Berry Salad with Whipped Coconut Cream

Berry Salad with Whipped Coconut Cream

If you have every had Miracle Whip fruit salad then you know how delicious the creamy white foam is atop your favorite fruit. Whipped coconut cream with fresh fruit is a wonderfully sweet combination that is as beautiful as it is tasty.

I like to think of it as the more grown up version of Miracle Whip fruit salad that is just as delicious! The coconut cream is rich and smooth and, when combined with some coconut sugar or brown sugar, is a great dressing to any berries that you have on hand, creating an excellent spring and summer salad.

I love to make a bowl of this with blueberries, blackberries and strawberries to top off any great dinner or to cool off in hot weather. The coconut cream is indulgent and frothy and any leftovers make a great coffee creamer for the next couple of days. Give this tasty sweet salad a try when you want something colorful in your day!

Notes and Tips For Berry Salad with Whipped Coconut Cream:

• I use both hand held beaters or a stand mixer for this and either will work fine. Coconut milk and cream does not always hold the same stiffness as regular whipping cream but will still be tasty. Beat the mixture for as long as your patience allows as that will incorporate as much air as possible into the coconut milk.

• 1 can of coconut cream will make 8-10 servings.

• Coconut sugar is my preferred sweetener because I love the flavor and it pairs really well with the coconut milk! Try this with honey, maple syrup, or plane white sugar for equally tasty results. I start with one tablespoon of sweetener and add more depending on how sweet I want my dessert that night.

• Pick and choose the fruit you use this with! I love blueberries, strawberries, and blackberries but paired with raspberries, a baked pear, or pitted cherries is great too. Let me know what you try in the comments below!

Can I Use Other Non-Dairy Milks For this Recipe?

• The reason that coconut cream and full fat coconut milk work so well is that they contain a higher fat content. Traditional whip cream uses whipping cream that has a very high percentage of fat to water content. I do not recommend other non-dairy milks since they are usually mostly made of water and you will not be able to whip them up into a cream like texture!

How To Store Whipped Coconut Cream?

• Store the whipped coconut cream and berries separately to avoid soggy berries. You can store the whipped coconut cream in a seal container for 1-3 days in the fridge. Give it a fresh stir with a spoon or fork before re-serving. Leftover coconut cream also works so well as a dairy-free coffee creamer option!

What Does the Tapioca Flour Add To Whipped Coconut Cream?

• The tapioca flour helps stabilize the coconut cream once it is whipped. Other ingredients that will help stabilize are 1:1 cornstarch instead of tapioca flour. You can also use granulated sugar instead of coconut sugar to help give more structure.

Recipe for Whipped Coconut Cream and Berries

• 1 can Coconut Cream You can use coconut milk but it will not hold its whipped shape as long!
• 3 Tbs coconut sugar You can use brown sugar and add extra sweetener to taste
• 1 tsp tapioca flour The tapioca flour helps hold the coconut cream together once its whipped up. You can also use corn starch or arrowroot powder.
• 1 lemon (optional) Lemon zest and juice will add a bright citrus note to the whip cream! It is optional and still tastes great without.
• 6-8 oz Blueberries
• 6-8 oz strawberries
• 6-8 oz Blackberries
• 1/4 tsp vanilla Vanilla just adds a little extra flavor. You can also try this with almond extract.
• pinch of salt Salt helps balance the sweet flavors.

How To Make Coconut Whip Cream

1. Prepare the berries

2. Wash and toss in a bowl with a squeeze of lemon juice and about 1 tsp of lemon zest. The lemon flavor should be very light. Set aside in the refrigerator.

3. Make the Coconut Whipped Cream:

4. In a bowl pour the coconut cream, coconut sugar, and tapioca flour

5. Beat on medium until the coconut cream is getting airy. The coconut cream will be thick and smooth.

6. Add in a dash of vanilla and a pinch of salt, mix again for another minute or two.

7. Taste and adjust sweetener as needed.

8. Dollop onto a fresh bowl of berries and drizzle with a little honey and additional lemon zest.

9. Enjoy!

Print

With ImageWithout Image

Whipped Coconut Cream and Berries

Yield: 8-10

Prep time: 10 MinCooking Time: 10 MinTotal time: 20 Min

This whipped coconut cream is a heavenly dessert that will bring a smile to your face. It is lightly sweet, is great with any berry, and is certainly easy!

Ingredients

Whipped Coconut Cream

• 1 can full fat coconut cream
• 3 Tbs coconut sugar
• 1 tsp tapioca flour
• 1 lemon (optional)
• 6-8 oz blueberries
• 6-8 oz strawberries
• 6-8 oz blackberries
• Dash of vanilla
• Pinch of salt

Instructions

To Make the Cream and Berry Salad

1. Prepare the berries. Wash and toss in a bowl with a squeeze of lemon juice and about 1 tsp of lemon zest. The lemon flavor should be very light. Set aside in the refrigerator.
2. In a bowl pour the coconut cream, coconut sugar, and tapioca flour
3. Beat on medium until the coconut cream is getting airy. The coconut cream will be thick and smooth.
4. Add in a dash of vanilla and a pinch of salt, mix again for another minute or two.
5. Taste and adjust sweetener as needed.
6. Dollop onto a fresh bowl of berries and drizzle with a little honey and additional lemon zest.
7. Enjoy!

https://itsbetterwithbutter.com/sweet-treats/whipped-coconut-milk-with-fresh-berries

coconut cream, dairy free, berry, summer salad, fresh berries

dessert

Did you make this recipe?

Tag @itsbetter_withbutter on instagram and hashtag it # itsbetter_withbutter