Ingredients
Equipment
Method
Preparation
- Scoop the chilled coconut cream into a mixing bowl.
- Add the powdered sugar and vanilla extract.
- Using a hand mixer, beat for 2?3 minutes until light, fluffy, and smooth.
- Refrigerate the whipped cream until ready to use.
- Line an 8?8 inch baking dish with parchment paper, or leave unlined if serving directly.
- Spread a small amount of coconut whipped cream on the bottom to anchor the graham crackers.
- Add a single layer of graham crackers (about 5 sheets, breaking as needed to fit).
- Spread one-third of the whipped cream over the crackers, then top with a layer of sliced strawberries.
- Repeat the layering two more times: crackers ? whipped cream ? strawberries.
- Finish with a layer of whipped cream on top. Reserve the remaining strawberries for garnish.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight, until the crackers soften and the layers meld together.
- Just before serving, top with the reserved sliced strawberries.
- Slice into squares and serve cold.
Nutrition
Notes
For added flavor, layer strawberries with other fruits like bananas or peaches and consider adding cocoa powder for a chocolate twist.