1canorganic full-fat coconut milkrefrigerated for 24 hours
2tbspsmaple syrup(or more depending on the sweetness of your berries)
1tsppure vanilla extract
1-2tspschia seeds(optional)
unsweetened organic shredded coconut for garnish(optional)
Servings:
Instructions
Thaw raspberries if using frozen ones.
Open the can of coconut milk and carefully remove the solid portion. Put it in a medium mixing bowl. Save the liquid in the can for your morning smoothie.
Whip the coconut milk solids with an electric mixer until doubled in size. Add 1 Tablespoon of maple syrup (or more or less, depending on your preference) and whip until very well combined and fluffy.
Mash half of the berries. Fold them into half of the whipped coconut milk. Add a teaspoon or two of chia seeds to thicken if you think it's too runny.
Layer in serving dishes. Begin with a few whole berries, then the raspberry mixture, the whipped coconut milk and top off with more berries and a sprinkle of shredded coconut.