• 1 can (14.5 oz) coconut milk, chilled
  • 2 cups fresh berries
  • 2 tbsp sliced almonds
  • 1 cup unsweetened coconut flakes
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  1. Transfer the chilled coconut milk to the freezer, along with a metal mixing bowl and beaters. Meanwhile, rinse and dry the berries.
  2. Toast the sliced almonds in a skillet over medium-high heat for about three minutes, or until golden brown. Remove from the heat and toast the coconut flakes in the same skillet. Toss the toasted nuts with the cinnamon and set aside to cool.
  3. Remove the coconut milk from the freezer. Flip it upside down and open the bottom of the can. Pour off any liquid.
  4. Add the thickened coconut cream and vanilla extract to the chilled mixing bowl. Whip on the highest setting for at least five minutes, until fluffy.
  5. To serve: Put the berries in bowls and top with the whipped coconut cream. Sprinkle toasted almonds and coconut over the top.