Happy 4th of July. I'm really excited about this recipe. So I've told you that the Devilish Nephew has two tiny devils. They are the absolute center of our universe. I finally have some tiny helpers in the kitchen again. The oldest has a dairy allergy so we are very careful with whatever we prepare. I've done a lot of gluten-free cooking, but I don't have a ton a dairy-free recipes on hand. I'm certainly not very familiar with trying to go dairy-free with desserts. We were visiting them for Memorial Day weekend, and I wanted to come up with something fun that everyone could enjoy. For sure the Sweet Loren's Refrigerated Cookie Dough is on the list of things they boys enjoy. My vision was a good ol' Flag Cake made with strawberries and blueberries. Instead of cake, I opted for more of a "fruit pizza" with a cookie dough base. But how do you make whipped cream without cream? As it turns out you can whip the heck out of coconut cream and get a whipped topping. I know there are ready-made substitutes for everything, but I wanted to do just a little bit of cooking with the boys. Not only did this turn out to be the sweetest dessert made by the sweetest little boys, the adults loved it too. Whipped coconut cream makes an excellent topping. The boys and I will definitely be making this again.
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| The boys were super happy with this. The grown-ups found it pretty tasty too. |
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| Sweet Loren's saved the day with the pre-made cookie dough. It's dairy-free and safe for the boys to eat. |
concerns with food allergies. I trust their parents
to tell me what they can and cannot have.*
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| Press the cookie dough pieces into a baking dish and bake to create a crisp cookie base for the dessert. |
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| The "whipped cream" is created from chilled coconut cream. You'll need to refrigerate the can for at least 24 hours before you create this dessert to plan accordingly. |
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| Adding a little bit of sugar was the most important part. The boys made sure I did not miss this step. |
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| Decorate the top with sliced fresh strawberries and blueberries to create a flag look. |
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| Let your baking partner show off their proud work. |
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| This was actually pretty tasty for everyone, and being dairy-free made no difference flavor wise. The Sweet Loren's Cookies make a really tasty base and the whipped coconut cream is something I will definitely try more often in desserts. |
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| Happy 250th Birthday America! |
DAIRY-FREE PATRIOTIC DESSERT
1 package Sweet Loren's refrigerated cookie dough (I couldn't find the sugar cookie flavor so I went for the chocolate chunk) slightly softened
1 can unsweetened coconut cream *SEE NOTE
1/4 cup granulated sugar
strawberries and blueberries
*NOTE*The first thing you want to do if refrigerate the coconut cream (in the can) at least 24 hours. This will help it stiffen up and become fluffy.
Preheat the oven to the temperature recommended on the cookie dough package. Lightly grease a baking dish (Ours was smaller than 9x13" possibly 8x10") Place the softened cookie dough pieces in the bottom of the greased dish. Use a small rolling pin or glass to evenly press all of the cookie dough together to create the cookie base. Bake according to package directions. (The time may need to be adjusted - you just want the base done. Slightly crispy and golden brown.) Set the baked cookie base aside and allow to cool completely. To make the "whipped cream" open the can of chilled coconut cream and drain off any excess liquid. Place the remaining solids into the bowl of a mixer and whip until it gets light a fluffy. Sweeten with 1/4 granulated sugar if desired. Spread the whipped coconut cream onto the cooled cookie base and use sliced fresh strawberries and blueberries to create a flag design.
Even better if you make this with someone you love,
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