Dairy-Free Strawberry Cream Pastry
Indulge in the delightful layers of this Dairy-Free Strawberry Cream Pastry, a treat that combines the flakiness of puff pastry with the light and luscious texture of coconut cream. Perfect for those with dietary restrictions, this recipe skips dairy without sacrificing flavor. Fresh strawberries add a burst of sweetness and color, while the whipped coconut cream—a creamy, dairy-free alternative—offers a rich yet airy filling. With only 20 minutes of prep time, this elegant dessert is ideal for any occasion, from afternoon tea to a festive celebration. Plus, the option to use store-bought puff pastry makes it an easy, quick way to impress your guests. Enjoy this delicious and beautifully layered pastry that’s both vegan-friendly and irresistibly indulgent!
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Recipe Information
Ingredients
- 1 sheet Dairy-free puff pastry (store-bought or homemade)
- 1 cup Fresh strawberries
- 1 cup Coconut cream (chilled overnight)
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup (for sweetening, optional)
- 1 tablespoon Non-dairy milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the dairy-free puff pastry sheet on a lightly floured surface and cut it into 6 equal rectangles.
Place the pastry rectangles on the prepared baking sheet and lightly brush the tops with non-dairy milk to encourage browning.
Bake the pastry rectangles for 15-20 minutes or until puffed and golden brown. Once baked, let them cool completely.
While the pastry cools, prepare the dairy-free cream filling. Open the can of chilled coconut cream and scoop out the solidified cream into a mixing bowl. Discard the liquid or save it for another use.
Using a hand mixer or stand mixer, whip the coconut cream until light and fluffy, about 3-5 minutes.
Add the powdered sugar, vanilla extract, and optional maple syrup to the whipped cream. Mix until fully combined and adjust sweetness to taste.
Dice the fresh strawberries into small pieces, reserving a few slices for garnish.
Once the pastries are cool, carefully slice each one in half horizontally to create a top and bottom layer.
Spread a generous dollop of the whipped coconut cream onto the bottom layer of each pastry, then top with diced strawberries.
Place the pastry tops back on and optionally dust with powdered sugar for a decorative finish.
Serve immediately or refrigerate for up to 4 hours before serving. Enjoy your dairy-free strawberry cream pastries!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 51.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
