2batchescoconut whipped creamuse the recipe in The Migraine Relief Plan
2boxesPamela's Honey Grahamsor another gluten-free graham cracker
1pintstrawberriesorganic, reserve 3, thinly slice the rest
1packagemint leaves (fresh)about 6 sprigs
Make up the coconut whipped cream according to the recipe in my book. If you have a pastry bag, you can fill that with some of the whipped cream.
Spread a thin layer of whipped cream on the bottom of your cake plate.
Arrange half a package of grahams on top. Spread with a thin layer of coconut whipped cream, then a layer of strawberries. Continue until all the grahams are gone. For mine, I put a somewhat thicker layer on top so I could angle the strawberries as shown, then pipe a layer of whipped coconut cream around the edge.
Refrigerate at least 8 hours, or overnight. Top with mint leaves before serving.