Berries and Whipped Coconut Cream
Prep Time: 15 min • Yield: 4 servings
- 1 can (14.5 ounces) coconut milk
- 2 cups fresh berries
- 1 tsp pure almond or vanilla extract
- 1 pack Dr. Kellyann's Collagen Creamer
- 2 tbs sliced almonds
- 2 tbs Caramelized Coconut Chips
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do.
When you're ready to eat, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, pour it into the chilled mixing bowl and add the almond extract and the Collagen Creamer. Whip on a mixer's highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.