Strawberry season is almost gone as quickly as it came, and sadly, there isn’t much time to enjoy fresh, locally grown strawberries, except maybe for strawberries from Applecrest Farm, who was the only farm to have them this market. (But that does mean that my FAVORITE season, raspberry season, is just about to begin!) In light of that, at this past market in Portsmouth, I decided to play an ode to the strawberry one last time by sampling a strawberry and coconut cream fruit dip. I adapted the recipe from Fit Foodie Finds, which was already pretty simple in itself, to make a smoothie-like consistency that could be drunk like a smoothie or dipped into with pita chips or fruit. (While I used Truwhip instead of Kefir, I think in hindsight the Kefir is better to use to add some tanginess to it, and also be able to whip the dip into a thicker, fluffier consistency than I was able to get with just coconut cream and Truwhip.) What a good way to keep cool with the upcoming heat wave next week! Enjoy!
Per 4 Tablespoon Serving: 100 calories, 8g fat (8g saturated fat), 0g fiber, 4g carbohydrates, 2g protein, 1mg cholesterol, 3g sugars, 25mg sodium
- 1 cup strawberries, sliced
- 1 cup kefir
- 1 can (1.5 cups) coconut cream (Note: coconut milk and coconut cream are not the same thing! The both can be found in the Asian/Middle Eastern section of most grocery stores; I was able to find some at Market Basket pretty easily)
Blend strawberries and kefir in a blender or magic bullet until smooth. Transfer into a large mixing bowl, and add a can of coconut cream. Using a wooden spoon, mix thoroughly until completely combined. Refrigerate for at least two hours, then whip with a handheld mixer until fluffiness/thickness desired. Serve cold with fruit or pita chips.