Berries & Coconut Cream

A simple spring & summer dessert when berries are in peak season! Made with vegan coconut cream.

berries & coconut cream // loveandlemons.com Our 4th of July ended up being a quiet day, just the two of us. Jack grilled up some stuffed mushrooms & poblanos and then whipped together this juicy little dessert.

We have a new annual tradition – which is not the 4th of July – but rather the annual “Jack cooks because Jeanine’s hand is all busted up from trying to break up yet another dog fight.” Yes, this has happened before, and no, I’ll never learn. Everyone’s fine, by the way, but lets just say our little Annie is looking much more disheveled than this guy.

But back to the dessert… who doesn’t love berries on the 4th of July? To make this simple dessert exciting, we added fresh vanilla bean paste, toasted pecans and a dusting of cinnamon. The coconut cream is super simple to make, the hardest part is remembering to put your can of coconut milk in the fridge overnight. (I’ve gotten into the habit of just always keeping one in there).

Now if I could just get into the habit of keeping my hands out of the dogs teeth…
Expert dog-breaking-up tips are totally welcome, btw.

berries & coconut cream
 
Author:
Serves: serves 4
Ingredients
for the coconut cream:
  • 1 can of full fat coconut milk, refrigerated overnight
  • ¼ cup powdered sugar (or sweetener of your choice)
  • pinch of salt
  • ½ teaspoon vanilla
  • ½ teaspoon lemon oil (optional, but delicious)
for the berries:
  • a few cups of mixed fresh berries
  • a few teaspoons granulated sugar
  • ⅛ teaspoon vanilla bean paste (scraped from 1 pod), optional*
  • pinch of salt
serve with:
Instructions
  1. Refrigerate your can of coconut cream overnight (or longer).
  2. For the berries: slice and place them in a bowl with some sugar, the vanilla bean paste, and a tiny pinch of salt. Let them sit for 20 minutes or longer at room temp. The juices will extract and the berries will sweeten and soften.
  3. Open your chilled can of coconut milk and scoop only the solid part off the top, be very careful not to mix it with the watery part underneath. Save the watery liquid for another use and place the solid part into your mixing bowl. Using a stand or a hand mixer, mix it until it's whipped. It should take less than a minute. Sift your powdered sugar to remove any lumps and mix it into your cream along with a pinch of salt, vanilla, and lemon oil.
  4. Scoop berries into bowls, top with toasted pecans, a dollop of cream, and a dusting of cinnamon.
Notes
*if you don't have vanilla bean pods, I don't recommend subbing in vanilla extract. Instead try some lemon zest, orange liquor, a tiny bit of balsamic vinegar, or just omit.

store any leftover cream in the fridge, it'll stay good for at least one more day.

25 comments

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  1. Your tour look so wonderful. All those berries; I would of have gone/eaten my self into a berry coma! I am glad you had a great 4th. I love coconut cream, I sometimes brulee the top with coconut sugar when I serve it with fruit. I provide a bit of crunch against all the creaminess.

    • jeanine
      07.08.2013

      ooh, yum, I love that idea.

  2. Sarah from thesugarhit.com
    07.08.2013

    Coconut whipped cream is heaven isn’t it, and I can’t wait for summer to roll around here, for the berries!

  3. This looks divine!
    I love anything with berries and anything with coconut, therefore this is the perfect combo.
    Sorry to hear about your hand. Hope you are feeling better now.
    xo Quinn

    Quinn Cooper Style

    • jeanine
      07.08.2013

      thanks, it’s much better 🙂

  4. Tieghan from halfbakedharvest.com
    07.08.2013

    Sounds like a perfect 4th and an even better dessert. I love coconut cream!

  5. That’s what I want to eat right now. I never thought of using the coconut milk solids like this!

    • jeanine
      07.08.2013

      it’s life changing!

  6. Yikes! Breaking up a dog fight is pretty intense… good thing you have such a perfect summer dessert to make it all better.

    • jeanine
      07.08.2013

      ha, yep, extra big bowl of dessert that night 🙂

  7. Milynn from loveandwhimsyblog.com
    07.08.2013

    Perfect july 4th snack! I’m always the one in charge of desserts for our 4th picnics, I’ll have to remember these for next year~

  8. Shannon from leavesandflours.blogspot.com
    07.08.2013

    I got into this terrible habit a few weeks ago where I would make coconut cream for no real reason, and then end up dumping in a whole pint of raspberries and eating it for dinner.
    It was wonderful while it lasted.

    • jeanine
      07.08.2013

      ha! sounds like a nice dinner 🙂

  9. jacquie
    07.09.2013

    oh that sounds dreadful. i’m glad everyone is basically ok except for your hand of course. in terms of breaking up dog fights – if you can grab the offending dog by the hind limbs down by his ankles and hoist him up like a wheelbarrow it causes the dog to let go and become a bit “unbalanced”. then there can be some “space” imposed btwn the two dogs. thanks goodness I remembered that when a pit bull latched on to one of my dogs years ago and would not let go.

    the berries look great by the way.

    • jeanine
      07.10.2013

      thanks :). I’ve read that, about the hind legs. I’m going to try that next time (although hopefully there’s not a next time).

  10. What an easy and simple summer dessert/snack. My 4th involved a dog fight too. It was scary and my brother got bit in the process. I don’t know if there was a good way to break up the fight. We all tried to stay calm but the two dogs wouldn’t let up. Luckily one was on a leash so we pulled her away. I feel you, good luck with the doggies.

    • jeanine
      07.10.2013

      oh, so sorry to hear that, I hope he’s ok…

  11. what a simple recipe.This looks so yummy! Can’t wait to try it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.