PALEO WHIPPED COCONUT CREAM AND BERRIES
I think this is probably one of favorite desserts of all time. Ok... one of my favorite Paleo desserts of all time. If you put a big slice of real New York Cheesecake in front of me I would weep with joy. And then weep with regret after I licked the plate clean. Please do not ever tempt me with cheesecake.But I digress...
This is an easy and tasty dessert that you don't have to feel guilty about enjoying. You can serve coconut whipped cream with all sorts of different things, so keep this recipe handy for later!
This recipe requires that the can of coconut milk be left in the fridge for a few hours, or preferably overnight, so that the cream can separate from the milk. I always keep a few cans of coconut milk in my fridge. You never know when a whipped cream craving might hit. And this stuff tastes great on pretty much everything. Probably even New York Cheesecake.
This is an easy and tasty dessert that you don't have to feel guilty about enjoying. You can serve coconut whipped cream with all sorts of different things, so keep this recipe handy for later!
This recipe requires that the can of coconut milk be left in the fridge for a few hours, or preferably overnight, so that the cream can separate from the milk. I always keep a few cans of coconut milk in my fridge. You never know when a whipped cream craving might hit. And this stuff tastes great on pretty much everything. Probably even New York Cheesecake.
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Paleo Whipped Coconut Cream and BerriesPrep time: 10 mins Cook time: 0 mins Servings: 4
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Ingredients:
- 4 cups fresh berries (a mixture of your favorite)
- 1 lemon
- 1 can full fat coconut milk (14 oz.), refrigerated for 6 or more hours
- 1/2 Tbsp. vanilla extract
- 2 Tbsp. raw honey
- Dash of cardamon (optional)
Equipment:
- Spoon
- Measuring cups and spoons
- Medium sized mixing bowl
- Hand Mixer
- Citrus Juicer
Directions:
1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
2. Add the vanilla and raw honey (and a dash of cardamom if desired). Whip the cream with a hand mixer for about 3-5 minutes. Place the bowl in the fridge until ready to serve.
3. Wash berries and place in serving bowls. Squeeze the lemon juice and pour over the berries - use as much or as little as you like. Place a big scoop of Coconut Whipped Cream alongside the berries and serve.
- 4 cups fresh berries (a mixture of your favorite)
- 1 lemon
- 1 can full fat coconut milk (14 oz.), refrigerated for 6 or more hours
- 1/2 Tbsp. vanilla extract
- 2 Tbsp. raw honey
- Dash of cardamon (optional)
Equipment:
- Spoon
- Measuring cups and spoons
- Medium sized mixing bowl
- Hand Mixer
- Citrus Juicer
Directions:
1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
2. Add the vanilla and raw honey (and a dash of cardamom if desired). Whip the cream with a hand mixer for about 3-5 minutes. Place the bowl in the fridge until ready to serve.
3. Wash berries and place in serving bowls. Squeeze the lemon juice and pour over the berries - use as much or as little as you like. Place a big scoop of Coconut Whipped Cream alongside the berries and serve.
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