Goldenberries, Pineberries & Blush Currants with Nutmeg & Clove Coconut Cream

Good ingredients need little adornment to shine. Perhaps a nudge of sweetness and spice and a blanket of velvety cream, yes that hits the spot just perfectly.

Homegrown berries, drunk on sunshine, food doesn’t get happier than this.

goldenberries, pineberries, currants, summerfruits, easy dessert, vegan dessert

Yield: 2-3

Author: Suze Morrison

Print

With ImageWithout Image

Goldenberries, Pineberries & Blush Currants with Nutmeg & Clove Coconut Cream

Prep time: 10 MinInactive time: 20 HourTotal time: 20 H & 10 M

Good ingredients need little adornment to shine. Perhaps a nudge of sweetness and spice and a blanket of velvety cream, yes that hits the spot just perfectly.

Ingredients

• 300g Homegrown berries of your choice, picked in the midday sun for prime sweetness.
• 2 cans full fat coconut milk
• 1tbsp Golden Caster Sugar
• 1 Vanilla pod, seeds scraped.
• 1/8 Nutmeg, fresh grated
• 1 clove, ground to a powder

Instructions

1. The day before you want to serve, pop the coconut milk in the fridge to chill for at least 12 hours.
2. The next day, remove the cans and open from the top, scrape off the thick cream that has separated and place into a large cold bowl, reserve the residual coconut water for other recipes.
3. Add the sugar to the cream and beat with hand beaters until thickened and smooth, about 5-7 minutes. add the vanilla, nutmeg and clove and stand for 5 minutes for the flavours to infuse.
4. Serve the berries with the cream for spooning over.

https://gourmetglow.co.uk/recipes/goldenberry-pineberry-coconut-cream