This is one of those simple desserts that will leave you satisfied but never feeling guilty. It is so easy to throw together and you can even have the pieces prepped and ready in the fridge. My Whipped Coconut Cream with Syrupy Cherries is gluten-free, vegan, and oh so delicious.
I’m not always on top of “meal prep Sundays” or whathaveyou, but lately I’ve been on fire!
My neighbor gifted me a box full of produce and it just lit something in me. I didn’t want it to go to waste, but there’s no way I could eat all of those tomatoes, cucumbers and squash! So I put my cottage-girl apron on and got to work.
I seriously made: 4 jars of pickles (2 different kinds), a jar of salsa, a jar of spaghetti sauce, froze chopped squash for soup, roasted squash for dinners…that lead to also making a batch of 3 bean salad, homemade hummus, protein bites and a big batch of whipped coconut cream for dessert bowls!
Who am I??
This was all over the course of a couple days, but I still was on a food-making spree. I felt so accomplished! Annnndddd it’ll probably be another year before that happens again.
Anyways, I never realized how awesome having a batch of whipped coconut cream in the fridge would be, but it is truly good shit. I lightly sweeten mine with maple sugar, but you could use coconut sugar instead! I dollop it on my coffee for a treat, mound it on a slice of banana bread, and I eat it with delicious syrupy cherries for a simple, healthy dessert bowl.
Ok, these Whipped Coconut Cream with Syrupy Cherries and Granola bowls are one of those simple desserts that will stick in your mind long after they’re gone. You’ll find yourself thinking about those clean, bright flavors, the contrasting textures and those vibrant colors.
It’s cherry season, so definitely stock up. I love pitting a bunch at once and freezing some for smoothies, and then cooking some into this lovely Syrupy Cherry sauce. It is quite simple: just cherries, a splash of water and a bit of coconut sugar to make it thick, shiny and sweet. You’ll want to put these on everything!
These bowls are so simple. You just put a pile of whipped coconut cream into your bowl, spoon over some of the syrupy cherries and then sprinkle on your favorite gluten free granola for some crunch.
You’ll want to make these again and again after you find out just how simple and delicious they are. Cheers to an easy dessert!
- 1 cup coconut cream*
- 3 Tbs. maple sugar (or coconut sugar)
- 2 cups pitted cherries
- 3 Tbs. water
- 2 tsp. coconut sugar (optional)
- your favorite gluten free granola
- In a saucepan on the stovetop, combine the pitted cherries, water and coconut sugar. I like adding the touch of coconut sugar because it makes the resulting cherries more syrupy and thick, but you can omit it if you want to. Put the heat on medium low and simmer the cherries until they are very soft, about 10 minutes. Make sure to keep an eye on them so they don’t burn in the pan; you’ll want to stir them a few times. Transfer the syrupy cherries to a jar when they’re done. You can enjoy them hot or cold!
- Whip your coconut cream. In your stand mixer or in a bowl with a hand mixer, whip the coconut cream and maple sugar on medium speed until fluffy. This only takes a couple minutes.
- In a bowl, dollop the whipped coconut cream. Top that with cherries and sprinkle on your favorite granola. Enjoy!
- *I use a can from Trader Joe’s that is Coconut Cream. You can also use a can of full fat unsweetened coconut milk. Either way, refrigerate the can overnight, then open the can and scoop the coconut cream off the top and measure/use that. The liquid portion (in the bottom) is what you want to avoid. You can keep the liquid for smoothies or porridge if you’d like.
- Note: you can keep the finished pieces (the whipped coconut cream and the cherries) in the fridge separately for a few days and put together dessert bowls as you desire them.