• ½ cup cherries, pitted and chopped
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup blackberries
  • 2 tsp vanilla extract, divided
  • ½ tsp clove powder
  • ½ tsp cinnamon
  • 1 tbsp chopped fresh mint leaves, plus more for garnish
  • 1 can full-fat coconut milk, chilled and drained
  1. Combine cherries and berries in a medium bowl.
  2. Add 1 teaspoon of the vanilla, the clove powder, cinnamon, and chopped mint, and gently toss. Chill 30 minutes.
  3. To make the coconut whipped cream, place the cold coconut cream into a chilled Kitchen Aid bowl. Use the whisk attachment to beat the cream until fluffy. Add the remaining teaspoon of vanilla, and mix until creamy.
  4. To serve, divide the berries between four bowls and top evenly with the whipped coconut cream. Garnish with fresh mint and enjoy.