The berries that flooded into the grocery store last month were so deliciously sweet that we made this recipe nearly every day for a week. The kids couldn’t get enough dessert and we didn’t mind at all! I can’t wait for our local berry season to roll around!
Berries with Coconut Cream
Serves 6.
- 2 cans full fat coconut milk (refrigerated)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- pinch of sea salt
- 1 tsp erythritol (confectioner’s style swerve sweetener or 6 drops stevia)
- 1 pint blueberries
- ½ pint blackberries
- 1 pint strawberries
Scoop the solid mass of coconut cream off the top of each can of coconut milk and place it in a large bowl. Discard the liquid or save for another purpose. Add the cinnamon, vanilla, sea salt, and sweetener of choice. Carefully beat the mixture with an electric beater for 1-2 minutes.
Divide the berries into 6 serving bowls, cutting the strawberries into bite size pieces. Spoon the coconut cream mixture overtop, top with cinnamon, and serve!
If you want something a little more decadent, a tsp of maple syrup really takes this dish over the top!
Amy Coates 