Introduction
Long before refrigeration, cooking fruits down into compotes was a cherished method of preserving the fleeting sweetness of berry season. This modern twist combines the traditional French technique of making compote with the contemporary appeal of coconut cream, a dairy-free alternative that gained popularity in the 2010s. While classic compotes often feature a single fruit variety, this mixed berry version creates a beautiful symphony of flavors, from the tartness of raspberries to the sweetness of blueberries and strawberries. The addition of coconut cream not only makes this dessert vegan-friendly but also adds a subtle tropical note that transforms this humble preserve into an elegant dessert worthy of any special occasion.
Ingredients
• 2 cups mixed fresh berries (strawberries, raspberries, and blackberries), rinsed and larger berries quartered
• 2 tablespoons pure maple syrup or honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar
• 1/8 teaspoon sea salt
• Fresh mint leaves for garnish (optional)
Step 1:
Without shaking, remove coconut milk cans from refrigerator. Open carefully and scoop out the solid cream layer into a chilled mixing bowl, leaving the liquid behind.
Step 2:
Using a hand mixer or stand mixer, whip the coconut cream with powdered sugar and sea salt until soft peaks form, about 3-4 minutes. Refrigerate while preparing berries.
Step 3:
In a medium saucepan, combine berries, maple syrup, and lemon juice. Heat over medium-low heat, stirring occasionally, for 10-12 minutes until berries release their juices and begin to break down.
Step 4:
Remove berry mixture from heat, stir in vanilla extract, and let cool for 10 minutes.
Step 5:
Layer the whipped coconut cream and berry compote in serving glasses, garnish with fresh mint if desired.
Q: Can I use frozen berries?
A: Yes, thaw completely and drain excess liquid before cooking. Cooking time may need to be extended by 2-3 minutes.
Q: Why isn't my coconut cream whipping?
A: Ensure you're using full-fat coconut milk, cans are well-chilled, and only using the solid cream portion.
Q: Can I make this in advance?
A: Prepare components separately up to 3 days ahead, but assemble just before serving for best results.
• Choose full-fat coconut milk specifically marked for culinary use, not coconut beverage.
• Refrigerate coconut milk cans overnight to separate cream from liquid.
• Fresh berries are preferred, but frozen can be substituted (thaw and drain first).
• Recipe is naturally dairy-free, gluten-free, and vegan if using maple syrup.
• For best whipping results, chill mixing bowl and beaters beforehand.
Serve in individual glasses or bowls, layering the coconut cream and berry compote. Best served immediately while the coconut cream is still chilled.
Store berry compote and whipped coconut cream separately in airtight containers. Compote keeps for up to 5 days in refrigerator, coconut cream for 3 days. Re-whip cream briefly before serving.
Prepare coconut cream first and keep chilled while making berry compote. Allow compote to cool slightly before assembling to prevent melting the cream.
- Ensure coconut milk cans are thoroughly chilled for at least 24 hours for best whipping results
- Don't overmix the coconut cream as it can become grainy
- Use room temperature berries for more even cooking and better flavor release
Try using different berry combinations or substitute with stone fruits in season. For added texture, layer with crushed gluten-free cookies or toasted coconut flakes.
Serve with sparkling wine, champagne, or herb-infused iced tea. Pairs well with shortbread cookies on the side.
Best made during late spring through summer when fresh berries are in season
Contains tree nuts (coconut). Free from dairy, eggs, gluten, soy, peanuts, and common tree nuts other than coconut.
