Drinks, Food

Strawberry Cream Mimosas

This delicious cocktail recipe makes me feel like a kid in a soda shop in the 50’s. Except better, because it involves CHAMPAGNE. It also involves no added (refined) sugar and no dairy.

Strawberry Cream Mimosas

Author Jenna Luchau


  • 12 oz frozen raspberries
  • 1/2 cup fresh or frozen strawberries
  • 1 Tablespoon+ honey
  • 1 cup coconut cream
  • 1/8 tsp pure vanilla extract
  • 1 bottle champagne or sparkling wine


  1. In a medium sauce pan set on low/medium heat, pour raspberries and diced or frozen strawberries in pot. Allow berries to get soft and soupy, about 10 minutes.
  2. Add in 1 Tbsp of honey. Stir mixture and continue to heat for another 5 minutes. Note: the sweetness is completely up to you. If you like things on the sweeter side, add a little more honey or even some coconut sugar.
  3. Take off heat and allow to sit for a few minutes. Puree or blend mixture in a blender well.
  4. Place fine mesh strainer/colander over measuring cup and pour liquid through to strain the seeds.
  5. Mix the berry mixture with the coconut cream. Note: I used Trader Joe’s Coconut Cream, but because it’s so thick, I measured out nearly a cup, and added 3 Tbsp of water, and shook up in a Mason jar to give a slightly thinner consistency.
  6. Place in freezer and allow to chill and set up, until it has close to a smoothie-texture.
  7. When ready, take mixture out of freezer and spoon into the bottom of champagne glasses. Slowly add the champagne, as this will fizz up pretty fast.
  8. Cheers!

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