Summer Berry Salad with Whipped Coconut Cream
Everyone loves a delicious berry salad. It’s an easy dish that is perfect for summer get-togethers. This recipe takes the tasty flavor one step further with a homemade whipped coconut cream dip. Berry Salads can be a great (and healthy) side dish or even dessert for your next barbecue or potluck. Just don’t expect any leftovers! This is one dish that everyone will love. Fresh strawberries, blueberries, and raspberries will ensure a yummy end result. Try mixing in your favorite berries for a fun twist!
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Serves6
Type of DishFruit Salad
Ingredients
- 3 pounds fresh strawberries, cut into bite-sized pieces
- 1 pound fresh blueberries
- 6 ounces fresh raspberries
- 2 cans coconut milk or coconut cream, refrigerated for 24 hours
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Refrigerate cans of coconut milk or coconut cream for 24 hours.
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Cut strawberries into bite-sized pieces and combine with other berries in a medium bowl and set aside.
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Remove coconut milk from the refrigerator and open with a can opener.
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Carefully scoop out solid white coconut cream from the can, being sure to avoid any coconut water in the bottom half of the can.
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Put coconut cream into a mixing bowl and beat with an electric mixer until smooth.
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Add powdered sugar and beat until combined then add vanilla extract.
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Beat until soft peaks form and then spoon into a small, high sided bowl such as the Fiesta Dip Bowl.
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Place bowl of whipped cream into the center of a large, round serving bowl such as the Fiesta Chip Bowl.
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Spoon berry salad mixture into the large bowl surrounding the dip.
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Cover and refrigerate until ready to serve.
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