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Pastel dipped Strawberries

Main Image

by @goodvibesjuiceco

2 cans coconut milk (original, full fat, unsweetened) - chill in refrigerator overnight
4 Tbsp of maple syrup
1 tsp vanilla extract or vanilla powder
2 cartons strawberries
1/8 tsp beet powder
1/8 tsp turmeric powder
1/4 tsp matcha powder
1/8 tsp Blue Majik powder

Refrigerate the cans of coconut milk overnight to allow the coconut cream to separate from the coconut water. When opening the cans, do so gently to prevent the two from mixing together again ( although, your cream should be pretty solid at this point).
Drain the coconut cream into a stovetop pan (mixture will need to be slightly warmed).
Add maple syrup and vanilla, and whisk over lowest stovetop heat until mixed.
This will be the dip/icing for the strawberries.

Now - time to add colour!

Pink icing:
Mix 7 Tbsp of the above icing with 1/8 tsp beet powder

Yellow icing:
Mix 4 Tbsp icing with 1/8 tsp turmeric powder

Green icing:
Mix 4 Tbsp icing with 1/4 tsp matcha powder
Chill in refrigerator overnight - OR - in the freezer for 15 minutes

Blue icing:
Mix 7 Tbsp icing with 1/8 tsp of Blue Majik powder
Chill in refrigerator overnight - OR - in the freezer for 15 minutes

To dip:
Rinse and pat dry your strawberries with a clean towel. The closer the strawberries are to room temperature, the easier they will be to work with.

Hold them by the stems and dunk away!


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