The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.
Freeze to please
If you want to make these well ahead of time, you can freeze the pots. Remove them three hours before you wish to eat them.
This recipe was originally published in the April 2025 issue of alive magazine.
Strawberry Coconut Cream Pots with Mint and Black Pepper
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 cup (60 mL) raw buckwheat
- 1/4 cup (60 mL) blanched sliced almonds
- 1/4 tsp (1 mL) cinnamon
- 1/2 tsp (2 mL) honey
- 8 oz (225 g) strawberries, washed and hulled, plus additional whole strawberries for garnish
- 1 tsp (5 mL) sherry vinegar
- 2 tsp (10 mL) maple syrup
- 1/2 tsp (2 mL) freshly ground pepper
- Pinch salt
- 20 mint leaves
- 14 oz (398 mL) can coconut cream, chilled for 24 hours
Directions
01
In skillet, combine olive oil, buckwheat, and almonds. Heat on low and toast for 7 to 10 minutes, stirring to ensure even browning, until buckwheat and almonds are lightly browned. Remove skillet from heat, add cinnamon and honey, and stir rapidly to coat. Set aside and allow to cool. Once cool, transfer mixture to bowl of food processor and blitz for a few seconds. Press mixture into 6 small Mason jars.
02
Dice strawberries and, in bowl, combine with vinegar, maple syrup, black pepper, and salt. Add mint leaves and mash them with a muddler or back of wooden spoon. Stir strawberries and allow to stand for 20 minutes.
03
Reserve and refrigerate about 1/2 of the macerated strawberries; add the remaining to blender jug. Open chilled coconut cream and scoop only firm cream into blender (reserve water for another use). Process until smooth and thick. Pour mixture over buckwheat layer in each Mason jar. Seal and allow to chill for 1 hour.
04
Top cream pots with a layer of reserved macerated strawberries. Garnish each pot with an additional fresh strawberry and sprig of mint.
