Mexican crema is slightly sweetened and layered with macerated strawberries for a light and refreshing no-bake keto dessert. Dice the strawberries into small pieces. Add to a small bowl and sprinkle 1 tablespoon of the monkfruit on top. Stir to coat and set aside.
When it comes to dolloping, Mexican crema is where it’s at! This sumptuous thickened cream is at home over tacos and in burrito bowls: basically any Mexican-inspired cuisine benefits from a little crema! Alex and I love dolloping it on all sorts of recipes to add a little richness.
Mexican crema is very easy to make, but it does involve some waiting time. Up to 2 days, in fact! The base recipe for a crema is making crème fraîche: then it’s mixed with lime and salt. To start, stir together heavy cream and a bit of yogurt. Then cover the bowl and let it sit at room temperature for 36 to 48 hours, until it becomes very thick!
Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated. *Note: If it’s winter and the bowl is by a cold window, the thickening won’t happen as quickly.