Honey Free Berry Coconut Cup

Total time45 min

Prep time15 min

Cook time0 min

4.5

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)
1 tsp honey, for drizzling (optional)
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!