berries & coconut cream
Serves: serves 4
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:
  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.
*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.
Recipe by Love and Lemons at