I’ve spent most of my adult life skipping dessert or requesting “just an extra spoon” from the waitress so I could steal bites from someone else’s plate. No more! It’s such a lovely, tasty relief to eat paleo food and enjoy guilt-free desserts. The sweet surprise on the spoon with this dessert is the luxuriousness of whipped coconut milk. Chilled and flavored with a hint of almond, it’s luscious and feels decadent. No sharing is necessary.

NOTE: This recipe requires you to chill a can of coconut milk in the fridge for at least 3–4 hours but, ideally, overnight.


• 1 can (14.5 ounces) coconut milk
• 2 cups fresh berries: strawberries, raspberries, and/or blueberries
• 1 teaspoon pure almond or vanilla extract
• 2 tablespoons sliced almonds
• 2 tablespoons Caramelized Coconut Chips


1. This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3–4 hours will do.

2. When you’re ready to eat, put the can, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling out in the freezer, gently wash the fruit and pat dry with paper towels.

3. Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes. Don’t get distracted, because they can change from toasty to tragic in a heartbeat.

4. When the coconut milk is cold, flip it upside down and open the bottom with a can opener. Pour off any liquid that’s separated and scoop the thickened coconut milk into the chilled mixing bowl; add the almond extract. Whip on your mixer’s highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5–7 minutes. Marvel at the creaminess!

5. Divide the berries among 4 bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.

6. Eat your dessert slowly with a spoon, then lick the bowl. Leftover whipped cream can be covered and stored in the refrigerator for about 3 days.


GO TROPICAL! With mango, banana, pineapple, and/or papaya.

CELEBRATE SUMMER! With peaches, nectarines, apricots, and/or cherries.

Make it socialist! With grilled figs.

NOTES: You need either a stand or hand mixer to make this dessert, but the extra gear is worth it.