In the summer of 2012 I studied abroad in London. I had many shenanigans, rode many tubes, and ate A LOT of food.
I think about that trip pretty frequently. Strawberries and cream is a famous dessert in London and no denizen will let you leave the city without trying it. I opted out of the dish as a whole since I’m lactose intolerant, but I did eat some British strawberries.
If you ever find yourself there, and Brits keep telling you British strawberries are better, believe them. They’re not being snobby, British strawberries really are the best. Here we breed to get bigger strawberries, and to get as many as possible. They often end up not even being red all the way through. The strawberries I had in London were much smaller than what is typical in the U.S., and taste so much better. I actually ended up having a pretty bad allergic reaction from the strawberries and could only eat a few. I’m generally allergic to strawberries but not so allergic that I’m deterred from eating them.
Anyway, this is my recipe to recreate strawberries and cream! It’s pretty darn simple.
Be sure to use full fat coconut milk! The light stuff won’t yield as much cream. Also try to find coconut milk that doesn’t have thickeners or homogenizing additives. You want it to separate in the fridge, and those additives will prevent that.
I used powdered sugar as a sweetener, you can use other sweeteners like maple syrup. I prefer maple syrup if the cream is being paired with peaches. The amount you use will vary based on how much cream you have and your personal taste.
Remember to refrigerate the can for 24 hours, and then flip over right before you open it. The water will pour right off and you’ll have lots of thick cream. Save the coconut water for a smoothie (or just drink it if you’re into that).