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Huckleberry Coconut Whipped Cream

Extremely delicious dairy-free dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

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

Make the sauce ahead of time and this dessert takes less than 10 minutes.