Berries with Coconut Cream

berries and cream

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!

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