- 2 cups Fresh Raspberries
- 5 Fresh Mint Leaves plus more for garnish
- 1 can Full-Fat Coconut Milk chilled
- 1 tsp Vanilla Essence
Wash and divide the berries into serving bowls.
Finely chop the fresh mint leaves, and sprinkle on the fruits.
Open the can of chilled coconut milk, and use a spoon to scoop out the contents of the can into a medium bowl. Discard any juice or save it for another dish.
Add the vanilla extract.
Using a mixer (hand mixer ideal) slowly beat the coconut cream, after about 1 minute add stevia for sweetness, continue mixing until the coconut cream becomes fluffy.
Serve immediately with the berries.
Garnish with extra mint if required.
Net Carbs: 7.5g