Are you looking for an easy to make dairy & gluten-free dessert? It can’t get much easier than my recipe for Red, White & Blueberries with Amaretto Cream! If you have fifteen minutes, you can whip up (no pun intended) this dessert. Serve anytime while blueberries and raspberries are in season; and it makes a great addition to your Fourth of July menu. Red, White & Blueberries with Amaretto Cream is naturally gluten and dairy free because it is made with coconut milk-fat instead of cow’s cream. This recipe is so easy, your kids or grand-kids could make it!
The canned coconut milk should be refrigerated overnight or for an hour in the freezer. This helps to solidify the coconut fat from the milk. The coconut fat is what you will use to whip into dairy-free whipped coconut cream.
Red, White & Blueberry with Amaretto Cream
Print recipe
| Serves | 4 |
| Prep time | 1 hour, 15 minutes |
| Dietary | Gluten-free |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Cold |
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. | |
This recipe was also shared on the following blogs: GlutenFreeHomeMaker, RealFoodForager, LadyBehindtheCurtain
