Are these salted honey strawberries with coconut whip meant for breakfast? A snack? A dessert? All three? Who knows?? Whatever time of the day you eat it, I guarantee you’re going to devour it.
The is summertime simplicity at its best. With only five total ingredients, it doesn’t get much simpler – or yummier – than this combination. Obviously, if berries are in season where you live, that’s going to make this dish way better. But we can’t all help the season we’re in – and even with not-so-seasonal berries, this will still be delicious.
One trick to making this recipe the best is can be is to let the strawberries, salt, and honey marinate together at room temperature for at least 30 minutes. This will ensure that you get the maximum sweet and salty flavor that we all love.
For the coconut whip, you’ll want to use coconut cream. Not sure what that is? Check out this article. Make sure your canned coconut cream has been refrigerated beforehand.
When you’re ready to make the whip, it’s best to use a mixer to get the ultimate whip. If you don’t have a mixer, you can still do this by hand. Just be ready to get in a good arm workout 🙂
Whip the coconut cream and honey together in a large bowl until it’s thick and creamy. And then, all you have to do, is plop a big dollop of coconut whip on top of your salted honey strawberries and voila!
You can eat this on its own. Or get crazy with it. You can top these on top of your favorite paleo pancakes or waffles. Top it off with some of your favorite nuts or granola mix for a crunch. But it on top of some oatmeal. Whatever sounds good to you, go for it. You won’t be disappointed!
If you like this recipe, check out these others:
Salted Honey Strawberries with Coconut Whip
- 2 cups sliced strawberries
- 1 tablespoon honey
- Coarse salt
- 1 cup coconut cream from a refrigerated can of coconut milk
- 1 teaspoon honey
Combine the sliced strawberries and honey in a bowl and let sit at room temperature for at least 30 minutes.
Whip the coconut cream and honey in mixing bowl until thick and creamy.
To serve, top the berries with the coconut whip and a sprinkling of the coarse salt.
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