Coconut Berries and Cream

If you’re a coconut lover, you’ve come to the right place! And if you’re in the mood for a simple summer-y dessert that has just 7 ingredients - including some fresh fruit (making it healthy-ish): keep scrolling. And plus, it takes less than 10 minutes to put together!

Makes 4 servings in small-sized ramekins. (or small bowls)

• Total time: 10 minutes

• Equipment needed: Ramekins (or small bowls), dry measuring cups/spoons, liquid measuring cup, zester/microplane, mixing bowls, small pan

See *Notes for more important tips/clarifications

I had this can of coconut cream sitting in my pantry for a couple of months, untouched. I hadn’t cooked with it before but I kept hearing about how good it was as an addition to some of my favorite dishes, like curry, or even a dairy-free substitute in things like a mousse. It has a higher fat content than regular coconut milk - and is therefore thicker, and creamier.

Inspiration struck after I tried a recipe from one of my favorite cookbooks: Molly Gilbert’s “One Pan and Done”. She has a recipe for Broiled Berries & Cream that’s basically berries and cream + creme brulee. Can’t really go wrong there, right?

So, I thought it would be interesting to swap out the heavy cream Molly uses for coconut cream, figuring it would pair well with the tanginess of the Greek yogurt. I tossed the berries in some sugar and citrus zest to release some of their juices and add a little brightness. Then, fittingly, I topped the whole thing with some toasted coconut flakes. It’s both refreshing and creamy, without being too heavy. It’s summer, it's hot here in LA - and this recipe requires no oven time.

Ingredients:

• 1 cup coconut cream, mixed well (from either 1 can of coconut cream or 2 cans of coconut milk)

• 1 cup whole milk Greek yogurt

• 1 1/2 cup mixed berries (fresh or frozen)

• 1/2 tsp lemon, lime, or orange zest

• 1/2 tsp vanilla extract or vanilla bean paste

• 1/4 cup sweetened coconut flakes, toasted

• 3 tbsp granulated sugar, divided

• small pinch of kosher salt

*Notes

• If you can’t find coconut cream, you’ll probably need to buy at least 2 cans of coconut milk and scrape off the cream that’s settled at the top of the can.

• If using frozen berries, let sit in your fridge until thawed and wipe off any excess water.

• If you have extra toasted coconut flakes, they make a great topping for overnight oats, or on top of cakes and cupcakes!

• Serving instructions: best eaten right away! However, you can store the coconut cream and greek yogurt mixture separately and top with the berries when you’re ready to eat it. However, I’d still suggest eating within 1-2 days.

Process:

1. In a small bowl, mix berries with 1 1/2 tbsp of the sugar and zest. Let sit while you do everything else.

2. Toast coconut in a small pan over medium-low heat, stirring often and making sure all pieces toast evenly and don’t burn. Set aside.

3. In a medium bowl, mix coconut cream and greek yogurt until combined. Make sure before you add the coconut cream that you mix the can well. Add the rest of the sugar (1 1/2 tbsp), the vanilla extract or vanilla bean paste and mix well.

4. Divide the coconut/greek yogurt mixture among 4 ramekins or small bowls. Top with berries and toasted coconut. Best eaten right away. Enjoy!