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Berry Coconut Cream Cake

This no-bake dessert combines mixed berries soaked in coconut cream with vanilla, resulting in a creamy, layered treat. The dish features fresh fruit, whipped coconut cream, and a simple assembly process, culminating in a rustic, pudding-like appearance with a vibrant berry topping.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed berries strawberries, blueberries, raspberries, sliced or whole
  • 1 can coconut cream full-fat, chilled overnight for thickening
  • 1 teaspoon vanilla extract preferably pure vanilla
  • 2 tablespoons honey or maple syrup for sweetness (adjust to taste)

Equipment

  • Mixing bowls
  • Spatula
  • Serving dish

Method
 

  1. Chill the coconut cream overnight in the refrigerator to ensure it thickens and separates from the liquid.
  2. Whisk the solid coconut cream in a mixing bowl until smooth and fluffy, adding vanilla extract and honey for flavor. This should take about 2-3 minutes and will develop a light, creamy texture.
  3. Gently fold the mixed berries into the coconut cream, distributing them evenly without deflating the cream’s fluffiness.
  4. Transfer the berry coconut cream mixture into a serving dish or individual glasses, smoothing the top with a spatula.
  5. Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the berries to soak up some of the cream’s aroma and flavor.
  6. Remove from the fridge and garnish with additional fresh berries or a drizzle of honey for a finishing touch.

Notes

Make sure to chill the coconut cream properly for the best texture. Feel free to swap in different berries or add shredded coconut on top for extra texture.