I’ve obviously been into easy recipes as of late, and this back-to-basics dessert is no exception. This healthy Paleo treat is not only easy to make, but it’s also light, refreshing and just in time for summer.
How can you go wrong with classic berries and cream? Berries are high in antioxidants, contain fiber and folate and are low in sugar compared to other fruits. They are packed with nutrients that contribute to a host of health benefits, including weight loss, cardiovascular health, mood and memory support, reduction of inflammation, cancer prevention and the support of eye, skin and hair health. I chose strawberries and blueberries (all organic, of course), but blackberries and raspberries are also great (just be sure you can tolerate the seeds). As for the cream, I made the same version I used for my Valentine’s cupcakes. Made from chilled coconut milk, this whipped cream is Paleo, dairy-free and refined sugar-free (not to mention delicious).
Simply clean and prep your berries as desired and top with your whipped cream. And that’s it…you’re done. Enjoy your berries and cream!
- 1 can full fat coconut milk
- ½ tsp pure vanilla
- 2 tsp raw honey (I like Madhava Organic Raw Honey)
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Open the can of coconut milk and leave it in the refrigerator overnight. This will allow the milk to thicken into solid form and separate from the water in the can.
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The next day, chill a glass or stainless steel bowl and a set of beaters in the freezer for at least 20 minutes (this step is optional and not mandatory, but is recommended).
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Carefully remove the can of milk from the fridge and scoop the solid part into your bowl. Be sure to only scoop in the solid part (it will be sitting in the top half of the can); discard the coconut water or save it for something else (like a smoothie).
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With a mixer, blend the solid milk on low for a few seconds, then gradually increase to high. Once the solid coconut starts to cream, add the vanilla, then the honey. Continue to mix on high for 1-2 minutes, or until thick and creamy.
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Serve your beautiful whipped cream immediately, or refrigerate for up to 3 days (just blend again before serving).
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