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Berries + Coconut Cream

April 13, 2017

Coconut whip CreamAuthor: Lily Mazzarella
This coconut cream is to die for. It tastes suspiciously, and wonderfully, like Cool Whip, but actually decomposes like normal food!


1 can full-fat coconut milk in BPA-free can
3 tsp non-GMO lecithin (this is a soy product, but contains only the phospholipids, not soy proteins) or 2 tsps grass-fed gelatin
1 tsp real vanilla extract
1-3 drops liquid stevia


Place all ingredients in a Vitamix or blender and whip on high until the lecithin granules or gelatin are fully incorporated. Add more vanilla or stevia to taste. Refrigerate for a few hours or overnight before serving.

Spoon over 10 cherries or ½ c blueberries and enjoy!

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