Eosinophilic Esophagitis Friendly Berry Coconut Cup
Total time45 min
Prep time15 min
Cook time0 min
4.5(11)
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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
- 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 honey
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- 1 tsp honey, for drizzling (optional)
- 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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