I can’t believe I missed the boat and didn’t post this red, white, and blue recipe in time for the 4th, but isn’t it a lovely way to reminisce about the holiday, ha ha? I hope yours was a good one, I had some friends over and we were able to see fireworks even with a fairly heavy fog bank that we so often get on California’s coastline in the summer. I know it’s pretty hot in many other parts of the country and world though, so this dairy-free Coconut Whipped Cream recipe is a great way to top a simple dessert like fresh berries: I was lucky enough to have a special feature of a sugar-free version of this recipe on my friend Martina’s KetoDiet App Blog earlier this week where I also talk about my health journey, but here’s a version that swaps the birch xylitol for just a bit of coconut sugar:
- 4 cups fresh berries of your choice
- 5 fresh mint leaves, plus more for garnish
- 1 13.5-ounce can full-fat coconut milk, chilled (see the one I like the most, it is free of gums and preservatives)
- 1 whole vanilla pod
- 2 teaspoons fine coconut sugar (see note below)
- To make the berry bowl, chop the berries into bite-sized pieces and place in a large mixing bowl. Mince the fresh mint leaves and toss to combine. Set the berries and mint aside while you make the whipped cream.
- Open the can of coconut milk and use a spoon to scoop out the hardened coconut into a large mixing bowl. Discard the liquid in the can or save it for another use.
- Use a paring knife to cut the ends off of the vanilla bean. Then, slice the bean length-wise and use the edge of the knife to scrape out the vanilla seeds. Add the seeds to the coconut cream and discard the pod.
- Using a hand mixer, slowly beat the coconut cream and the vanilla seeds together. After about a minute, add the coconut sugar for sweetness. Continue to mix the coconut until it becomes fluffy, like whipped cream.
- Serve the cream immediately on top of the berries, with extra mint leaves for garnish, if desired.
- Note: to make fine coconut sugar, you will need to process about 1 cup of regular coconut sugar in a food processor (you need to use more than what is called for in this recipe, otherwise the food processor won't have enough bulk to run properly). Process the sugar on high for 30 seconds or until it reaches a fine consistency. Store and use as you would regular coconut sugar.
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