1. Wash the strawberries, remove the greens, and cut them in halves or quarters. Place them in a large baking dish and sprinkle the strawberries with 50 g of coconut flower sugar.

2. Combine flour, 50 g of coconut flower sugar, sugar, 1 packet of vanilla sugar, almonds, egg yolk, salt, and butter in a bowl. Use your hands to mix into crumbs and sprinkle over the strawberries. Bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes.

3. Meanwhile, whip the cream with the remaining coconut flower sugar and vanilla sugar using an electric mixer until stiff peaks form. Stir in the coconut chips and refrigerate until serving.

4. Serve the warm strawberry crumble with the cold whipped cream.