Do you love coconut cream? If so, you’ll quickly fall in love with fruit-infused coconut cream. Coconut cream is a versatile food that can be eaten as a snack or part of a dessert.
For one of my latest recipes, Chocolate brownie bites topped with raspberry coconut whip, I wanted to make a frosting that was “approved” by nature. Most frosting are laden with either sugar or powder sugar. I wanted something fresh, and then it hit me – why not blend the coconut cream with berries.
Wah lah! On the first try, magic happened! The only downfall about this frosting is that its addicting by itself. It can actually create a nice mousse when chilled.
I recommend topping your cake, brownie or treat upon use. If left exposed, the frosting will harden and darken. So, if you frost an entire cake, make sure its tightly sealed with foil, cling wrap or a cake lid.
In simple terms, it’s delicious, healthy, easy to create and budget friendly – everything that fits the Mind Body Soul Food Philosophy.
Enjoy experimenting with all your favorite frosting flavors!
How to Make Berry Coconut Cream / Whip
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Total Time: 10 Minutes
Makes approximately 1/2 cup
1/4 cup coconut cream
1/4 cup fresh berries of your choice
1 tbsp maple syrup
1/2 tsp vanilla
Place a can of coconut milk in the refrigerator overnight for around 5-8 hours. Carefully, remove the lid without shaking the can. Next, Scoop out the white cream that sits on top of the clear water. You can use the remaining water for cooking or a smoothie.
Place all the ingredients into a food processor and blend until smooth. Serve chilled.
That's it! Fruit-flavored coconut cream is that simple, easy and delcious!
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com