Berry Doodle Dandy with Coconut Cream

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!

Fourth of July Dessert

Ingredients:

Strawberries, sliced

Blueberries

1 can coconut milk (use regular, not lite)

1 tablespoon vanilla extract

1 1/2 tablespoons raw honey

Directions:

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.

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Plantain Bites

Last night I was in the mood for something sweet and rather than run next door for some ice-cream, I did some googling and stumbled upon this fantastic recipe for fried plantains.  I satisfied my sweet tooth without having to feel guilty afterwards!

*Recipe adapted from Paleo with a Purpose: Fried Plantains

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Ingredients:

1 plantain, ripe
½ tablespoon dark ground cinnamon
½ teaspoon ground nutmeg
2 tbs. extra-virgin coconut oil

Directions:

Cut plantain into long slices.

Sprinkle slices with cinnamon and nutmeg.

In a saucepan over medium heat, melt coconut oil.

Place the seasoned plantains in the saucepan. Cook for about 5 minutes on each side.