Berries with Whipped Coconut Cream
Active Time: 15 minutes
Makes 2 servings, plus leftover whipped coconut cream (to be used Day 4)
Nutrition Corner: Raw Honey
Raw honey contains hundreds of vitamins, minerals, enzymes, and other health promoting bioactive compounds. Compared to many other sweeteners, raw honey has a low effect on blood sugar and has the capability to counteract the negative effects of sugar. Raw honey is anti-bacterial, anti-inflammatory, promotes digestive and immune system health, and helps to alleviate allergies. When buying raw honey, select the darkest honey available, and remember to never heat raw honey because this destroys many of its health promoting compounds.
- 6 fresh strawberries, sliced with stems removed
- 1/4 cup fresh blueberries
- 2 cans full fat, unsweetened canned coconut milk, chilled in the fridge
- 1 teaspoon vanilla
- 2 tablespoons raw honey
- Dash sea salt
- Dash cinnamon
- Chill a metal mixing bowl in the freezer for 5-10 minutes.
- Combine and mix together the fruit in a small bowl. Set aside in the fridge while you prepare the whipped cream.
- Open the cans of coconut milk and use a spoon to scrape out the top layer of thick cream into your chilled mixing bowl. The remaining coconut water can be discarded or used in smoothies in place of water (transfer to an airtight container and store in the fridge for up to 5 days)
- Add vanilla, honey, and a pinch of sea salt to the mixing bowl and use a hand blender to blend on high until whipped, about 5-8 minutes.
- To serve, place the fruit mix in 2 serving bowls and top with 2 tablespoons of whipped coconut cream. Sprinkle with cinnamon.
- Store the remaining whipped coconut cream in a covered bowl or airtight container in the fridge.