Chilled coconut cream gets whipped with fresh lemon juice, vanilla, and a touch of cinnamon until it turns silky and thick, right in the same family as a good bowl of yogurt. Toasted almonds and pumpkin seeds add a warm, nutty crunch, while juicy blueberries and sliced strawberries pile on freshness and color. A scatter of shredded coconut on top ties the whole bowl together with one more layer of texture. It's a naturally plant-based breakfast or snack that comes together with just a few minutes of prep and no cooking beyond a quick toast of the nuts and seeds. Bright, creamy, and satisfying, this is an easy one to keep in regular rotation on a vegan menu.
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Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 3/4 to 1 cup of thick cream.
Add the lemon juice, vanilla powder, and cinnamon to the coconut cream. Stir vigorously until smooth and uniform, with a consistency similar to thick Greek yogurt.
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