Lavender and Coconut Cream-Filled Strawberries (Vegan, Dairy-free, Gluten-free, Refined Sugar-free)
Prep time
Total time
An easy yet unusual and extraordinary combination of juicy strawberries filled up with lavender infused coconut whipped cream, a light yet unforgettable summer dessert treat, adults and kids alike will devour.
  • 15-20 bigger strawberries hulled (only 18 fit on my plate)
  • 2 cups chilled coconut cream (the rich, heavy kind not the light, liquid cream!)
  • ¼ tsp vanilla powder or vanilla extract
  • 2 tbsp coconut sugar (or honey/maple syrup - just be mindful so that it doesn't make the cream runny)
  • 1 and ½ tsp fresh or dried lavender blossoms (if using dried lavender, leave it steep in the cream filling for 1-2 hours for the blossoms to release their scent and taste)
  1. Wash and hull the strawberries, then set them aside on a plate.
  2. Pour the chilled coconut cream in a bowl and beat it with your mixer in low speed until fluffy (for the best results chill the coconut cream for a few hours or even overnight, and chill your bowl and mixer as well).
  3. Once the coconut cream is almost whipped, add the vanilla powder, coconut sugar and lavender blossoms and beat until well incorporated.
  4. Fill a pastry bag with the cream and pipe enough cream in the hulled out strawberries so some cream pokes out at the top.
  5. Garnish with additional lavender blossoms, cacao nibs or black chia seeds if you wish.
  6. May be served immediately or stored in the fridge for up to 2 days.
With this amount of coconut cream for 20 big strawberries, I had some left-over cream, that can be enjoyed as a special flavoured whipped cream with any cake, ice cream or other dessert (delicious with brownies or fruit crisps/crumbles!)

Adapted from Christina Ross' Lavender and Coconut Cream-filled Strawberries recipe featured in her Love Fed cookbook.
Recipe by Stellicious Life at