Easy Blueberry Coconut Cream, Vegan + Gluten-Free
How’s your summer going? Here in New Jersey it’s been hot, hot, hot, so I’ve been trying to get creative with more simple, fruit-based treats to help us cool off.
Baby V’s favorite fruit is blueberries (I can’t wait for you to get her blueberry smoothie and cupcake recipes in my new book!!) so when she asked to make a dessert (it’s our “special” thing we do together when Baby L is napping) last week, we came up with this Vegan & Gluten-Free Easy Blueberry Cream and it’s been a major hit in our house!
With only 3 ingredients, it’s so simple that you can hardly call it a recipe, but trust me when I say that you need to make yourself a batch! At first we ate it by the spoonful, then we decided to make a batch of my Classic Vegan Chocolate Chip Cookies(we added a handful of blueberries to the batter to really stay on theme) and made cookie sandwiches.
We also added a scoop to our morning oatmeal (highly recommend!) and I’m definitely planning on using the cream as a lower-sugar alternative to frosting for future cupcakes.
A few notes about the ingredients. Make sure to use full-fat canned coconut milk (I usually use Whole Foods 365 or Native Forest) and refrigerate the can for at least 8 hours. This allows the cream and liquid to separate, and if it doesn’t get a chance to separate you won’t get the amazing fluffy texture.
I used blueberries that were super ripe and sweet so I only needed to add 1 tablespoon of maple syrup, but if your berries aren’t quite as sweet you may need to add an extra tablespoon or 2.
- 1 (13.5- ounce) can full-fat coconut milk, refrigerated overnight
- ½ cup blueberries
- 1-3 tablespoons maple syrup
- Open the can of coconut milk and scoop the cream out into a blender. Reserve the liquid (you may need to use it to help blend or you can save it for a smoothie.
- Add the blueberries and 1 tablespoon of maple syrup. Blend until smooth, adding another tablespoon or 2 of the maple syrup for a sweeter cream, and using a tablespoon of the reserved liquid if needed to blend.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using.
