Berries and whipped coconut cream

I got really lucky at the market this week : got a kilo of cherries for next to nothing, and 2 punnets of berries for free in addition to that! Supposedly for my nice smile… but I suspect it was mainly because it was the end of the day, there were the last two left, and the market gardener did not want to pack them up. But I try to forget that … the other reason, though more unlikely, makes me feel much better!

The cherries were delicious..and I just ate them straight from the bag!I am not too much for cooking berries either, but I had some coconut milk left, and thought I could put it to good use to make this recipe… a “non recipe” really.

Ingredients (4):

120 g raspberries

120 g blueberries

25 cl coconut cream (tetrabrik is better quality I heard)

80 g icing sugar

Before you start:

We are going to whip coconut cream here…and it is not as easy as regular cream.

So let’s take not chances! Before starting I put the cream, the bowl in which I am going to whip it and the eggbeater’s whisks in the freezer for an hour. This will help getting a thick whipped cream..if it does not turn out ferm enough..well, it might not look as good, but the taste stays great, so no panic!

Steps:

1. Whip up the coconut milk with the sugar until firm

2. Wash the berries and pour them in individual cups

3. Add the whipped up coconut cream..and enjoy fresh!

I could not resist using my siphon for the pictures to make it look nicer..but it works without it !

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