BERRIES WITH COCONUT CREAM


When strawberries are in season they make for great snacks or desserts. Covering them with rich and creamy coconut whipped cream and a dash of cinnamon or nutmeg is a natural indulgence. Removing the dairy from this recipe means you are less likely to gain weight from it.

 

HEALING BENEFITS

Strawberries are the most popular berry and with good reason. They are seasonal but delicious when consumed fresh. Strawberries are high in vitamin C and the good flavonoids of quercetin and kaempferol, both of which promote the good type of cholesterol and reduce atherosclerosis. Strawberries are heavily fertilized which is why they are on the Dirty Dozen list, so only buy organic.

 

Coconut milk is made from the inner “meat” of the tropical coconut. It is actually a fruit, not a nut like the name implies. The “conventional nutrition” wisdom that claims that coconut milk is unhealthy because it has fat is false. In fact, the coconut has healing properties because of its healthy fat content. Coconut milk and coconut oil are both high in medium-chain triglycerides (MCTs) which can lower the risk of heart disease. Studies show that Alzheimer’s patients benefit from the MCT fats. And Alzheimer’s has a strong link to diabetes with some doctors even calling it “Type 3” diabetes.

 

Stevia is native to South America but is being cultivated around the world.  It is a natural plant that happens to be quite sweet.  Stevia has no calories, when used in a pure extract form, does not cause dental problems, like sugar, and has been shown to reduce post postprandial blood sugar spikes.  A study done by a panel of medical doctors at the University of Florida found that those participants in the stevia group consumed much less food than compared to those in the sugar group.  They also found that the stevia group had much lower postprandial blood sugar levels than the sugar group did.  Amazon and some grocery stores have the pure liquid stevia extract.  Avoid Stevia In The Raw® at all costs – it has dextrose in it.  Dextrose is a sugar (easy to spot since it ends in -ose) derived from corn, one of the top six inflammatory foods.

 

PUTTING IT ALTOGETHER

The complete recipe can be found below. The first step of this recipe happens the night before. Refrigerate a can of coconut milk for at least four hours. We make coconut whipped cream often enough to just always keep a can in the refrigerator for when the moment strikes. Two brands we have had success with a Trader Joe’s Coconut Cream and Thai Kitchen Coconut Milk (not the light). Putting the can in the cold causes the liquid to separate from the cream.

It’s good practice to pull out all the pots and pans you need before cooking. Likewise, pulling out the ingredients you need to measure or chop beforehand will simplify your cooking. The French call this practice mise en place which translates to “putting in place”. It is practiced in restaurants and taught to chefs in culinary school.

Turn the can upside down to open the bottom. Pour the coconut liquid into a small jar. This is not used in this recipe but can be used in smoothies or other smoothies.

Spoon the firm cream at the bottom out and into a mixing bowl.

Add any flavorings and natural sweeteners before blending. Here I used 1 tbsp of vanilla extract and 3 full droppers of liquid stevia drops. Cinnamon would also work well here. Or pumpkin pie spice or nutmeg. It’s a good place to get creative with whatever you have in your spice cabinet. Use a powered hand blender or immersion blender to beat the coconut cream and spices to sweet submission!

Cut the berries into slices. Serve berries with a generous dollop of coconut cream and a dash of cinnamon or nutmeg. Enjoy.

 

BERRIES WITH COCONUT CREAM
 
Prep time
Cook time
Total time
 
When strawberries are in season they make for great snacks or desserts. Covering them with rich and creamy coconut whipped cream and a dash of cinnamon or nutmeg is a natural indulgence. Removing the dairy from this recipe means you are less likely to gain weight from it.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • Strawberries, sliced, ORGANIC, 2 cups
  • Coconut Milk (full fat), chilled 4 hours
  • Optional: Vanilla extract 1 tbsp
  • Optional: Cinnamon or Nutmeg 1 tbsp
  • Optional: Liquid Stevia, 3 droppers
Instructions
  1. Chill the can of coconut milk in the refrigerator for at least 4 hours.
  2. Flip the can over to open the bottom.
  3. Pour out the liquid to use in a different recipe.
  4. Scoop out the coconut cream into a mixing bowl. Add the optional cinnamon or nutmeg with the stevia drops.
  5. Mix using a hand or immersion blender for approximately 2 minutes.
  6. Wash and slice the berries.
  7. Serve the berries with a generous dollop of coconut cream.
  8. Keep in the refrigerator for several days.

 

Photo by  Rob Bertholf and John Revo Puno.

Leave a Reply

Your email address will not be published.

Rate this recipe: