Fluffy milk bread stuffed with thick cream and juicy sweet strawberries. This dairy-free strawberry cream sandwich is absolutely delicious and made with simple ingredients. A delightful Japanese dessert or snack!
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This strawberry cream sandwich is an indulgent dessert made of fluffy milk bread, heavy whipping cream (but in our case coconut cream) and ripe strawberries.
It's a popular Japanese fruit "sando" or sandwich as they call it in Japan and it's sold across many convenience stores. Sometimes, they will swap the strawberries for other fruits like oranges, green grapes or kiwis.
This strawberry cream sandwich almost tastes like a cake, thanks to the fluffy bread and thick cream but it's much easier to make as we're not baking anything.
Since the original Japanese fruit sandwich uses heavy whipping cream and I don't consume a lot of dairy, I decided to make my own dairy-free version!
Ingredients
Please scroll down to below recipe card for exact measurements.Β
- Large Fresh Strawberries: make sure they're ripe. Or substitute with other fruit like peeled oranges, kiwis or large green grapes.
- Whole Fat Canned Coconut Milk: it must be whole fat or the cream won't whip properly.
- Fluffy Milk Bread: or sub with white bread. You can purchase fluffy milk bread at many Asian bakeries. It comes in a cube or square shape.
- Powdered Sugar or Icing Sugar
Expert Tips
- Cool your coconut milk 1 day ahead in the fridge. This helps keep your cream solid after being whipped and prevents it from melting.
- Do not use the liquid portion of your coconut milk! This will liquidy your cream and make it difficult to make thick coconut cream. You need it thick in order to cover the strawberries.
- I recommend using the thick Asian baked bread. You may use white bread from the western grocers but it won't result in the same effect due to the shape of the bread and the texture.
- Use a plate to apply pressure to the finished sandwich. This distributes the cream evenly.
- Refrigerate your sandwich for at least 1 hour to overnight. This helps to solidify the coconut cream making it easier to slice.
- After you wrap up your sandwich, remember how you laid out your strawberries diagonally and draw a line using a permanent marker. This will remind you where to cut the sandwich in half so you can see the shape of the strawberries
- Run your sharp knife under hot water before you cut your sandwich. This ensures a clean cut.
Instructions
- The night before, refrigerate your canned coconut milk. The colder the coconut milk, the better. Just don't freeze it.
- Open canned coconut milk and only scoop out the fat white portion and save the clear liquid for another recipe.
- Transfer the coconut fat into a large mixing bowl. Then add 1 tablespoon of icing sugar and begin mixing with an electric whisk. Gradually add more icing sugar until your coconut cream is fully whipped. You can tell if it's fully whipped when the coconut cream is not melting or when you scoop a portion, it's able to remain as is and does not wilt.
- Evenly slice the crusts off your bread with a bread knife.
- Place one slice of bread on a large sheet of cling film or plastic wrap.
- Spread an even layer of the coconut cream onto that slice.
- Diagonally place strawberries on top of the cream.
- Then spread the remaining coconut cream on top of the strawberries. Place the other slice of bread on top.
- Tightly wrap your sandwich with the plastic wrap. To remember where to cut your sandwich with respect to the strawberries, draw a diagonal line with a permanent marker on the cling film.
- Place sandwich on a flat plate. Then weigh it down with another flat plate. Refrigerate like this for at least 1 hour to overnight.
- Next day, unwrap your sandwich noting where your drew the line. Run a sharp knife under hot water, slice into your sandwich. Enjoy!
Storage
- This sandwich is best consumed immediately but leftovers can last up to 1-2 days stored in plastic wrap in an airtight container but please note with time the bread will go soggy.
- Freezer-friendly? I don't recommend freezing the sandwich as the strawberries and bread will go mushy.
FAQ
This sandwich can be made a few hours in advance for best taste and texture. Just store it in the fridge in the plastic wrap and when ready to serve, slice and unwrap it.
Yes, feel free to substitute with 1 cup or 240 ml of heavy whipping cream.
Other Recipes You May Like
π Recipe
Dairy-Free Strawberry Cream Sandwich
Ingredients
- 14 fl. oz coconut milk canned and whole fat
- 3 tablespoon icing sugar
- 2 slices milk bread or sub with white bread
- 2 large strawberries stems removed
Instructions
- The night before, refrigerate your canned coconut milk. The colder the coconut milk, the better. Just don't freeze it.
- Open canned coconut milk and only scoop out the fat white portion and save the clear liquid for another recipe.
- Transfer the coconut fat into a large mixing bowl. Then add 1 tablespoon of icing sugar and begin mixing with an electric whisk. Gradually add more icing sugar until your coconut cream is fully whipped. You can tell if it's fully whipped when the coconut cream is not melting or when you scoop a portion, it's able to remain as is and does not wilt.
- Evenly slice the crusts off your bread with a bread knife.
- Place one slice of bread on a large sheet of cling film or plastic wrap.
- Spread an even layer of the coconut cream onto that slice.
- Diagonally place strawberries on top of the cream.
- Then spread the remaining coconut cream on top of the strawberries. Place the other slice of bread on top.
- Tightly wrap your sandwich with the plastic wrap. To remember where to cut your sandwich with respect to the strawberries, draw a diagonal line with a permanent marker on the cling film.
- Place sandwich on a flat plate. Then weigh it down with another flat plate. Refrigerate like this for at least 1 hour to overnight.
- Next day, unwrap your sandwich noting where your drew the line. Run a sharp knife under hot water, slice into your sandwich. Enjoy!
Breana
Christie I had a question - what kind of bread do you think I could use thatβs vegan ? Or does it have to be milk bread only ?
christieathome
Hi Breanna! I use one a vegan bread made my local bakery that is vegan but honestly any fluffy white bread will do the trick! Hope this helps.
Tasia ~ two sugar bugs
Goodness Christie!! This one is calling me!!! I'm such a coconut fan and can't wait to try it!!
Leanne
I love strawberries and coconut whip together, so I know I would love this. Having the two ingredients sandwiched between bread sounds like a delicious idea!
Sherri
An absolutely stunning sandwich! Love that you made it dairy-free with the coconut milk! π
Katerina
I am so intrigued by making these little beauties at home - I remember having some in Japan a couple of years ago but they didn't look as good as these, I must say (they were still delicious though)! The kids would absolutely love these. Thanks so much for sharing this recipe, Christie, and your permanent marker tip - so helpful!
Alex
This is just so beautiful - what an impressive dessert!
christieathome
Thanks so much Alex!
Rebecca Dillon
What a gorgeous ice cream sandwich! It looks like cake and I'm sure it's just as good!
christieathome
Thanks so much Rebecca!
Tiziana
Oh how tasty! What a great idea for the next summer picnic
Ashley Madden | Rise Shine Cook
You give such great tips Christie β€οΈβ€οΈβ€οΈβ€οΈ This cake is STUNNING ππ»ππ»ππ»π
Michelle
This looks and sounds delicious! And it's so pretty, too!
Letscurry
Christie
This sandwich image is worth drooling. What a lovely click. Strawberry with coconut is a treat for eyes.
Rosemary
OH MY GOSH! This is sooo beautiful! I love "tastes like heaven in your mouth!" I'll have to try these soon because I just got a bunch of cans of coconut milk at costco!
christieathome
Thanks so much Rosemary! I hope you enjoy it! It's such a delight and a great way to use up canned coconut milk.