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Vegan, Gluten Free Coconut Whipped Cream

Is Strawberry Rhubarb Pie one of your favorite pies? It sure is a special one in Rosa’s family. In fact, every time you enjoy our Strawberry Rhubarb Pie, you should be able to detect the sweetness of her southern family love.

The recipe has been in her family for several generations. Rosa’s mom, Sharon, recalls, “As a child, I always knew it was finally summer when the luscious red strawberries came at the same time as the beautiful red stalks of rhubarb. Both grew in the garden and came back every year. Grandma Rosa combined them into our favorite pie—strawberry-rhubarb! The sweetness of the strawberries and the sourness of the rhubarb were the perfect combination of deliciousness. Grandpa spoke with pride when he told us that Grandma’s strawberry rhubarb pie won the First Prize at the county fair!”

Top your pie with Coconut Whipped Cream:


- 1 can of coconut milk chilled in the fridge for 24 hours

- 1 mixing bow cooled al in the freezer for 24 hours

- 1/4 cup sweetener of choice

- 1/2 teaspoon vanilla extract

Blend ingredients with a hand mixer and chill for a few hours.


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