with Coconut Whipped Cream
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.
- 2 cups mixed strawberries and blackberries
- ¼ cup granulated sugar
- 2 cans coconut cream, chilled overnight
- ¼ cup powdered sugar
- 1 cup granola
- Hand or stand mixer
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.
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.
Spoon macerated berries into bowls or onto small plates. Dollop with coconut whipped cream and sprinkle with your favorite granola.