Fruit Crisps with Coconut Whipped Cream

Fruit Crisp with Coconut Whipped Cream


Summer is the perfect opportunity to work sun-kissed fruit into cook-free desserts. Rich-tasting coconut whipped cream adds flair to this simple fruit-and-granola mixture. Use leftover coconut liquid in smoothies.

1 (14-ounce) can full-fat coconut milk
1 tablespoon cornstarch or arrow root powder
2 tablespoons honey
1 teaspoon pure vanilla extract
¼ teaspoon ground nutmeg
3 cups mixed berries of choice, such as blueberries, raspberries and blackberries
2 peaches, peeled, pitted, chopped
2 cups gluten-free granola or muesli
1/3 cup chopped nuts or seeds of choice, optional, for garnish

1. To make Coconut Whipped Cream, place an unopened can of full-fat coconut milk in the refrigerator for at least 4 hours. Open the can without shaking it. Scoop the thick cream on the top into a large bowl. Using a hand-held electric mixer or stand mixer, beat coconut cream with cornstarch or arrowroot powder until it is the consistency of whipped cream. Scrape down the sides with a spatula and beat in honey, vanilla and nutmeg. Keep covered in the refrigerator for up to 3 days.

2. In a large bowl, toss together berries, peaches and granola or muesli.

3. Divide mixture among serving bowls. Top each with a dollop of coconut cream and sprinkle with nuts or seeds (if using).

Each serving contains 633 calories, 29g total fat, 23g saturated fat, 0g trans fat, 0mg cholesterol, 202mg sodium, 93g carbohydrate, 10g fiber, 52g sugars, 8g protein, 47Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.