This Berries & Coconut Cream recipe is a luscious blend of vibrant flavors and creamy textures that feels indulgent yet refreshing. Juicy, ripe berries burst with sweetness, perfectly complemented by the velvety richness of coconut cream. In just a few minutes, you’ll have a dessert that’s as stunning as it is satisfying, making it ideal for impromptu gatherings or a quiet treat. The contrast of tart berries and smooth cream creates a harmony that’s both light and decadent, leaving your taste buds dancing with delight.
Not only is this dish a feast for the senses, but it’s also a breeze to prepare, taking less than 15 minutes from start to finish. The natural sweetness of the berries paired with the tropical hint of coconut makes it a guilt-free indulgence you’ll want to savor. Whether you’re craving something cool on a warm day or a quick dessert that feels special, this recipe delivers every time. It’s a simple way to elevate your day with a burst of freshness and flavor.
Ingredients for Berries & Coconut Cream
- For the coconut cream:
- 1 can of full-fat coconut milk (refrigerated overnight)
- ¼ cup powdered sugar (or sweetener of your choice)
- Pinch of salt
- ½ teaspoon vanilla extract
- ½ teaspoon lemon oil (optional, but adds a bright flavor)
- For the berries:
- A few cups of mixed fresh berries (strawberries, blueberries, raspberries, etc.)
- A few teaspoons granulated sugar (adjust to taste)
- ⅛ teaspoon vanilla bean paste (or scraped from 1 vanilla pod, optional)
- Pinch of salt
- To serve:
- Chopped & toasted pecans (or a no-bake crumble)
- Cinnamon, for dusting
Step-by-Step Instructions
- Prepare the coconut cream: Refrigerate the can of coconut milk overnight (or longer) to separate the cream from the liquid.
- Macerate the berries: Slice larger berries if needed, then place them in a bowl. Add granulated sugar, vanilla bean paste, and a pinch of salt. Toss gently and let sit at room temperature for 20 minutes or longer to soften and release juices.
- Whip the coconut cream: Open the chilled can of coconut milk and carefully scoop out the solid cream from the top, avoiding the watery liquid underneath (save the liquid for another use). Place the cream in a mixing bowl and use a stand or hand mixer to whip it until light and fluffy (less than 1 minute).
- Sweeten the cream: Sift the powdered sugar to remove lumps, then add it to the whipped cream along with a pinch of salt, vanilla extract, and lemon oil (if using). Mix until well combined.
- Assemble: Scoop the macerated berries into serving bowls. Top with a dollop of whipped coconut cream, a sprinkle of toasted pecans, and a dusting of cinnamon.
- Serve immediately and enjoy this refreshing, creamy dessert!
Perfect Pairings: Sauce & Topping Ideas
Take your Berries & Coconut Cream to the next level with a drizzle of honey or maple syrup for extra sweetness. For a tangy twist, add a splash of balsamic glaze over the berries. If you’re feeling indulgent, sprinkle some dark chocolate shavings or a handful of toasted coconut flakes on top for added texture and flavor.
Serve It Up: Creative Serving Suggestions
This dish is versatile! Serve it as a light dessert in individual bowls or layer it in parfait glasses for a fancy presentation. It also makes a great breakfast or snack—try pairing it with granola or a slice of toasted sourdough for a satisfying crunch. For a party, set up a DIY topping bar with nuts, seeds, and extra berries!
Make It Your Own: Recipe Variations
Swap the mixed berries for seasonal fruits like peaches, mangoes, or pears. If you’re dairy-free but not vegan, try adding a dollop of Greek yogurt alongside the coconut cream. For a nut-free option, skip the pecans and use sunflower seeds or toasted oats instead. Experiment with different extracts like almond or orange in place of lemon oil.
Quick Tips: Time-Saving Hacks
To save time, prep the berries and refrigerate them in an airtight container up to a day in advance. If you’re in a rush, skip the whipping step and simply scoop the chilled coconut cream straight onto the berries. For an even quicker version, use store-bought whipped coconut cream and focus on assembling the dish.
Keep It Fresh: Storage Tips
Store any leftovers in separate containers—keep the berries and coconut cream apart to maintain their textures. The berries will stay fresh for 2-3 days in the fridge, while the whipped coconut cream can be stored for up to 5 days. If the cream separates, simply give it a quick whisk before serving. Avoid freezing, as it can alter the cream’s consistency.
Berries & Coconut Cream
Ingredients
for the coconut cream:
- 1 can full fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar (or sweetener of your choice)
- pinch of salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon oil (optional, but delicious)
for the berries:
- a few cups mixed fresh berries
- a few teaspoons granulated sugar
- 1/8 teaspoon vanilla bean paste (scraped from 1 pod), optional*
- pinch of salt
serve with:
- chopped & toasted pecans, or this no-bake crumble
- cinnamon, for dusting
Instructions
- Refrigerate your can of coconut cream overnight (or longer).
- For the berries: slice and place them in a bowl with some sugar, the vanilla bean paste, and a tiny pinch of salt. Let them sit for 20 minutes or longer at room temp. The juices will extract and the berries will sweeten and soften.
- Open your chilled can of coconut milk and scoop only the solid part off the top, be very careful not to mix it with the watery part underneath. Save the watery liquid for another use and place the solid part into your mixing bowl.
- Using a stand or a hand mixer, mix it until it’s whipped. It should take less than a minute.
- Sift your powdered sugar to remove any lumps and mix it into your cream along with a pinch of salt, vanilla, and lemon oil.
- Scoop berries into bowls, top with toasted pecans, a dollop of cream, and a dusting of cinnamon.