Last Updated on December 11, 2023 by Cathy
Creating this Huckleberry Coconut Whipped Cream is a breeze, offering a delightfully delicious dairy-free dessert.
My husband and I went huckleberry picking with my mother and her friend this year. It’s a family tradition and I love huckleberries! The huckleberry season showed up a little early this year thanks to our warmer and drier season.
When we arrived at our usual destination it was pitiful. There were barely any berries and the ones that were there were so tiny. I was preparing for a disappointing year. But my mother’s friend, decided to take us to her patch, and what an awesome patch!
Looking uphill there were so many berries hiding under the leaves. Even the air smelled of sweet huckleberries.
It was such an enjoyable afternoon. The weather was perfect it had cooled down to a comfortable temperature. It was occasionally raining keeping the birds quiet. It was so peaceful there was nothing to hear.
We just sat down and picked. Every time I thought I had gotten all the berries I would turn the bush in a different direction and more berries were hiding ready to pick, and they tasted awesome. Yes, you can’t help but eat some while picking, and when you accidentally drop one it’s such a big disappointment.
We ended up with quite a few huckleberries, even my mom’s friend gave us some of hers. She said she had so many she didn’t need anymore. That was extremely nice of her!!!
The only bad part of huckleberry picking is cleaning the berries. Since we got so many it took a while to clean but it is so worth it! I froze most of the berries, we will be enjoying them for a long time.
It’s been very hot the past few days, nearing 100º F. I was craving something sweet & something cool so I came up with this recipe. It was so easy and very delicious after we ate it we both wished we had more.
You will need to plan for the coconut cream. Place a can of coconut milk, I use Native Forest, in the refrigerator and leave it at least 24 hours. I had a can not turn out so I like to keep it in the fridge for a couple of days.
You can make the huckleberry sauce ahead of time. Store it in a small mason jar in the refrigerator for a couple of weeks until you’re ready to use it. This makes the process go a lot faster.
I like to add some sauce on the bottom and then some cream, alternating so you get a layered look. Then add some fresh berries on the top.
Huckleberry Coconut Whipped Cream
Ingredients
For the Huckleberry Sauce
- ¾ cups huckleberries fresh or frozen
- ⅛ cup raw honey you can use more or less depending on your taste
- ½ tablespoon lemon juice
For the Coconut Whipped Cream
- 1 can full-fat coconut milk I use Native Forest
- 1 tablespoon raw honey
- ½ teaspoon vanilla
Instructions
Huckleberry Sauce
- Place the huckleberries in a medium-sized saucepan on medium-high. If the berries are fresh crush them using a potato masher or the back of a fork. If the berries are frozen cook & stir frequently until they begin releasing juices then mash, for minutes.
- Once the berries are mashed add lemon juice & honey, and stir for about 5-7 minutes.
- Turn the heat down to low, continue to stir for 1-2 minutes, leave it a little runny.
Coconut Whipped Cream
- Place a small glass bowl in the freezer for about 5 minutes to help keep the coconut fat cold.
- Open the coconut milk, by this time the fat has separated and risen to the top. Scoop the fat out and save the coconut water for later in a smoothie or whatever.
- Using a mixer or hand-held mixer, whip the cream adding the honey and vanilla.
- Mix for about one minute, that’s it!
- I like to add some sauce on the bottom then some cream, alternating so you get a layered look, then add fresh berries for the top.
Notes
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