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Berries With Coconut Milk Whipped Cream

Whether you are vegan, paleo, or omnivore, chances are you love an easy, delicious, healthy treat! Who doesn’t? And no added sugar, yay! I keep a can of coconut milk in the fridge at all times for when the mood strikes to whip up this yummy and crowd-pleasing dessert (or mid-day snack, for that matter.) The only advance planning you need is that the coconut milk needs to be chilled in the fridge at least 3-4 hours beforehand. This recipe serves 4 people and is adapted from The Clothes Make The Girl

Ingredients
1 can (13.5 ounces) unsweetened, organic, classic (whole fat) coconut milk, chilled in the refrigerator at least 3 hours
1 pint blueberries or other berries, rinsed
1 pint strawberries, rinsed, tops cut off and sliced
1 tablespoon (or more or less to preference) of vanilla extract
2 tablespoons of sliced almonds, toasted

  1. When you are ready to prepare this dessert, put the chilled can of coconut milk, mixing bowl and beaters from the mixer in the freezer (about 15 minutes).
  2. Clean and prepare your berries, and divide between 4 bowls or parfait glasses. Store leftover fruit in the refrigerator if you want smaller portions.
  3. Toast the almonds in a nonstick skillet, stirring and watching closely for them to become light brown. Remove from heat and put them in a separate bowl.
  4. Remove the coconut milk, beaters and bowl from the freezer, then carefully turn the can over and open it with a can opener.
  5. Slowly drain the light colored liquid coconut into a small jar, then refrigerate for later use (in coffee, smoothies, curry dishes, etc.)
  6. Pour/scoop out the thicker coconut milk from the bottom of the can into the mixing bowl, add the vanilla extract, and whip until it resembles whipped cream; this just takes a few minutes.
  7. Spoon the whipped coconut cream over each of the berry dishes, then top with the toasted almonds. Enjoy!

Variations: Use a different flavor extract, such as almond, or add orange zest. Or add 1 tablespoon of raw cacao powder to make it chocolate whipped cream. Or top with toasted coconut. My grandmother, who is 89, asked for chocolate sauce on hers, so naturally that is what she received and loved! (I melted some of her Trader Joe’s chocolate bar in a double boiler). Any leftover whipped cream can be stored in the fridge for up to 3 days. It is delicious over banana slices also! Or, between you and me, simply out of the jar with a spoon . . .

Comments

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