Summertime is upon us, and one of the best parts of summer is all the fresh berries! In British Columbia, berry season runs from June to September, with strawberries being the first to arrive, followed by raspberries, blueberries, and blackberries. The more berries, the better. Fresh berries can be used in fresh berry desserts, from cake recipes, pies, with coconut whipped cream, on their own, in salads, and frozen berries are perfect for smoothies, pancakes, jams, purees, and so much more.
Coconut whipped cream is an easy dessert recipe, perfect for all your fresh berry desserts and vegan recipes. The coconut whipped cream recipe does require you to refrigerate a can of full-fat coconut milk overnight, so you’ll want to remember to do that the night before. If you know you are going to be making a dessert recipe, you might place a can of coconut milk in the refrigerator a couple of days in advance so you don’t forget. You can also chill your mixing bowl in the freezer for 10 to 15 minutes before you are ready to make the coconut whipped cream recipe for the best results.
Fresh Berries with Coconut Whipped Cream
Serves 4
4 cups of fresh berries (strawberries, blueberries, blackberries, raspberries)
Coconut Whipped Cream
1 can (400 ml) full fat coconut milk, placed in refrigerator overnight
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
pinch of Himalayan salt
Chill mixing bowl in the freezer 10 to 15 minutes. Scoop out the solid coconut cream at the top of the can into the chilled mixing bowl. Don’t include the water at the bottom of the can (but save for later). Add pure maple syrup, vanilla extract, and salt and whisk with an electric beater or stand mixer until soft peaks form about 3 to 5 minutes. If the coconut cream is a bit thick you can add a small amount of water from coconut milk can.
You may need to try a couple of different brands of canned coconut milk before you find one that works well. Thai Kitchen premium unsweetened coconut milk is a brand that works well.
