Paleo fruit desert
Place a can of coconut milk in the refrigerator over night.
When you're ready to eat, put the can, a metal mixing bowl, and beaters from the mixer into the freezer for 15 minutes. Gently wash the fruit and pat dry with a paper towel.
Heat a non stick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, flip it upside down and open the bottom with a can opener. Pour off any liquid that's speparated and scoop the thickened coconut milk into the chilled mixing bowl; add the almond extract. Whip on your mixers highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries into 4 bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Leftover whipped cream can be covered and stored in the refrigerator for 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 275 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 24.7g | 124 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.7mg | 1 % | |
Potassium 433.3mg | 11 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.6g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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