When summer berries are everywhere, It's the perfect time to enjoy fresh raspberries with coconut cream. This is a super simple healthy treat
You can really use and kind of fruit here. Mangoes are an especially delicious choice with this lightly sweetened coconut cream.
The coconut cream is sweetened with just a tiny bit of maple syrup. I like to sprinkle just a little bit on panela sugar on top. Panela sugar is a less refined sugar that is not only tasty but has has some actual nutrition in it.
The Panela sugar is a little bit crunchy so it adds a nice texture to cream. Give it a try. I love using panela sugar as a substitute for regular sugar. It's rich and earthy. It gives baked goods a really distinctive flavor profile. I almost can't describe it. You really need to try it.
I finish everything off with a dusting of unsweetened cocoa powder.
We hope you enjoy this super easy dessert.
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Raspberries and Coconut Cream
Ingredients
- 12 ounces fresh raspberries
- 6 ounces coconut cream
- 2 tsp panela sugar
- 1 tsp maple syrup
- 1 tsp unsweetened cocoa powder
Instructions
- Whip cold coconut cream and maple syrup together until slightly fluffy. (cream will still be loose)
- Add ¼ of the berries to each of 4 bowls.
- Add ¼ of the coconut cream to each of the 4 bowls.
- Dust with panela sugar and cocoa powder.
- Enjoy!
