Strawberry Shortcake English Muffins

Guys. Tomorrow I will be in Florida, on the beach, sand in my toes, without a care in the world. *internally screaming* Who am I kidding, more like externally screaming for the past month to the point that my family is more excited for my vacation that I am! Every summer, my good friend Brandy and her family rent a vacation home in Florida and this year she kindly asked if I would like to join them. Uhm excuse me what. How did I end up being blessed with such great friends that actually want to deal with me for an entire week?! 186 consecutive hours of pure, undiluted Vicci time? All I know is that I said "YES I WOULD LOVE TO!" before she even had a chance to realize what she had gotten herself into 😉

I'm so proud of myself because when I usually go on vacation, I tend to over pack but this time I managed to keep the clothes to a minimum. All I have are 3 outfits. For each day that I will be there. Okay, I tried guys I promise! I even had a little strategy going. I had 2 piles: a "definitely taking" pile and a "maybe, if I have room" pile. In the end, I ended up sitting on my suitcase while my mom zipped up my clothes from the "I'm taking everything and will make it fit with every fiber of my being" pile.

Oh yeah, on to this recipe.

So, I've been thinking lately, and I've decided that it would be a better fit to just go ahead and name my blog It's Dessert for Breakfast Everyday because I feel as if that's where we're at in life right now. I wake up every morning with one main concern - "how can I get my morning dessert fix, but without it actually being a full blown dessert because that's just totally unacceptable and I want to at least have a little dignity to carry myself throughout the day". That, you guys is where I currently stand in life, adult-ing like a champ.

So, to add to my never ending list of guilt free dessert-not dessert breakfast recipes, I present to you: Strawberry Shortcake English Muffins which taste just as good as they sound. It's a warm, lightly toasted English muffin, topped with homemade strawberry syrup and a dollop of coconut whipped cream. I used the 100 calorie light muffins which makes each strawberry shortcake sum up to be a mere total of 122 calories. Go make it, now. You deserve it, you totally do.

Yields 8 Servings

Strawberry Shortcake English Muffins

5 minPrep Time

15 minCook Time

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Ingredients

• 4 Light English Muffins
• ½ Cup Canned Full Fat Coconut Milk, refrigerated for 24 hours
• 1 teaspoon Honey
• 1 teaspoon Vanilla
For the Strawberry Syrup:
• 2 Cups Strawberries, sliced
• ¼ Cup Sugar
• 1 Tbs Lemon Juice
• 1 Tbs Cornstarch + 1 Tbs Water

Instructions

1. Set one cup of sliced strawberries aside. Blend remaining one cup until you have a strawberry puree. In a medium saucepan, combine strawberries, strawberry puree, cornstarch + water slurry, lemon juice and sugar. Cook on medium-high heat until syrup starts to boil. Turn of heat and set aside to thicken and cool.
2. Half the English muffins and toast them on medium-low toaster setting. While muffins are toasting, dump coconut milk, honey and vanilla in the bowl of a mixer and whisk until light and fluffy, approx 3-5 minutes.
3. Lay English muffins on a baking sheet or tray and top with a generous amount of strawberry syrup and a tablespoon of coconut whipped cream. Garnish with strawberry (optional)

Notes

*When refrigerating the coconut milk, do not remove from can. Place entire can in refrigerator as this will allow for the full-fat portion to separate from the liquid portion. You will only be using the full-fat portion at the top of the can to make the whipped cream! It is also recommended that the mixer bowl is chilled in a freezer for a couple of hours prior to whipping coconut cream. This will ensure that coconut cream does not liquefy and maintains its stiffness.

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