I made these a few months ago and I haven’t made them since, I’m not sure why. I stumbled upon Jif Whips at the store one day, it was definitely the inspiration for this dessert.
Here’s what to gather:
Jif Whips peanut butter and chocolate spread
1 can of full fat coconut milk
1 1/2 tbsp powdered sugar
1 tsp vanilla extract
a TINY pinch of salt
10 strawberries, the bigger the better
vegan chocolate chips (my favorite brand is enjoy life )
Makes 2 servings.
This whipped cream is so good, you will find yourself using it all the time. I frost cupcakes with it, use it on pancakes or waffles or fresh fruit or you can just eat it by the spoonful. It is incredibly light with a very mild coconut flavor. It’s hardly sweet, so don’t expect frosting.
Canned coconut milk (do NOT buy the low fat or the unrefined coconut milk) must be refrigerated for at least 24 hours before you can make the whipped cream. That’s why I just started keeping it on hand. After it is cold enough, the cream separates from the water. Put your mixing bowl in the freezer for a few minutes before making your whipped cream too.
Take the can out of the fridge without tipping. Remove the lid. Use a spoon to scoop out the cream into your very cold mixing bowl. Once you get to the watery part, be careful about scooping cream out of the water. If your cream is too wet, your whipped cream will not set. Whip with a hand mixer or stand mixer for about 6 minutes, until it gets nice and thick. Add powdered sugar, salt and vanilla. Whip again for another 30-60 seconds. ( You can add a little more powdered sugar if you must have it sweeter, be very careful about adding too much of anything else, the consistency is very fragile )
Cut the tops off your strawberries. Use a skinny knife to hollow out the middle. Place each berry upside down on a paper towel, next to its top so they can bleed any excess liquid.
On a serving plate, place 5 dollops of Jif Whip. Use a piping bag, a ziploc bag with the corner cut off, or spoon the whipped cream into the strawberries one at a time. Gently place the top back on. Push the berry into the Jif Whip so it stands up. Repeat, placing 5 on each plate.
Garnish with extra whipped cream and sprinkle with chocolate chips.