1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup strawberries
2 13.5 ounce cans full-fat coconut milk, refrigerated
1/3 teaspoon grated ginger
1 teaspoon maple syrup
Lemon juice (from about 1/4 lemon)
1 2-inch piece vanilla bean pod, split lengthwise
1 teaspoon lemon zest
4 leaves fresh mint, minced
Directions
Rinse berries, mix together , and divide evenly into 2 bowls. Open the cans of coconut milk, being careful not to shake them. Coconut milk naturally separates in the can, leaving a thick, heavy layer on top. Scoop out the solid cream from each can and place it in a small mixing bowl. (You will need 1/2 cup of cream). Discard the thin liquid that remains. Using a fork, whisk together the coconut cream, ginger, maple syrup, lemon juice, and the scraped seeds from the vanilla bean pod.* Whisk until the mixture is well combined and smooth. Scoop a generous dollop of cream over the berries in each bowl. Top with lemon zest and mint.
*Save the exterior of the vanilla bean pod for use blended into a smoothie or dessert.
From Life-Changing Foods Anthony William
