4th of July fresh summer berries + easy coconut whipped cream tutorial

We are not chefs. Actually, all our recipes are carefully created and purposely curated to suit fellow non-chefs. We do however, love food, and we know that you do too. Because it’s a holiday weekend (happy *almost* 4th of July), we’re sharing a simple, seasonal, festive summer staple fittingly decorated in our country’s colors, red, white and blue. We love you America, now onto the food.

A dollop (or two) of fresh coconut whipped cream turns basic summer berries into an impressive summer staple. Chef or non-chef, this is a must-make this 4th of July and every day after.

Fresh Summer Berries With Coconut Whipped Cream


1 14-ounce can (414 ml) full fat coconut milk
1-2 cups mixed berries


1. The night before you plan on making this recipe, carefully place your coconut milk can in the refrigerator to chill overnight. Try not to shake or tip the can. 

2. The next day, chill a large mixing bowl 10 minutes before whipping.

3. Remove the chilled can from fridge and FLIP it upside down. 

4. Open the can. Discard the liquid coconut milk at the top (we usually save it to use in smoothies). 

5. Scoop the coconut cream (the stuff that hardened*) into your chilled bowl. 

6. Whip the cream! Beat for 30 seconds with a hand mixer until smooth and creamy. 

7. Store whipped cream in refrigerator until ready to use. It will firm when chilled and soften at room temperature.

8. Scoop 1-2 dollops of coconut whip on top of fresh summer berries and enjoy. 

Notes for the Non-Chef: 

Do not use light coconut milk in lieu of full fat, it won’t turn out.

You can use this whipped cream just like regular dairy whipped cream. It's perfect for berries, brownies, shakessmoothie bowls, ice cream, etc. 

To make this sweeter, add 1 to 2 tablespoons sweetener (maple syrup, vegan powdered sugar, etc.), to taste. 

This will keep in the fridge in a sealed container for up to 1 week. Alternatively, you can freeze it in an airtight freezer-safe bag for up to 1 month. 

*Some brands of canned coconut milk will be better than others for making whipped cream. We've had great success with the Wholefoods 365 brand. If your coconut milk didn't harden, you probably just got a dud can without the right fat content, it happens. We've read that you can salvage it with a bit of tapioca flour - 1 to 4 tbsp - during the whipping process but we haven't tried it personally so can't vouch for the results. 


If you make this, we want to see! Tag us on Instagram at @thedailyalchemy using the hashtag #spiritednutrition so we can heart your pic.

And if you make this, you should also make these brownie sundaes. They’d be even more amazing topped with fresh coconut whipped cream.  

Any big plans for the weekend? Let us know in the comment section below. We’re keeping it casual and a bit spontaneous meaning, the only thing we have planned is eating berries + coconut whip for breakfast and dessert.

Simplicity is the ultimate sophistication,
Erika & Jess

PS. Like this recipe? Share it with a fellow non-chef.


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