Monday, August 26, 2013

Coconut Custard with Berries

While I made this red, white, and blue treat for the Fourth of July, it really is the perfect summer dessert and any seasonal fruit can be used. It is light, fresh, and the custard is creamy and delicious. This honestly takes moments to whip up (you just have to soak the cashews and chill the coconut cream and mixer bowl before hand), and you will have a dessert that is an absolute winner! Coconut Custard with Berries 2 cups raw cashews, soaked overnight 1/2 cup virgin coconut oil, melted (virgin coconut oil has the flavor of coconuts which really adds to this custard) 1/3 cup water 1/3 cup pure maple syrup 1 teaspoon vanilla extract 1 can (15 ounce) coconut cream (not coconut milk) 3 cups fresh berries 1.Chill the metal bowl of a stand mixer in the freezer, the can of coconut milk in the refrigerator, and soak the cashews, overnight. Drain the cashews and pat dry. 2. In a high-powered mixer, add the cashews, coconut oil, water, and maple syrup. Blend for about 1 minute, or until smooth. 3. Remove the coconut cream from the refrigerator. Remove the lid of the can, then gently scoop out the cream and add it to the chilled mixer bowl. Add only cream (do not add any of the coconut water or any coconut cream that is wet because of the coconut water or your cream will not whip properly – this may mean sacrificing a bit of the cream). Whip the cream on high for about 3 minutes, or until light and fluffy. 4. Pour the cashew cream into the coconut cream and fold gently. Refrigerate in the mixer bowl for at least 10 minutes. When ready layer fruit and custard and serve immediately.

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