Berries and Whipped Coconut Cream Paleo Dessert Recipe

It’s hard to find a healthy dessert that everyone will enjoy. This easy recipe for Berries and Whipped Coconut Cream is Paleo, gluten free, sugar free, dairy free, and vegan. If you’re serving this to someone who is nut free just omit the almonds (people who are allergic to tree nuts can usually eat coconut).

This recipe comes from Well Fed by Melissa Joulwan. I highly recommend this book if you eat clean. A lot of Paleo cookbooks are heavy on nut flours and other high calorie, high fat foods. As you’ll see in this Paleo dessert recipe, Well Fed uses nuts but in a more restrained manner that adds flavor without compromising your diet. (I previously featured Melissa's Paleo pad thai recipe on this blog and it's still my favorite way to use spaghetti squash. The book also includes a killer jicama "potato" salad recipe.)

NOTE: Make sure to put your can of coconut milk in the refrigerator at least four hours in advance of making the whipped cream.

Berries and Whipped Coconut Cream (Serves 4)

Ingredients

• 1 can (14.5 oz) coconut milk
• 2 cups fresh berries
• 1 tsp almond or vanilla extract
• 2 tbsp sliced almonds
• ¼ tsp salt
• ¼ tsp cinnamon
• 1 cup unsweetened coconut flakes

Directions

1. Put the can of coconut milk in the refrigerator for at least four hours before you are going to make the dessert. You want the thick coconut cream to settle at the bottom and harden slightly.
2. Put the chilled coconut milk, plus a metal mixing bowl and beaters, in the freezer (you want to leave them there at least 15 minutes). Rinse and dry berries. If using strawberries, cut them into smaller pieces.
3. Toast sliced almonds until golden brown. You can either do this in a skillet over medium-high heat or in a toaster oven. Keep an eye on the almonds so they don’t burn! Set almonds aside to cool.
4. Mix salt and cinnamon together in a small bowl. Toast coconut flakes until golden brown. As with the almonds, you can either do this in the skillet or in a toaster oven. The coconut will burn if it’s left too long. Toss the toasted coconut with the cinnamon and salt mixture and set aside to cool.
5. Take the coconut milk out of the freezer. Flip it upside down and open the bottom. Pour off any liquid until you have just the thickened coconut cream. Add the coconut cream and almond or vanilla extract to the chilled mixing bowl. Whip on the highest setting for at least five minutes, until fluffy like whipped cream.
6. Put the berries in four bowls and topped with the whipped coconut cream. Sprinkle toasted almonds and caramelized coconut chips over the top.

Whipped coconut cream can be stored covered in the refrigerator for up to 3 days. Toasted almonds and caramelized coconut chips can be stored in the pantry in an airtight contained indefinitely.

Bonus Tip: If you need to store your berries longer than a few days, wash them in diluted white vinegar (1 cup vinegar to 3 cups water) and spin them in a salad spinner lined with paper towels. The vinegar slows the growth of bacteria and mold on the berries.