Mixed Berries with Whipped Coconut Cream
Nothing says summertime better than fresh berries topped with fluffy whipped cream. This healthy dessert is made dairy-free using coconut cream, and is topped with crunchy toasted almonds and shredded coconut.
Put a can of coconut milk in the fridge at least four hours before making this dessert to make the thick cream settle at the top and harden slightly. When you’re ready to go, briefly chill the can, mixing bowl, and beaters in the freezer to get everything nice and cold. This will help everything whip up properly.
While the coconut cream is in the freezer, prep your berries by washing them. We love blueberries and raspberries, but feel free to use whatever you have on hand. If you’re working with strawberries, chop them up so they’re a similar size to the other berries.
Next, toast sliced almonds and coconut flakes over a skillet to coax out their nutty, rich flavors. We recommend toasting them separately to ensure they’re cooked evenly. Set the stovetop to high and mix constantly for about three minutes. Keep a close eye on them, as they go from untoasted to burnt very quickly! Season the toasted almonds and coconut with cinnamon and set aside.
To make the whipped cream, remove the equipment from the freezer. You only want to use the hardened cream, so be sure to drain the separated coconut water out. The best way to do this is to open the can upside down. Tip: Don’t throw the coconut water away! You can use it in soups, smoothies, or other recipes later. Whip the cream with vanilla extract until peaks form, about five minutes. You can also try almond extract instead of vanilla for a slightly different flavor profile.
To serve, top your berries with the whipped cream and sprinkle with toasted nuts. Grab a spoon and enjoy!
1 can (14.5 oz) coconut milk, chilled
2 cups fresh berries
2 tbsp sliced almonds
1 cups unsweetened coconut flakes
1/2 tsp cinnamon
1 tsp vanilla extract
Transfer the chilled coconut milk to the freezer, along with a metal mixing bowl and beaters. Meanwhile, rinse and dry the berries.
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.
Remove the coconut milk from the freezer. Flip it upside down and open the bottom of the can. Pour off any liquid.
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.
To serve: Put the berries in bowls and top with the whipped coconut cream. Sprinkle toasted almonds and coconut over the top.