Red, White and Blue Berries and Cream

Celebrate the season with fresh summer berries and cream. This red, white and blue dessert is perfect for the 4th of July. Made with an easy whipped coconut cream, it's dairy-free, gluten-free, paleo, vegan, and low carb.

This is the easiest red, white and blue berries and cream for the 4th of July. And you can make it with just three ingredients. Fresh summer strawberries and blueberries are so naturally sweet, you don't need to add anything to them or to the coconut cream. This classic simple berries and cream dessert is creamy and delicious without any dairy.

With just three simple ingredients, this berries and cream dessert fits just about any diet. With low carb berries, full-fat coconut milk and no added sweetener it makes a perfect keto and Whole30 treat. And it's naturally gluten and dairy-free.

Of course, if your berries are not quite sweet enough you can always add a touch of vanilla, stevia or a drizzle of honey or maple syrup to the coconut cream. Sweetened or unsweetened, whipped coconut cream is wonderful with fresh homegrown berries.

And to make this dessert super quick to whip up, keep a can of coconut milk the refrigerator (check the ingredient list to make sure it only includes coconut and water). That way it's ready to go whenever you want to make coconut whipped cream.

I love serving something colorful and festive for Independence Day. Red, white and blue berries and cream is perfect for watching fireworks, as a dessert for your summer barbecue, or to pair alongside something chocolate if you're feeding a crowd (I recommend paleo brownies).

And if you have any left over, it's great straight out of the fridge for breakfast! It makes a fantastic substitute for yogurt if you're avoiding dairy—you can even top it with some hemp hearts or slivered almonds for a little crunch.

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Print Recipe

Red, White and Blue Berries and Cream

Celebrate the season with fresh summer berries and cream. This red, white and blue dessert is perfect for the 4th of July. 

Prep Time10 mins

Total Time10 mins

Course: Breakfast, Dessert

Diet: AIP, Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegan, Vegetarian, Whole30

Servings: 4 servings

Calories: 274kcal

Author: Lisa

Ingredients

• 2 cups strawberries quartered
• 1 cup blueberries
• 1 can full fat coconut milk refrigerated overnight
• 1/2 teaspoon vanilla extract optional
• stevia or honey or maple syrup, optional to taste
• hemp hearts or slivered almonds, optional for topping

Instructions

• Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into large bowl and whip to consistency of whipped cream. Whip in vanilla and honey, if using.
• Layer blueberries, coconut cream and strawberries in glass.

Notes

For keto/low carb: use stevia or omit sweetener

For Whole30: omit sweetener

For vegan: use stevia or maple syrup, or omit sweetener

Nutrition

Calories: 274kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 401mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.4% | Vitamin C: 59.1% | Calcium: 2.8% | Iron: 11.3%

 More berry recipes to try

• 12 Paleo Summer Berry Recipes
• Paleo Cranberry Orange Muffins
• Paleo Strawberry Coconut Smoothie