Rye Free Berry Coconut Cup

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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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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