Macerated Berries with Coconut Whipped Cream

Macerated Berries

with Coconut Whipped Cream

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Macerated literally means “to steep” or soak, and it’s often used to describe sugar soaked fresh berries. You can use anything here, strawberries, blueberries, or even cherries, choose whatever is freshest! If using full fat coconut milk instead of cream, just use the white, creamy, top of the can; once refrigerated it will separate out. Macerate the berries a day in advance for easy party day serving.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
320
FAT
19g
CARBOHYDRATES
38g
PROTEIN
3g

MAIN INGREDIENTS

  1. 2 cups mixed strawberries and blackberries
  2. ¼ cup granulated sugar
  3. 2 cans coconut cream, chilled overnight
  4. ¼ cup powdered sugar
  5. 1 cup granola
Allergens: coconut, tree nuts

TOOLS

  • Hand or stand mixer

INSTRUCTIONS

1
Macerate the berries
Vegan_Macerated_Berries_Step_1
Place a large mixing bowl or bowl from a stand mixer in the refrigerator to cool for at least 10 minutes. Quarter the strawberries and add to a separate medium bowl with the blackberries. Sprinkle with granulated sugar and gently toss fruit with a spoon. Let the berries sit in the sugar, tossing occasionally, for at least 25 minutes.
2
Whip the coconut cream
Vegan_Macerated_Berries_Step_2
Remove the coconut cream from the refrigerator and scoop the cream into the chilled mixing bowl. Beat on high, until coconut is until smooth and creamy, about 1 minute. Add the powdered sugar gradually, until you’ve reached your desired sweetness, and whip until smooth once again, about 1 minute. If you’re not serving right away, place coconut whipped cream in the fridge to chill.
3
Build and serve
Vegan_Macerated_Berries_Step_3
Spoon macerated berries into bowls or onto small plates. Dollop with coconut whipped cream and sprinkle with your favorite granola.