Red, White & Blueberry with Amaretto Cream
Are you looking for an easy to make dairy & gluten-free dessert? My recipe for Red, White & Blueberries with Amaretto Cream whips up in minutes!
Ingredients
- 2 cans Coconut Milk (full fat)
- 1 teaspoon Amaretto Liqueur
- 2 tablespoons Tapioca Starch
- 2 teaspoons Coconut Palm Sugar
- 1 pint Blueberries (fresh)
- 1 pint Raspberries (fresh)
Directions
Step 1
|
Chill coconut milk overnight in the refrigerator or for 1 hour in freezer to separate fat from milk. |
Step 2
|
Place layer of coconut fat in metal bowl. Whip on high for three minutes. Add coconut palm sugar, amaretto liqueur, and tapioca starch. Whip one minute to fully incorporate. |
Step 3
|
Fill glass dessert cup half full with amaretto cream and place blueberries and raspberries on surface. Fill amaretto cream to the rim and place blueberries and raspberries on top. |
Step 4
|
Refrigerate until ready to serve. |
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