Strawberry Coconut Cream with Frozen Berries & Cinnamon Cashews

16 July 2015

I don’t know about you, but I looooove coconut. Anything coconut is a definite YES in my books. Coconuts provide both short and medium chain fatty acids which are known to increase our good cholesterol levels. Coconut is also satiating and has no impact on blood sugar levels, meaning that we feel fuller for longer which aids in healthy weight maintenance. As an anti-inflammatory, coconut oil improves digestion and can assist with digestive and bowel disorders – definitely a wonder nut overall! Why not enjoy all these health benefits in a perfectly delicious, decadent and creamy guilt-free dessert? Yummy!


165ml can coconut milk

2 tbsp. coconut cream

1 cup activated cashews (activated means soaked in water overnight)

4 tsp. sweetener of your choice (I use stevia)

1 tsp. vanilla extract

½ tsp. cinnamon

5 large strawberries

3 tbsp. raw cashews

1 tsp. cinnamon

1 cup frozen assorted berries

1 tbsp. desiccated coconut


Step 1:

Place coconut milk, coconut cream, activated cashews, sweetener, vanilla, cinnamon and strawberries into a food processor and blend on high speed until smooth creamy mixture is formed.
Store in fridge for 1 hour to thicken

Step 2:

Place raw cashews into a medium sized frying pan. Add coconut oil and sprinkle with cinnamon. Toast on medium heat until lightly browned. Remove from heat

Step 3:

Place frozen berries in a dessert bowl. Top with 4 tbsp. strawberry coconut cream, toasted cinnamon cashews, and finish off with a sprinkle of desiccated coconut.


Yours in Health Always,


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