blueberries with fluffy whipped coconut cream and lemon zest
Raw. Vegan. Gluten free.
photos by Morgan Ione Yeager
"I find berries or peaches work perfectly with this cream but you could try mango or pineapple too. Mix it up and use fresh mint instead of lemon zest or even a sprinkle of toasted coconut on top. YUM!"
I N G R E D I E N T S:
1 tub blueberries (or in season fruit of choice)
1 can unsweetened coconut milk (left in fridge overnight)
1 tsp+ raw honey
dash of vanilla extract
- Scoop out the "cream" from the top of the coconut milk tin. (generally the top half of the tin is cream.) Set aside the milk and use for another recipe or in a smoothie or porridge.
- Mix in the honey and vanilla, using a fork and "whipping" the cream to keep it fluffy. Taste and add more of either to suit your taste buds. (If you have access to one you could also use an electric beater for this)
- Serve over the fruit and eat immediately!
- OPTION: You can make the cream runny by using a food processor instead of a fork to mix