Using just 3 ingredients this ‘pretty in pink’ treat starts off with a generous serving of dairy free, sugar free Strawberry Yoghurt topped with fresh sweet strawberries and finished with a dollop of dairy free whipped cream and a fresh strawberry on top. And the whole recipe is sugar free and dairy free!

Nourish 101:

  • Strawberries are naturally low in sugar and provide a beneficial source of vitamin C, folic acid, potassium, anti-oxidants and fibre.
  • Strawberries are great for heart health, promoting glowing skin, supporting healthy cholesterol levels and help to reduce inflammation.
  • Did you know? Approximately 8 strawberries provides more vitamin C than an orange.

Sugar Free Strawberry Yoghurt Sundae

Using just 3 ingredients this ‘pretty in pink’ treat starts off with a generous serving of dairy free, sugar free Strawberry Yoghurt topped with fresh sweet strawberries and finished with a dollop of dairy free whipped cream and a fresh strawberry on top. And the whole recipe is sugar free and dairy free!
Keyword Corn Free, Dairy Free, Egg Free, Fructose Free, Gluten Free, Grain Free, Nut Free, Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegan, Vegetarian, Yeast Free
Prep Time 15 minutes
Servings 2

Ingredients

  • 250 mL (1 can) full fat premium coconut milk, refrigerated overnight (for coconut whipped cream topping)
  • 250 mL L full fat premium coconut milk (for yoghurt) *alternative below Additional
  • 1 cup fresh strawberries, chopped 1/2 cup chopped for 2nd layer 2 for garnish
  • 3/4 teaspoon organic vanilla powder

Instructions

  • In a blender combine 250mL coconut milk (unrefrigerated) with 1 cup strawberries and 1/2 teaspoon vanilla powder until well combined. 
  • Pour mixture into a freezer-proof bowl and freeze for 2 hours, stirring well after 1 hour and again at 2 hours. 
  • Meanwhile, remove refrigerated coconut milk from fridge. Do not shake. 
  • Turn can upside down and open lid. Pour out liquid that is sitting on top, leaving a thick and creamy coconut cream. 
  • In a mixing bowl, whip coconut cream with 1/4 teaspoon vanilla powder using electric beaters for approximately 5 - 8 minutes or until thick and whipped well. Set aside in refrigerator until assembly. 
  • After 2 hours, mix yoghurt and spoon into serving cups. Top with fresh chopped strawberries, a dollop of whipped coconut cream and garnish with a fresh strawberry. 
  • Serve immediately. 

Notes

Serving Suggestions:
  • Serve chilled or with your favourite toppings such as chopped Nuts, Flaked Coconut, Cacao Nibsor carob nibs.
Make It Personal:
  • *You can also use coconut yoghurt such as COYO in place of coconut milk.
  • Top with or stir through you favourite toppings such as crushed Almonds, Macadamia Nuts or Flaked Coconut.
  • To add sweetness, add 2 teaspoons Raw Honey or Pure Maple Syrup or Liquid Stevia to taste to yoghurt before freezing.
  • You can also blend 1/2 - 1 frozen and peeled banana to yoghurt ingredients in a blender or food processor for an instant frozen strawberry and banana frozen yoghurt that you can serve immediately without having to freeze.
Recipe Tips:
  • Make this recipe just before serving for best results as the strawberry yoghurt will melt quickly.
  • You can also make your strawberry yoghurt by pouring the blended mixture into an ice-cube tray and freeze for a minimum of 2 hours or until set. When ready to serve, pulse ice cubes in a blender until smooth and creamy.
  • Reserve drained coconut liquid from refrigerated coconut milk for Smoothies.
  • It is important to use a good quality full fat Coconut Milk for this recipe to ensure you achieve a thick whipped cream.
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Casey-Lee Lyons

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