the Happy Vegetarian

On a hot summer evening, nothing beats a cool treat. We whipped up these cupcakes earlier in the day, piled on mounds of cocnut icing, shredded coconut, freshly sliced strawberries and a blueberry. We resisted the temptation to eat them all right away and kept them cool in the fridge until after dinner.

When it was time for dessert, we simply dressed up the plates with more shredded coconut, diced strawberries and then served it with mounds of chocolate brownie soy ice-cream. As you can imagine, they didn’t last long on the plate.

HeAvEn!

Recipe from: Vegan with a Vengeance.

Technorati Tags: coconut cupcakes, vegan cupcakes

Filed under: Food on July 11th, 2007