let sit for 30-40 minutes until juicy.
In a cold bowl, whip together coconut milk solids, maple syrup and greek plain yogurt until light and fluffy.
To serve, spread coconut cream over plate or bowl, top with juicy strawberries and basil. Drizzle maple syrup over top with a pinch of flaky sea salt, if desired.