Whipped coconut “cream” with berries, April 2013
Nowadays, many people are looking to reduce or eliminate refined sugar from their diet. But then when entertaining or for special meals, what to do for dessert? Here’s an appealing and simple yet nutritious recipe for berries and whipped coconut cream that you and your guests and family are sure to enjoy. The berries might provide the right amount of sweetness, but if you prefer a little more, add a couple of chopped dates.
Use full-fat (not light) canned coconut milk. Some recipes say to pour off the separated liquid from the chilled coconut milk and use only the stiffer “cream.” I found that my coconut milk didn’t separate when chilled, but it still whipped nicely, even with the liquid. Also, with the liquid incorporated I thought it had more subtle—and more agreeable—coconut flavor.
| Whipped Coconut "Cream" With Berries | Print |
- 1 can coconut milk (full fat, not light)
- 2 dates, very finely chopped (optional)
- Small pinch of salt
- About 1 1/2 pounds berries such as strawberries (sliced), blueberries and/or blackberries
- Refrigerate the can of coconut milk at least 8 hours or overnight.
- Open the can and pour the coconut milk into a large mixing bowl or the bowl of your stand mixer. With a whisk or whisk attachment, whip the coconut milk until it increases in volume and forms very soft peaks, about 3 to 5 minutes with an electric or stand mixer. Beat in the chopped dates, if using, and a small pinch of salt.
- Chill until ready to serve, and spoon over berries.
- Refrigerate any leftover cream in a covered container. For best texture use within 1 to 2 days.
Shared at:
- Simply Sugar and Gluten-Free Slightly Indulgent Tuesday
- The Gluten-Free Homemaker Gluten-Free Wednesday
- Wheat-Free Fare Wheat-Free Wednesday
- Poor and Gluten-Free Waste Not Want Not Wednesday
I’ve never tried whipping coconut cream. May have to give it a try.