I have never celebrate a vegan Christmas before. To be exact, I have never celebrated Christmas at all before! Growing up in Israel and born to a Ukrainian family, our Christmas was celebrated on New Year’s eve. It was not religious – we had a tree, a “Santa” (called ded maroz, in Russian), and even presents under the tree.

Russian New Years’ was my favorite holiday ever! And that is why I am so excited to publish a recipe for this vegan Christmas. These truly adorable strawberry Santas look so cute. And I swear I said the word cute at least 10 times in the video, when I made them for you:

This vegan Christmas recipe is delicious, easy to make, and so much fun!  You gotta get the kiddos in on this one – because they will have loads of fun.

First, I wanted to show you how I made Santa’s beard and pompom, using coconut cream. Let’s make it together, step by step:

Vegan Christmas Recipe: How to Open a Coconut and Scrape Out the Flesh 

Step 1: Opening a Young Thai Coconut

For this recipe, we will need the flesh part of approximately 1 young Thai coconut. I will show you the easiest way to get this out.

You will need a cleaver, and either a spoon or a coconut buddie for this. Here is how to get the water and meat out of a coconut, easily:

  1. Use a cleaver to shave off the top part of the coconut husk, leaving you with this:


2. Use the bottom tip of the cleaver to whack the coconut in a circle, to get the top to open. You can do this easily by whacking it in a circle around the three middle lines, until you will hear a cracking sound. This means the coconut is starting to open, and then you can insert the tip and use the weight of the cleaver to crack it open completely: 


3. Drink the water from the coconut, or save it for later. It’s extremely yummy!


4. Use either a coconut buddie, or the back of a spoon, to scrape out the young Thai coconut flesh. You can do this by using the back of your spoon to scrape the coconut, making sure that you wedge the spoon, or your coconut buddie, in between the coconut shell and the coconut flesh. The coconut buddie does an absolutely fantastic job with it, because it is so bendy. You will end up with something like this (perhaps in pieces, not in whole form):


5. Clean the coconut flesh of all the hard, woody pieces. You can leave the soft brown pieces – those will blend up well. Just be sure to remove the parts of the coconut shell itself that stick to the coconut flesh.

Vegan Christmas Recipe: A Note on Ingredients and Equipment

p1000274There are two kinds (or more?) of strawberries. For this vegan Christmas recipe, be sure to use the strawberry on the right for better-looking Santas:


Also, you will need to use either a high-speed blender to make the cream, or a food processor. Either way, begin on the lowest setting, and work your way up to make some smooth, delicious cream.


Vegan Christmas Recipe: Raw Vegan Strawberry Santas

Now, we are ready to make our amazing recipe. From here on, it’s going to be a piece of Santa’s hat 😉 aka cake!


Vegan Christmas Recipe: Raw Vegan Strawberry Santas

Total Time 15 minutes


For the coconut cream

  • 1 cup young Thai coconut flesh
  • 2 Medjoul dates
  • 1 tablespoon almond butter
  • 2 tablespoons water

Other ingredients

  • About 20 strawberries
  • A few raw cacao nibs for eyes


For the coconut cream

  • Use a high speed blender to blend all of the ingredients. Do not add extra water - simply blend on the lowest setting for about 2-3 minutes, and then turn the blender up to blend until very smooth and creamy. It will take a few minutes to accomplish.

To assemble

  • Cut off the leaves of the strawberry.
  • Then, Cut the strawberry a little from the top.
  • Place a dollop of cream between the two parts, and place the small cone on top of that dollop.
  • Add a tiny dot of cream for the Santa's pompom on the very top.
  • Finish by adding 2 cacao nibs for Santa's eyes.
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.