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Strawberry Sando

The sweet and fruity version of Japanese Sando
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sando

Ingredients
  

  • 2 slices sandwich bread I added 1/2 cup mini chocolate chips to my cube bread recipe
  • 6 - 8 strawberries
  • 16.9 ounces (500 ml) coconut cream whipped
  • 1 teaspoon maple extract
  • 1/4 cup powdered sugar

Instructions
 

  • Follow the directions in my cube bread recipe but add mini chocolate chips to the dough OR use store bought bread. Basically just acquire two slices of sandwich bread.
  • Put the coconut cream in a bowl and with a hand mixer, whip until well aerated.
  • Add maple extract and sifted powdered sugar. Whip until stiff peaks are formed.
  • Assemble the sando starting with a layer of whipped cream on top of one slice of bread.
  • Arrange the strawberries so that the cross section is enticing when the sando is cut diagonally. Fill in any extra space with diced strawberries.
  • Add another layer of whipped cream and, finally, the other slice of bread.
  • Wrap in plastic wrap and chill in the refrigerator for 10 minutes. This ensures the whipped cream holds it shape when being cut.
  • Remove from refrigerator and slice off the crust. Finally, slice diagonally and enjoy!

Notes

Total time does not include time it takes to bake the sandwich bread