Berries with Whipped Coconut Cream

Berries with Whipped Coconut Cream
  • Difficulty:

  • Prep Time:

  • Total Time:

    8h 15m
  • Servings:



Fresh summer berries don’t need much to be the perfect end to a meal. Try them with a dollop of whipped coconut cream and toasted coconut chips for a simple and satisfying dessert.


  • 1 cup raw coconut chips
  • ⅛ tsp. fine salt
  • ¼ tsp. ground cinnamon
  • 1 can (15 oz.) coconut milk, refrigerated overnight
  • ½ tsp. almond extract
  • 4 cups mixed fresh berries like raspberries, blueberries and blackberries


  1. In a small skillet over medium heat toast coconut chips, stir frequently until just lightly golden brown. Remove from heat and season with salt and cinnamon.
  2. Open can of coconut milk, place solid white portion in a chilled mixing bowl; discarding the clear liquid portion. Whip on high speed until light and fluffy; add almond extract and stir to combine.
  3. Divide berries into 4 serving dishes. Top with coconut whipped cream and garnish with coconut chips.
  4. Refrigerate any leftover coconut whip cream in an airtight container for up to 4 days. Coconut chips can be stored in an airtight container at room temperature for up to 2 weeks.
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