Coconut cream is the star of this velvety, light and dairy-free Chantilly!
Place the coconut can into the fridge 4 to 6 hours before making the whipped cream (so that the coconut milk solidifies and separate from the water).
Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream!
In a large bowl pour the coconut cream (do not pour the water in) along with 1 tbsp. of cane sugar or icing sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
Incorporate remainder of the sugar, one tablespoon at a time, increasing the speed of your mixer gradually and whisk for 30 seconds each time. Proceed in the same way until there is no sugar left.
Next, add the vanilla extract and mix at maximum speed for another 2 minutes.
At this stage, the whipped cream (or Chantilly) should have thicken up.
(This step is optional) Divide the mixture into 2 equal portions and add the beetroot powder into one of them. Mix gently with a spatula.
Place into the fridge for at least 2 hours.
Hull the strawberries and slice them lengthways into thin slices. Arrange them in a spiral round a transparent bowl or large glass (see picture).
Add some more chopped strawberries at the bottom.
When ready to serve take the whipped cream out of the fridge and fill a pastry bag with it (you can also simply use a spoon for a more rustic look!). Pipe the whipped cream on top of the strawberries up to the top of the glass or bowl.
To decorate add some more strawberries and scatter with some finely chopped basil leaves for a delicious summer touch!
*for best results grind the sugar into a spice grinder