If you love fruit and coconut this one’s for you. It’s essentially a bowl of glossy, juicy berries, with a hint of mint for an unexpected herbal note, topped with coconut whip for a little decadence. A short maceration time with a sprinkle of sugar brings out the natural sweetness of the fruit without making it overly wet and mushy. Best with in-season, local berries! It’s a simple, fresh pleasure to savour at the end of any meal.
Serves 4
Ingredients
- 2 pints strawberries, raspberries, blackberries, and/or blueberries (24 oz)
- 1 Tbsp. granulated sugar or maple syrup
- 4 large mint leaves, finely chopped
- 1 canister (7.9 oz) coconut whip (see note)
Directions
- If using strawberries, begin by slicing them.
- In a large bowl, toss all fruit together with the sugar and mint and let sit 5 to 10 minutes.
- Portion the fruit mixture into bowls and top with coconut whip.
NOTE:
Instead of canned coconut whip, you can refrigerate 1 can (14 oz)) full-fat coconut milk overnight, skim off the cream that forms on top, and whip it with 1 Tbsp. of granulated sugar for 4 minutes using a stand or hand mixer.
Nutrition facts per serving
Calories 816; protein 5 g; fat 54 g; carbs 85 g.
Photography By: Jessica Kalman
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