Description
A no-bake, chilled dessert with graham cracker crust, coconut whipped cream, and fresh strawberry layers. Perfect for summer gatherings, this vegan-friendly cake combines creamy textures and bold fruit flavor in a simple, elegant design.
Ingredients
1 1/2 cups graham cracker crumbs
2 tbsp coconut oil, melted
2 cups chilled full-fat coconut milk
1/2 cup sweetener (sugar or erythritol)
1 tsp vanilla extract
4 cups fresh sliced strawberries
Parchment paper
Instructions
Crush graham crackers into fine crumbs using a food processor or rolling pin
Mix crumbs with melted coconut oil until sandy
Press mixture firmly into a 9×5-inch loaf pan lined with parchment paper
Chill coconut milk overnight in the refrigerator
Open can, scoop 2 cups thick coconut cream into a bowl
Whip with electric mixer until fluffy, gradually adding sweetener and vanilla
Spread 1/3 of whipped cream on crust, then top with 1.5 cups strawberries
Repeat in two more layers, ending with a final whipped cream topping
Cover and refrigerate for 4 hours before serving
Notes
Use gluten-free graham crackers if needed
Replace sweetener with erythritol for keto
Unsweetened frozen strawberries work well in summer
Press crust firmly for structural integrity
Chill coconut milk overnight for clean fat separation
- Prep Time: 20
- Category: Summer Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 (approx 1/8 of cake)
- Calories: 400
- Sugar: 15g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg