This strawberry sandwich recipe is a vegan take on the fruit sandwiches that are so popular in Japan. Try our recipe for sandwiches that are nearly too cute to eat.
Many Japanese foods are aesthetically pleasing, but these strawberry sandwiches are particularly adorable! Usually made with Japanese milk bread like shokupan, our fruit sandwiches also contain vegan whipped cream and strawberries, but you can also use a mix between oranges, kiwis, and strawberries if you want.
These Japanese strawberry sandwiches should be eaten fresh the same day because they’re made with homemade coconut whipped cream that may get watery if not eaten within four hours. It’s also important to chill the can of coconut milk/cream, the mixing bowl, and a whisk in the refrigerator the night before you plan to make these sandwiches to get the best results.
Strawberry Sandwich Recipe
Here’s what you’ll need to make your fruit sandwiches.
- Japanese milkbread like shokupan (can use an alternative lighter, sweet bread loaf) sliced
- 1 – 14 oz can coconut cream or milk, organic if possible
- 2/3 cup organic powdered sugar
- Fruit like strawberries, kiwis, oranges (Rinsed, dried, stems removes, peeled, cut)
Step 1: Whip Coconut Cream
Chill coconut cream/milk can, mixing bowl, and whisk in refrigerator overnight, or for at least 8 hours.
Take the supplies out of the fridge. Keeping the coconut milk/cream can upright and without shaking it, open the can. Open the can and spoon only the fat (the thick, creamy part) of the coconut milk/cream into the chilled mixing bowl. Save the coconut water for smoothies if you want.
Attach whisk to mixer and begin whipping the coconut fat on medium-high speed until smooth. Add powdered sugar gradually while whipping mixture on low-medium speed, just until stiff peaks form. It should be soft and fluffy.
Step 2: Assemble Sandwiches
Prepare your bowl of strawberries and any other fruit you are using. Spread the vegan whipped cream on a slice of bread about 1/2 inch thick. Arrange the strawberries (kiwis, oranges, etc.) on the bread, so the fruit is nicely exposed when the sandwich is later cut.
Spread more vegan coconut whipped cream on top of the fruit to fill in the gaps. Top with another slice of bread.
Step 3: Wrap, Chill, and Cut Sandwiches
Tightly wrap the sandwich in reusable beeswax wrap or another plastic wrap alternative and let it set in the fridge for about 20 minutes. When ready to serve, remove the plastic wrap and cut off the crust. Cut the sandwich in half or quarters being careful to keep the fruits in place. Enjoy your cute creation!
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