This is a delicious summer-time treat that you can make in your blender or food processor. I love the peach-strawberry-banana combo with the vanilla coconut whipped cream, but feel free to play around with different combinations of fruit (and report back on your favorites!) The coconut yogurt in with the fro-yo and the Vanilla Coconut Whipped Cream give this dessert a fun beach-y feeling. Note: I’m calling this “fro-yo” as it has the consistency of soft-serve ice cream/frozen yogurt.
You can make this as a healthier version of an ice cream sundae by placing a scoop of the Peach Strawberry Banana Fro-yo on a banana (sliced length-wise) and top with the Vanilla Coconut Whipped Cream topping, dairy-free chocolate sauce, and a strawberry instead of cherry. YUUUuummmmm.
While the fro-yo is a quick blend in your food processor or blender, the coconut cream is a bit more involved. To make it easy, I keep cans of coconut milk in the fridge, so there’s always one ready to whip up – no overnight wait needed. And, once you whip up the coconut cream, it lasts several days (well, probably up to a week) so you can use it again and again. I’ve also read that you can whip the coconut cream in a blender – let us know if you try this method!
For the Vanilla Coconut Dairy-free Whipped Cream Topping:
1 can full fat unsweetened coconut milk, refrigerated overnight (the Native Forest brand is BPA-free)
1/2 tsp vanilla extract
1-2 drops liquid vanilla (or regular) stevia OR your favorite sweetener to taste
There are tons of recipes online to make whipped coconut cream. This is my favorite way:
Refrigerate a can of full fat coconut milk overnight. Open the can and carefully scoop out the thick cream from the top and put into a medium-sized mixing bowl. Try not to get any liquid into the mixing bowl (save the liquid for using in smoothies!). Use a hand mixer to whip the coconut milk until it becomes a whipped cream (takes a few minutes – stay with it.) Add in ½ tsp vanilla extract and vanilla stevia to taste (depends on your coconut milk brand) and put to the side. Store in the fridge as it tends to thicken up a bit more that way.
For the Peach Strawberry Banana Fro-yo:
2 frozen large bananas, peeled and chopped into large pieces (see note below)
8-9 small-medium strawberries cut in half
1 large peach pitted and cut in half
½ tsp to 1tsp vanilla extract (start with a ½ tsp and taste)
Vanilla Stevia to taste (depends on how sweet your fruit is, sometimes you don’t need any!) OR your favorite sweetener to taste
½ cup of dairy-free Coconut Yogurt (other non-dairy yogurt will work, but you will want to base the amount of sweetener and vanilla extract on how sweet your yogurt tastes)
Blend the frozen banana chunks, strawberries, and peach in a blender (Note: a high speed blender works best here) or food processor until just combined. Immediately add the yogurt, vanilla extract, and sweetener of choice and blend until incorporated. The mixture should have the consistency of a soft-serve ice cream.
Scoop the dairy-free fro-yo into bowls and top with the dairy-free whipped cream. Garnish with whatever your heart desires! I’d recommend chopped strawberries, chocolate chips, or slivered almonds. Serve immediately and enjoy!
– Don’t throw out your spotted bananas! Chop them into large pieces and freeze so you have them on hand anytime to make delicious frozen desserts.
– Although the summer produce is at its peak and is absolutely divine, to save money buy the strawberries and peaches frozen.
– If the consistency is too soft for you, freeze in a large container until it hardens. You’ll then be able to scoop it with an ice cream scooper.
– The leftover whipped coconut cream is SO good on fruit, pancakes/waffles (really any baked good), and especially by the spoonful.
– Need more help making the non-dairy vanilla coconut whipped cream? Try Oh She Glow’s step-by-step guide.