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Berries and whipped coconut cream turn a can of coconut milk into the paleo answer to berries and cream: cold, fluffy, and barely sweet, spooned over fresh fruit with toasted almonds and coconut chips. The only real trick is chilling the can ahead. Dessert with ten minutes of active work.
Pro Tips
- Chill the can overnight, or at least 3 to 4 hours, so the cream separates and thickens. This is the whole trick.
- Chill the metal mixing bowl and beaters in the freezer for 15 minutes first. Cold equipment whips the cream fluffier.
- Open the chilled can from the bottom, pour off the separated liquid, and scoop out only the thick cream.
- Toast the sliced almonds in a dry skillet, stirring constantly. They can turn from toasty to tragic in a heartbeat.
- Leftover whipped cream keeps, covered, in the fridge for about 3 days and re-whips quickly if it settles.
Frequently Asked Questions
What kind of coconut milk should I use?
A full-fat can that has been chilled until the cream separates. Light coconut milk will not whip. Shake the can before chilling, then leave it undisturbed in the fridge.
Can I make this dessert ahead of time?
The whipped cream can be made up to 3 days ahead and stored covered in the fridge. Assemble the bowls just before serving so the almonds and coconut chips stay crisp.
Can I use other fruit besides berries?
Absolutely. Tropical fruit like mango, banana, or papaya is wonderful, as are summer stone fruits like peaches and cherries, or even grilled figs.
Is whipped coconut cream paleo?
Yes. Coconut cream, berries, almonds, and coconut chips, with no dairy or refined sugar. Use almond or vanilla extract to keep it clean.
Recipe Card
Ingredients
Method
- 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. YOU KNOW HOW YOU COULD DO THAT? GO TROPICAL! With mango, banana, pineapple, and/or papaya. CELEBRATE SUMMER! With peaches, nectarines, apricots, and/or cherries. Make it socialist! With grilled figs.
