Berries + Whipped Coconut Crème


Sharing a sweet, simple recipe that is sure to become both your new favorite breakfast in bed and nourishing summertime dessert. My cooking style is always about letting the food shine through without any added sugar or flavorings, and this is especially true during the spring + summer seasons, when everything tastes just so damn fresh. No need to adorn fresh, sun-ripened produce with much to create something sweet + satisfying.

This recipe is a play on the classic pairing of berries and whipped crème - without the dairy or sugar. It's the epitome of summer eats: flavor-forward, light + nourishing, and simple-chic. We most recently enjoyed these on a sunny Saturday morning lazing in bed with our gigantic (and coconut-loving) pup Cooper, but this dish feels equally at home at an al fresco summertime soiree with friends. 

It's totally lick-the-bowl-clean delicious yet completely wholesome and plant-based, with no added sugars or artificial anything. A tried-and-true SOLFUL treat that I'm so excited to share with all of you!


  • Two or three handfuls of fresh, organic berries of your choosing
  • 1 (BPA-free) can of full-fat culinary coconut milk

TO MAKE: Place your unopened can of coconut milk in the refrigerator overnight. Then next morning, remove the chilled can (being sure not to shake up) and open. You should find a semi-hard layer of thick coconut cream at the top, with all the coconut water/liquid at the bottom. Scoop out the cream and set aside, reserving the liquid for another recipe (smoothies!!!). With a standing mixer, hand mixer, or blender, "whip" the coconut cream until it's light and fluffy (resembling whipped cream). 

Arrange your berries into a bowl(s) and top with your whipped coconut crème. Serve as is or topped with a bit of bee pollen, shredded coconut, and/or fresh mint for an energizing + nourishing pop of color and flavor.