Paleo Coconut Cream with Mixed Berries (Gluten-Free)

You really can’t go wrong when you combine berries and cream. The tart brightness of fresh berries paired with rich, smooth cream is a classic for a reason. I like to keep this simple so the fruit and whipped cream shine without distractions.

This Mixed Berries and Coconut Cream is my go-to healthy dessert. It’s an easy, guilt-free way to enjoy several servings of fruit, and it’s always a crowd-pleaser.

All you need are berries, shredded mint, canned coconut cream, vanilla, and a little natural sweetener like honey or maple syrup.

I add mint because it brings a refreshing lift. To release the most flavor, roll the mint leaves, slice them thinly, then chop each spiral.

I often make a big bowl of this and serve it from a pie dish — it’s light, refreshing, and low in calories while still satisfying a sweet craving.

One important tip: the cream base matters. I once tried the recipe with a different brand of coconut milk and couldn’t get the cream to whip properly — it turned into a lumpy, watery mess. When I used canned coconut cream from a trusted brand, the results were smooth and fluffy.

Once I used a reliable coconut cream, the whipped topping turned out perfectly:

This dish isn’t just for dessert — it makes a great snack or breakfast, too. The combination of fruit and coconut cream provides a quick, energizing boost.

You can tailor the berries to your taste and even add other fruits if you like. The recipe refrigerates well, so you can prepare a batch ahead and enjoy it for several days.

This recipe was shared at the AIP Recipe Roundtable.

Mixed Berries and Coconut Cream

A simple, refreshing dessert made of mixed berries and whipped coconut cream.

Ingredients

• 16 ounces strawberries, sliced and quartered
• 6 ounces blackberries
• 6 ounces raspberries
• 6 ounces blueberries
• 8 medium mint leaves, shredded
• 14 ounces canned coconut cream (choose a brand that whips well)
• 1 tbsp honey
• 1 tbsp maple syrup
• 1 tsp vanilla extract (use alcohol-free if following AIP)

Instructions

1. Chill a can of coconut cream in the refrigerator for at least 5 hours.
2. Place all the berries in a large bowl.
3. Top the berries with the shredded mint leaves.
4. Remove the chilled coconut cream. Scoop the thick cream that has risen to the top into a mixing bowl, leaving the watery liquid behind.
5. Add the honey, maple syrup, and vanilla to the coconut cream. Whip with a hand mixer until smooth and light.
6. Transfer the whipped cream to the freezer for 15 minutes to firm slightly.
7. Remove from the freezer and whip briefly again.
8. Pour the whipped coconut cream over the berries and gently fold to combine.
9. Serve immediately or refrigerate the mixture for later. Enjoy!

Nutrition (approximate per serving)

• Calories: 308 kcal
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 24 g (Saturated: 20 g)
• Fiber: 7 g
• Sugar: 14 g
• Vitamin C: 63 mg

Additional Info

Course: Dessert

Cuisine: American