Ingredients

  • 1 15 oz. can coconut cream, chilled in fridge overnight
  • 1 scoop Organic Plant Based Protein Powder - Vanilla
  • 1 TBS pure maple syrup
  • 2 cups fresh berries, diced small
  • 1 lemon, squeezed
  • 2 TBS shredded coconut
  • Mix the berries ion a large mixing bowl and add a squeeze of lemon and a small drizzle of maple syrup, if desired. Allow to sit while you prepare the coconut protein cream.
  • Add the chilled coconut cream (hard white parts only) to the blender with a scoop of protein powder and maple syrup. Blend on high until thick and creamy, about 30 seconds.
  • Divide berries between bowls and top with coconut cream and shredded coconut.
  • Store leftover coconut protein cream in the fridge for 3-5 day. Whip to recombine before serving.

Instructions

Serves 3

  1. Mix the berries ion a large mixing bowl and add a squeeze of lemon and a small drizzle of maple syrup, if desired. Allow to sit while you prepare the coconut protein cream.
  2. Add the chilled coconut cream (hard white parts only) to the blender with a scoop of protein powder and maple syrup. Blend on high until thick and creamy, about 30 seconds.
  3. Divide berries between bowls and top with coconut cream and shredded coconut.
  4. Store leftover coconut protein cream in the fridge for 3-5 day. Whip to recombine before serving.
By Flora & Vino

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