This is a delicious, light dessert – perfect for summer when so many berries are in season. Obviously the coconut milk does have a high fat content so use sparingly if you are trying to keep the weight off or save this up for the weekend. You could also try this with light coconut milk but you don’t get quite as much of the thick creamy part as you need so it’s not as tasty.
Coconut cream from 1 x 400g can coconut milk
1 tablespoon raw honey (at room temperature)
1 teaspoon vanilla extract
450g mixed berries
Mint for garnish
1. Open the can of coconut milk and separate the thick creamy part, reserving the thinner milk for use in a smoothie. Keeping the can in the refrigerator for a few hours will help that process.
2. Place the coconut cream in a bowl and, using an electric whisk, fluff it up into soft peaks. Add the honey and vanilla and whisk a little more.
3. Scatter a few berries into the bottom of each glass and top with a layer of coconut cream, then repeat both these steps until you reach the top. Garnish with a sprig of mint and serve immediately.