Strawberries and Coconut Cream
1 (15-ounce) can coconut milk
sugar (unbleached cane, agave nectar, palm sugar, etc.)
The amount of the berries or cream you use is going to vary on your taste. I usually make this into an individual bowl for myself, but it can be made into a big one and served for potlucks and the like.
1. Refrigerate a can of coconut milk for at least 4 hours, so the fat will rise to the top and solidify. Some brands' milk is solid without chilling it first (organic brands seem to need the fridge most).
2. Place fruit in a bowl.
3. Open the can and scoop out the desired amount of coconut cream from the top. Add thickened dollop of milk to the berries (about 1 cup's worth?) and sprinkle sugar. Very simple and decadent, and even healthy.
Source of recipe: This is a very simple recipe I made up. :) Great for old, bruised berries or other fruit