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Whipped CocoGasm W/ Berries

Fresh Strawberries, Almonds, Coconut Cream

Fresh Strawberries, Almonds, Coconut Whipped Cream

I created this delicious dessert with the help of Melissa Joulswan from the amazing paleo recipe book: Well Fed: Paleo Recipes for People Who Love to Eat. She calls it “Berries and Whipped Coconut Cream,” but it should really be called Whipped CocoGasm W/ Berries.

If you are looking for a fresh tasting dessert to back down your cravings for sugary substitutes while fasting your body from junk on a diet, please, please, please try this! Minimal effort used in prepping this masterpiece.

What you will need: (Ingredients Melissa Calls For w/ my added differences)

-1 Can (14.5 Ounces) coconut milk. 

 -I used 13.5 Ounces of Coconut Milk, made MORE than enough. 

-2 Cups Fresh berries: strawberries, raspberries, and/or blueberries

 -I used fresh strawberries, I wish I had some fresh blue berries to sprinkle on top. 

-1 teaspoon pure almond or vanilla extract

 -I used 1 teaspoon, there is a faint vanilla taste, add another TSP if you want more vanilla tasting cream.

-2 tablespoons sliced almonds

-I just poured a handful out into the pan. 

-2 tablespoons caramelized coconut chips

     -I didn’t caramelize my coconut chips/flakes I just threw them in w/ the almonds and browned them. 

Step One: CocoPrep

This recipe comes with a little preparation before just jumping right in. Your coconut milk needs to be nice and cold. It is recommended that you keep your milk in the refrigerator over night so it is thoroughly cold, but I left mine in from the morning till I got out of work at 11pm (about 8-9 hours) and it worked perfectly fine.

Before you start, take your can of coconut milk, the mixing bowl you are going to use and your mixing tool and place it in the freezer for a little bit.

Step Two: AlmonCoco Frenzy

-Grab your sliced almonds and your coconut chips/flakes and throw them in your skillet or pan on high temp. Constantly stir these little guys until they get a golden brown/crispy. Keep an eye on them because the hotter they get the faster they will just burn. My first batch burned black because I walked away for a second.

-Get them out into a separate bowl when finished. Maybe grab a few and stick them in your mouth and taste that great flavor of almond and coconut together.

***If you choose to caramelize your coconut flakes, it is probably best not to throw them in with the almonds, it is your choice.

Step Three: “Whip it Good!”

-Take your items out of the freezer, they should be really cold by now.

-Turn your can upside down and open it from the bottom. It took me a little bit of fighting, but I finally got it. Depending on the quality milk and the thickness it has become there might be some excess water that separated, dump that portion out.

-Add your milk to your mixing bowl and go ahead and your TSP of Vanilla Extract into the milk.

-Turn your mixer on to the highest setting, I used a regular hand mixer because I am too poor to have an amazing kitchen aid mixing stand, but this work just fine. You will be mixing this milk and vanilla on high-speed for about 5-8 minutes.

-Your mix should turn whip cream-like. It should be light and fluffy.

Step Four: Plating Genius 

-Grab a smaller bowl or a plate and throw your fruit onto it.

-Add a dollop or two (1-2 TBSP) of the whipped cream to your fruit.

-Sprinkle the AlmonCoco Frenzy over the top and some blueberries if you have them.

-Enjoy!!!

 

 

 

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