Strawberry Corn Cakes With Coconut Whipped Cream
[Vegan]

To Make the Corn Cakes:

1. Combine the vinegar with the milk and add the vanilla extract and applesauce.
2. Combine all the dry ingredients in a large mixing bowl and sift or whisk together to blend well.
3. Add the liquids to the dry ingredients and whisk smooth.
4. Add the corn and mix well.
5. Portion into muffin tins.
6. Bake in a preheated 350°F oven for approximately 30 minutes. The time will vary depending on the size of your muffins. They are done when they are springy to the touch when you gently press the centers.
7. Cool the muffins while you prepare the strawberry compote.

To Make the Compote:

1. Place the first measure of fresh (or frozen) strawberries in a heavy bottom pot and add the optional sugar.
2. Cook over medium heat stirring frequently until the berries break down to a mushy pulp. The mixture may boil but be careful not to scorch.
3. You can leave the compote chunky or puree in a blender to your desired consistency.
4. Add the other pint of fresh chopped strawberries

To Make the Coconut Whipped Cream:

1. Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project.
2. When you open the cans, they will have a layer of coconut fat on top.
3. Skim the coconut fat off the top and save the leftover coconut milk for another recipe.
4. Place the coconut fat in a large mixing bowl and whip until you get soft peaks. Add the sugar and whip until you form firm peaks.