Looking for something different to try this Easter? Check out this DIY for pastel dipped strawberries, colored with vegetables, yet oh-so-sweet! Read on for the recipe!
2 cans organic coconut milk (original, full fat, unsweetened) - chill in refrigerator overnight
4 Tbsp organic maple syrup
1 tsp organic vanilla extract or vanilla powder
2 cartons organic strawberries
1/8 tsp organic beet powder
1/8 tsp organic turmeric powder
1/4 tsp organic matcha powder
1/8 tsp organic Blue Majik (available online or in our stores - single servings available)
Refrigerate the cans of coconut milk overnight to allow the coconut cream to separate from the coconut water.
When opening the cans, do so gently to prevent the two from mixing together again (although, your cream should be pretty solid at this point).
Drain the coconut water. You will not need that for this recipe.
Scoop the coconut cream into a glass mixing bowl or stovetop pan (mixture will need to be slightly warmed).
Add maple syrup and vanilla, and whisk over lowest stovetop heat until mixed.
This will be the dip/icing for the strawberries. Now - time to add color!
Mix 7 Tbsp of the above icing with 1/8 tsp beet powder
Chill in refrigerator overnight -OR- in freezer for 20 minutes
Mix 4 Tbsp icing with 1/8 tsp turmeric powder
Chill in refrigerator overnight -OR- in freezer for 25 minutes
Mix 4 Tbsp icing with 1/4 tsp matcha powder
Chill in refrigerator overnight -OR- in freezer for 15 minutes
Mix 7 Tbsp icing with 1/8 tsp Blue Majik
Chill in refrigerator overnight -OR- in freezer for 30 minutes
Side note: This one was pleasantly surprising! For those familiar with Blue Majik, you are probably aware that it smells like fish food (I mean... it is an algae). Surprisingly, when mixed at this ratio, with this icing, the taste was completely neutral, and the icing overall was delicious! Food for your brain and your taste buds - win win!
You should have enough icing left over to use 4 tablespoons as a white drizzle, and to make another batch of your favorite color! We made two batches of green because, well, we love green plants. Can't get enough. :)
Rinse and pat dry your strawberries with a clean towel. The closer the strawberries are to room temperature, the easier they will be to work with.
Hold them by the stems and dunk away!
Scoop 4 tablespoons of your color of choice into one corner of a ziploc bag, and snip off the tiniest piece of that corner.
Squeeze away! The trick to smooth lines is to move quickly!
Skip the lowfat coconut milk - it has artificial ingredients and doesn't cooperate as well.
Strawberries at room temperature will be the easiest to work with.
De-clump your powders before mixing them with the icing.
If you want your dipped berries to stay pretty longer, flash freeze them on a parchment paper lined plate or cookie sheet for about 15 minutes, then refrigerate.
And there you have it! Pastel, plant based, vegan, delicious Easter treats! Fun for the kiddos, too! Enjoy!
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