Another delicious recipe from our friend Alisa Fleming, of Go Dairy Free.
See the note at bottom before diving in! This recipe is really easy, but it is best to pop the coconut milk / cream in the refrigerator the day before you plan to make it. While you're at it, pop the mixing bowl and beaters in the refrigerator, too.
For paleo strawberry cream chocolate cups, use coconut sugar in place of the powdered sugar. However, place it in your spice grinder with the strawberries to powder. Also, opt to use PASCHA's 100% unsweetened chocolate chips (you can add a few drops of alcohol-free stevia to the melted chocolate, if desired).
Chilled Coconut Cream: Pour full-fat coconut milk or coconut cream from two cans/packages into a container. Cover and chill overnight. When ready to use, scoop 1½ cups of the thick cream from the top. Do not use any liquidy coconut milk - it will not whip. To get the thickest cream with pure ingredients, I use So Delicious Culinary Original Coconut Milk.