Strawberry Coconut Cream Sandwich. This delicious vegan dairy-free sandwich is a wonder from Japan. Perfect as a dessert or a snack.
It tastes like heaven in your mouth. The combination of the coconut whipped cream and the fresh strawberries with the chewy bread is a total delight.
This sandwich is a popular treat in Japan. In Japan, they sometimes swap the strawberries for other fruits like oranges or kiwis to make it colourful. However, in Japan they use heavy cream to make it so I thought I’d share my dairy-free version since I’m mostly dairy-free (except when I want to indulge in some cheese lol).
For this recipe
You will need the following:
Canned whole fat Coconut Milk
Asian White Bread (this is something you’ll need to get at the Asian bakery or grocery store if they have a bakery section)
Powdered Sugar or Icing Sugar
Tips for Making this Sandwich
- Can I use smaller strawberries? Yes, sure! I just wasn’t able to source the smaller kind but just keep in mind, the smaller they are, you’ll need to add more strawberries to keep your sandwich levelled or parts of it will sink
- Use canned whole fat coconut milk. This recipe requires the whole fat in order to create whipped cream. Unfortunately it will not work with carton coconut milk or light coconut milk.
- Cool your coconut milk 1 day ahead in the fridge. This really 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 very difficult to make thick coconut cream. You need it thick in order to cover the strawberries.
- Ensure you use powdered sugar when whipping the coconut cream. Sugar that is heavier than powdered will prevent you from reaching a whipped cream.
- Make sure to cut the stems off your strawberries. This is a no brainer but I know I will get questions about this lol.
- I really 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.
- Assemble your sandwich on cling film first. This makes it easier for your to quickly wrap it up.
- Cover the strawberries and the holes in between in the coconut cream.
- Wrap your sandwich tightly with the cling film. This ensure everything stays in place.
- Place your sandwich on a plate and weight it down by another flat plate. This helps keep the shape of the sandwich even.
- 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.
Give it a try!
Well I hope you give my Strawberry Coconut Cream Sandwich recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Strawberry Coconut Cream Sandwich
- 1 can whole fat coconut milk only using the fat not the liquid.
- 3 tbsp icing sugar
- 2 slices Asian bread
- 5 medium to large strawberries stems removed
The Night Before:
- Refrigerate your canned coconut milk.
On the day of:
- Open canned coconut milk and only scoop out the fat portion leaving the liquid. Scoop into a large mixing bowl. Then add 1 tbsp 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.
- Cut the crusts evenly off your bread. Save the crusts for another recipe!
- Then on some cling film, lay your bread down.
- Spread an even layer of the coconut cream on one piece of bread.
- Lay your strawberries down in a diagonal manner (remember where you placed them) on top of the bread with cream. Then cover the strawberries and every crevice with all the coconut cream. Add the top layer of bread.
- Tightly wrap your sandwich with the cling film underneath. 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. And with a knife run under hot water, slice into your sandwich carefully. Enjoy!