Strawberries with Pomegranate Molasses and Vegan Whip Cream

Directions

1. Quarter strawberries and place in a bowl.
2. Add sugar to strawberries and stir gently
3. Add pomegranate molasses and stir
4. When the 15 min is up pull the canned chili count from the freezer. Scoop out only the white coconut milk (reserve the translucent milk for a smoothie) and whip with powder sugar in a bowl
5. Add whipped coconut to a dessert bowl then add strawberries and sauce to the top.