Mom will love this fresh take on berries and cream! Tangy Balsamic and basil give the berry mixture an awesome flavor, the coconut is rich and creamy. Check out our full Mother's Day Menu complete with prep guide.

Serves 6
Active Time: 15 minutes
Total Time: 15 minutes

What you need

½ pound strawberries, hulled and quartered
2 tablespoons Tessemae's Pantry Balsamic Vinaigrette
4 tablespoons coconut sugar
½ pint raspberries
½ pint Blackberries
½ pint blueberries
2 tablespoons torn fresh basil leaves, plus more for garnish
2 cans coconut milk, chilled overnight
coconut chips

What to do

1. Toss the strawberries with the Balsamic and two tablespoons coconut sugar. Let stand at least 15 minutes and up to overnight to macerate. Fold in the other berries and basil just before serving.

2. Open the cans of chilled coconut milk. It will have separated, so the cream is on top and clear liquid is on bottom. Scoop out the cream and toss the liquid (or save for another use.) Add 2 tablespoons of coconut sugar and whip (with a whisk, beater, or electric mixer) until soft peaks form. It will happen. Just keep whipping!
   
   
3. Layer the berry mixture, coconut cream, and coconut chips into serving cups. Garnish with basil leaves.
   
   Tip: Strawberries can macerate overnight. Coconut Cream should be whipped just before serving, or as much as 2 hours ahead. Store refrigerated and re-whip before serving.