AIP Friendly Berry Coconut Cup
Bright, juicy berries layered with clouds of whipped coconut cream — this dessert feels indulgent while staying completely on-protocol. The overnight chill is the secret: it separates the solid coconut cream so it whips up into soft, billowy peaks without a single dairy ingredient in sight. A quick toss of strawberries, blueberries, and raspberries with fresh lemon juice and a touch of honey brings out their natural sweetness in the best possible way. For anyone navigating the autoimmune protocol, dessert can feel like the hardest category to crack, but this one uses nothing but whole, compliant ingredients from start to finish. Assembled into individual cups and chilled for thirty minutes, the layers set beautifully so every spoonful has that perfect ratio of fruit to cream. Optional toasted coconut on top adds a subtle crunch and a nutty aroma that makes the whole thing feel genuinely special. It serves four, making it an easy option for a dinner party or a week of feel-good treats you actually look forward to eating.
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Learn more →Ingredients
4 servings
For the coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
For the berries
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- 1 tsp fresh lemon juice
- 1 tsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- 1 tsp honey, for drizzling (optional)Ingredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- fresh mint leaves (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the solid white cream from the top into a chilled mixing bowl, leaving the watery liquid behind. Reserve the liquid for another use or discard.
- 2
Add 1 tbsp honey and the vanilla powder to the coconut cream. Beat with a hand mixer on medium-high speed until the cream holds soft, billowy peaks, about 2–3 minutes. Refrigerate while you prepare the berries.
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