Coconut Santa Pots
[Vegan, Gluten-Free]

To Make the Cookie Base:

1. Melt the coconut oil and place into a bowl, along with the crushed cookies, and mix until like wet sand.
2. Add 1-2 tablespoons of cookie mixture into some serving glasses/cups and press down until packed.
3. Set aside.

To Make the Cream Filling:

1. Place the whipping cream into a bowl and whisk until light. Feel free to use a stand mixer with the balloon whisk attachment.
2. Add in the vanilla & coconut extract and whip to combine.
3. Place 1/3 of the mixture into a separate bowl and set aside.
4. Divide the remaining whipped mixture on top of the cookie bases.
5. Into the 1/3 mixture, add in 1/4 teaspoon of strawberry extract and strawberry powder, gently mix to combine.
6. Add the pink whipping cream into a piping bag fitted with an open star tip nozzle and pipe a swirl on top of the pots. This creates a Santa hat (As seen in the photos).