Dairy-Free Strawberry Cream Sandwich

Strawberry Cream Sando. This Japanese Fruit Sandwich 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. It's a vegan and dairy-free. Perfect as a snack or dessert.

What is a Japanese Fruit Sandwich?

It's essentially fresh fruit sandwiched between heavy whipping cream and two pieces of milk bread. This sandwich is a popular treat in Japan sold in many convenience stores. In Japan, they sometimes swap the strawberries for other fruits like oranges or kiwis to make it colourful. However, this tradition sandwich uses heavy cream to make it so I thought I'd share my dairy-free version. I love this version so much because it's just as delicious and the coconut flavor really compliments the berries.

Ingredients

You will need the following for this Japanese Fruit Sandwich:

• Fresh strawberries: opt for larger ones or if you use smaller ones, add more berries.
• Whole Fat Canned Coconut Milk: it must be whole fat or the cream won't whip
• 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

How to Make Strawberry

1. The night before, refrigerate your canned coconut milk. The colder the coconut milk, the better. Just don't freeze it.
2. Open canned coconut milk and only scoop out the fat white portion and save the clear liquid for another recipe.
3. 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.
4. Cut the crusts evenly off your bread.
5. Place your crustless bread on a large sheet of cling film or plastic wrap.
6. Spread an even layer of the coconut cream on one slice of bread.
7. Diagonally place strawberries on top of the cream.
8. Then spread the remaining coconut cream on top of the strawberries. Place the other slice of bread on top.
9. 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.
10. Place sandwich on a flat plate. Then weigh it down with another flat plate. Refrigerate like this for at least 1 hour to overnight.
11. Next day, unwrap your sandwich noting where your drew the line. Run a sharp knife under hot water, slice into your sandwich. Enjoy!

Expert Tips

• 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.
• 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.

FAQ

Can I use smaller strawberries?

Yes! 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

Other Recipes You May Like

• Vegan Strawberry Milk
• Strawberry Sago
• Hong Kong Style Mango Pancake

📖 Recipe

Dairy-Free Strawberry Cream Sandwich

christieathome

Strawberry Sandwich (Japanese Fruit Sando). This delicious vegan dairy-free sandwich made with coconut cream and is a wonder from Japan. Perfect as a dessert or a snack.

5 from 10 votes

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Japanese

Servings 1

Calories per serving 1016 kcal

Ingredients

  

1x2x3x

• 1 can coconut milk full fat kind, only using the fat not the liquid.
• 3 tablespoon icing sugar
• 2 slices milk bread or sub with white bread
• 5 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.
• On a cutting board, evenly slice the crusts off your bread. Place your crustless bread on a large sheet of cling film or plastic wrap.
• Spread an even layer of the whipped coconut cream on one slice of bread.
• 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!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Cling film

Hand Mixer

Mixing bowl

Cutting Board

Santoku Knife

Measuring Set

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Nutrition

Calories: 1016kcal | Carbohydrates: 67g | Protein: 14g | Fat: 84g | Saturated Fat: 73g | Trans Fat: 1g | Sodium: 341mg | Potassium: 1035mg | Fiber: 4g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 39mg | Calcium: 156mg | Iron: 15mg