Berries with Coconut Cream


Berries with Coconut Cream is so refreshing, delicious and will satisfy any sweet tooth. This recipe is so easy and is a perfect breakfast, snack or even dessert. This would also look great at any brunch buffet.


Ingredients for Berries with Coconut Cream:


1 can Coco Lopez, Cream of Coconut - refrigerated for at least 8 hours

2 pounds strawberries

2 pints blackberries


You will also need a hand beater. I love my KithenAid Architect Hand Beater. Click Here if you would like to learn more about it.


Time-Saving Tips: The berries can be cleaned and dried earlier in the day.


Let's see what we need.


Let's get cooking.


First things first....if you are taking the can of Coco Lopez out of the pantry and not your refrigerator this recipe will not work. Ideally, the can should be refrigerated overnight or for at least eight hours. When it is nice and cold you will see that when turned upside down the cream has solidified and will not spill out of the can. Scoop out the cream and place in a bowl, preferably a stainless steel bowl. It will help to keep the cream cold. When you are scooping the cream out of the can do a little at a time. Because when you get to the bottom of the can you will be left with some liquid - leave it in the can. It will not whip up.


Now at medium-high speed beat the cream. It becomes billowy pretty quickly.


You can make individual servings or a big bowl for everyone to share. The Coco Lopez is sweet so no need to sweeten the berries.


It's ready! It is delicious and so pretty. It's a great way to start your day or finish a great meal.


Enjoy!

2018 Cranberry Walk