Make each recipe and the layer

1. Add strawberries to a small stockpot. Smash a bit with a potato masher to get the juices flowing.
2. Cook strawberries over medium-low heat for 10 minutes or until softened. Smash until juicy with small pieces of strawberries.
3. Add the other ingredients. Stir well and chill. This will thicken as it cools.

add all ingredients to a microwave safe bowl and mix till combined, you can separate into 3 small ramekins or molds and microwave for 2 min or until cooked thoroughly

1. Place your can of coconut milk in the refrigerator for 1-2 days.
2. Chill your mixing bowl for 15 minutes in the fridge.
3. Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
4. Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
5. Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.