Coconut Whipped Berry Bowl
Chilled whipped coconut cream layered with macerated raspberries and strawberries, finished with toasted coconut flakes.
Total
15 min
Prep
10 min
Cook
5 min
Serves
1
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Recipe serves 1
Ingredients
- 1/2 cup full-fat coconut milk
- 1/4 cup raspberries
- 1/4 cup strawberries
- 1 tbsp unsweetened shredded coconut
- 1 tsp erythritol sweetener(optional)
- 1/4 tsp vanilla extract(optional)
- 4 leaves fresh mint(optional)
Instructions
- 1
Chill coconut milk in the refrigerator for at least 2 hours, then scoop out the thick cream into a bowl.
- 2
Whip the coconut cream with erythritol and vanilla until fluffy, about 2 minutes.
- 3
Slice strawberries and toss both berries with a pinch of sweetener; let macerate 5 minutes.
- 4
Toast shredded coconut in a dry pan over medium heat for 2-3 minutes until golden.
- 5
Layer whipped coconut cream and berries in a small bowl.
- 6
Top with toasted coconut flakes and mint leaves; serve chilled.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 4 g |
| Carbohydrate | 12 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 25 mg |
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