Berries + Coconut Milk Whipped Cream

  • U Serves 6 People
  • P Prep: 15:00
  • P Cook: 00:00
Berries + Coconut Milk Whipped Cream

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 188

Calories from Fat 129

% Daily Values*

Total Fat 14.33


Saturated Fat 12.02


Polyunsaturated Fat 0.16

Monounsaturated Fat 0.05

Cholesterol 0.00


Sodium 21.50


Potassium 122.00

Total Carbohydrate 14.92


Dietary Fiber 2.27


Sugars 9.06

Protein 1.73

Vitamin A 0.67%

Vitamin C 62.33%

Calcium 1.33%

Iron 4.00%

* Nutritional Values are estimated and may vary

³ Description

easy breakfast, snack or dessert that can be enjoyed with any kind of fruit. perfect for summer! vegan, gluten free, + palep

² Ingredients

  •  2 cup, sliced Strawberries
  •  6 serving (serving = 1/3 cup) Thai Kitchen Organic Coconut Milk
  •  2 cup Blueberries
  •  1 serving (serving = 1 tsp) Wholesome Sweeteners Organic Coconut Palm Sugar

q Directions


2 cans full fat organic coconut milk, refrigerated overnight
1 tsp coconut sugar
strawberries, sliced + halved

1. to make whipped cream, open the coconut milk cans without shaking it or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. leave clear liquid in can (you can use in other recipes or smoothies)

2. add coconut sugar to coconut cream in mixing bowl. with a hand beater start whipping cream + sugar until whipped cream consistency, about 3 minutes

3. begin layering fruit into cups. start with blueberries. when you have a good layer, add in strawberries + finish with a couple dollops of the whipped coconut cream
repeat until glass is full

Recipe Provided by @dinas_cucina