This is such a simple and delicious little treat. It tastes especially great if you are in your second or third week of Whole 30 because your taste buds have been given enough of a break from all the super sweet treats loaded with artificial sugars or corn syrup that we are normally used to. We found that at about week 2 to week 3, our tastes buds were more sensitive to the natural sugars found in fruits... (and actually to many foods). One day during our first Whole 30 trip, we bit into some strawberries and couldn't believe how sweet and delicious they were. It was an awakening. And we couldn't believe we used to sprinkle sugar or Splenda over our strawberries! Yikes! Never again.
Strawberries and Blueberries in Coconut Cream
Ingredients:
Strawberries
Blueberries
Coconut Milk (the canned one, I use Thai Kitchen Organic, and NOT the Lite one!)
Optional: Cinnamon
Very important: Make sure you do not shake your can of coconut milk. Refrigerate the unopened can overnight (at least) so the cream can collect at the top.
Instructions:
1. Rinse and cut your strawberries. Place in a little bowl.
2. Rinse your blueberries and add to the bowl.
3. Open the can of the coconut milk from the top (yes, my husband has mistakenly opened from the bottom where there was no cream! LOL). Scoop up the cream and add to the bowl.
4. Stir your fruit and cream and ENJOY! I like to eat it like this but my husband likes to sprinkle cinnamon or some other spice on top.
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