Do your paleolithic forefathers proud with this quick and festive July 4th dessert!
It’s important to use coconut milk that has been refrigerated overnight (Thai Kitchen is the brand I prefer). You can serve as shown, or use the coconut cream as more of a dip for the berries. Enjoy!
1 can coconut milk (use regular, not lite)
1 tablespoon vanilla extract
1 1/2 tablespoons raw honey
Open the coconut milk. The cream should have separated from the clear liquid in the can. Spoon the cream into a mixing bowl. The remaining liquid can be saved for various drinks and/or other recipes if you like.
Add the vanilla and raw honey.
Use an electric mixer to whip the ingredients on high until it begins to thicken. I used a Kitchenaid stand mixer, though I think a handheld mixer would work well, too.
Serve immediately or refrigerate until needed.