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Strawberry Sando

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

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

Method
 

  1. 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.
  2. Put the coconut cream in a bowl and with a hand mixer, whip until well aerated.
  3. Add maple extract and sifted powdered sugar. Whip until stiff peaks are formed.
  4. Assemble the sando starting with a layer of whipped cream on top of one slice of bread.
  5. Arrange the strawberries so that the cross section is enticing when the sando is cut diagonally. Fill in any extra space with diced strawberries.
  6. Add another layer of whipped cream and, finally, the other slice of bread.
  7. Wrap in plastic wrap and chill in the refrigerator for 10 minutes. This ensures the whipped cream holds it shape when being cut.
  8. 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