Mixed Berries and Coconut Cream
A simple refreshing dessert made of berries and coconut cream.
Prep Time5 hours hrs
Total Time5 hours hrs
Course: Dessert
Cuisine: American
Servings: 6
- 16 ounces strawberries , sliced and quartered
- 6 ounces blackberries
- 6 ounces raspberries
- 6 ounces blueberries
- 8 medium mint leaves , shredded
- 14 ounces canned coconut cream (Savoy works great to make whipped cream)
- 1 Tbs honey
- 1 Tbs maple syrup
- 1 tsp vanilla extract (if you are following an AIP diet, make sure the vanilla is alcohol-free)
Place a can of coconut cream into the fridge for 5 + hours.
Put all of the berries into a large bowl.
Top the berries with the shredded mint leaves.
Take the can of coconut cream out of the fridge. Scoop out the cream that is on the top of the can and put it into a bowl. What you want is the thicker cream that has risen to the top of the can. I scooped out about 1/4- 1/2 of the can into a bowl, and left the more watery part of the coconut cream in the can.
Put the honey, maple syrup, and vanilla into the coconut cream. Mix with a hand-held electronic mixer.
Then put the coconut cream mixture into the freezer for 15 minutes.
Remove the cream from the freezer and mix with a hand-held mixer again.
Pour the whipped coconut cream on top of the berries, mix everything well.
Serve and enjoy!
Calories: 308kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 459mg | Fiber: 7g | Sugar: 14g | Vitamin A: 151IU | Vitamin C: 63mg | Calcium: 44mg | Iron: 2mg