Triple berry coconut cream is a 15-minute dessert where tropical richness meets tart summer fruit. Strawberries, blueberries, and raspberries blend with chilled coconut cream into a pastel, mousse-like bowl. Folded-in berry pieces give every spoonful a pop of texture.
Craving a dessert that’s both luxuriously creamy and refreshingly fruity, without spending hours in the kitchen? Look no further! This Triple Berry Coconut Cream is your 15-minute ticket to paradise. It’s a vibrant, velvety dream, blending the tropical richness of coconut with the tart sweetness of fresh berries. Each spoonful is a perfect balance of smooth mousse and delightful little bursts of fruit. It’s the elegant, easy, and utterly delicious treat you’ve been waiting for.
Ingredients
• 2 cups / 480 ml full-fat coconut cream, chilled
• 2 ounces / 55 g (1.94 oz) fresh strawberries
• 1 ½ ounces / 42 g (1.48 oz) fresh blueberries
• 1 ½ ounces / 42 g (1.48 oz) fresh raspberries
• ½ teaspoon / 2.5 ml coconut extract
Instructions
1. Directions
2. Select 3-4 of each berry type for garnish. Finely dice them and set aside.
3. In a high-speed blender, combine the remaining whole strawberries, blueberries, raspberries, the chilled coconut cream, and the coconut extract.
4. Blend on high for 1-2 minutes until the mixture is completely smooth, creamy, and a uniform pastel color. Scrape down the sides of the blender as needed.
5. Pour the blended cream into your desired serving glasses or bowls.
6. Gently fold in the small diced berries you set aside earlier, distributing them evenly for a pop of texture.
7. Serve immediately for a soft, mousse-like consistency, or chill for at least 30 minutes for a firmer set.
Nutritional Information
• Serving Size: 1 | Calories: 350kcal | Carbohydrates: 15g (0.53 oz) | Protein: 3g (0.11 oz) | Fat: 32g (1.13 oz) | Saturated Fat: 28g (0.99 oz) | Sodium: 20mg | Fiber: 4g (0.14 oz) | Sugar: 9g (0.32 oz) (Note: Estimates may vary based on .)
Pro Tips
• For an extra thick and fluffy texture, chill your can of coconut cream in the refrigerator overnight before using.
• Taste the mixture before serving. If your berries are tart, feel free to blend in a teaspoon of maple syrup or agave for added sweetness.
• Frozen berries work wonderfully in this recipe and create a thicker, almost ice-cream-like consistency right out of the blender.
• Add a pinch of lime or lemon zest to the blender to brighten the berry flavors and cut through the richness of the coconut.
FAQ
Q: Can I use frozen berries for this coconut cream recipe
A: Yes, frozen berries work wonderfully. Using them will create a thicker, almost ice-cream-like consistency right out of the blender, making it a perfect quick and chilly treat.
Q: How do I make this triple berry dessert thicker
A: For the thickest and fluffiest texture, ensure you use full-fat coconut cream and chill the can in the refrigerator overnight before blending. This helps the cream solidify and whip up beautifully.
Q: Is this berry coconut cream suitable for a vegan or dairy-free diet
A: Absolutely! This Triple Berry Coconut Cream is naturally vegan and dairy-free as it uses coconut cream instead of traditional dairy products. It’s a perfect plant-based dessert.
Q: What can I use to sweeten this berry mousse
A: If your berries are a bit tart or you prefer a sweeter dessert, you can easily blend in a teaspoon of a natural sweetener like maple syrup or agave nectar to taste.
Pro Tips
- Chill the can of coconut cream in the refrigerator overnight before using. Cold cream whips thicker and gives the dessert its luxurious, mousse-like body.
- Frozen berries work wonderfully and create an even thicker, almost ice-cream-like consistency straight from the blender. No need to thaw first.
- Reserve and finely dice 3-4 berries of each type before blending. Folding those pieces in at the end is what keeps the dessert from being one-note smooth.
- A pinch of lime or lemon zest blended in brightens the berries and cuts through the richness of the coconut without adding carbs.
- Serve immediately for a soft mousse, or chill at least 30 minutes for a firmer set. If your berries are tart, blend in a teaspoon of maple syrup or agave before pouring.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes. Frozen strawberries, blueberries, and raspberries blend in beautifully and make the cream even thicker, almost like soft-serve straight from the blender.
How far ahead can I make this dessert?
Blend it up to a day ahead and keep it chilled. Fold in the diced berries just before serving so they stay fresh and give the cream its texture.
Why chill the coconut cream first?
Cold full-fat coconut cream is thick and whips up into a stable, mousse-like texture. Warm cream pours thin and never sets properly, even after chilling.
Is triple berry coconut cream keto-friendly?
It's a moderate-carb treat at 15g carbs per serving with 32g fat and 4g fiber. The carbs come from the berries themselves, so it fits best as an occasional keto dessert.
Recipe card below.
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Triple Berry Coconut Cream
Ingredients
Method
- Directions
- Select 3-4 of each berry type for garnish. Finely dice them and set aside.
- In a high-speed blender, combine the remaining whole strawberries, blueberries, raspberries, the chilled coconut cream, and the coconut extract.
- Blend on high for 1-2 minutes until the mixture is completely smooth, creamy, and a uniform pastel color. Scrape down the sides of the blender as needed.
- Pour the blended cream into your desired serving glasses or bowls.
- Gently fold in the small diced berries you set aside earlier, distributing them evenly for a pop of texture.
- Serve immediately for a soft, mousse-like consistency, or chill for at least 30 minutes for a firmer set.
- Taste the mixture before serving. If your berries are tart, feel free to blend in a teaspoon of maple syrup or agave for added sweetness.
- Add a pinch of lime or lemon zest to the blender to brighten the berry flavors and cut through the richness of the coconut.
