Creamy Coconut Berry Bowl (5 Minute Dessert)

mixed berries, coconut milk powder, and monk fruit in a bowl.

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5 from 4 votes

Creamy Coconut Berry Bowl (5 Minute Dessert)

A sweet, creamy berry bowl that's the perfect low histamine dessert for any time of year!

Prep Time2

Course: Dessert

Cuisine: American

Servings: bowl

Calories: 226.42kcal

Author: Max

Ingredients

¾ cup berries of choice
2 tablespoons coconut milk powder
pinch of monk fruit powder optional
pinch of sea salt
1 teaspoon organic coconut sugar optional
1-2 tablespoons toasted rolled organic oats (optional)

Instructions

Wash the berries in the strainer and tap or shake off as much water as you can, but don't dry them with a cloth or anything.
Add the berries to the bowl, then sprinkle the coconut milk powder on top and make sure its coating most of the berries. Let it all sit for 5-7 minutes so that the powder reconstitutes a bit with the water that still clings to the berries; this is essential for the proper berry bowl experience. Otherwise it's just a sweet powdery mess.
Once the coconut milk is thick & coating the berries, sprinkle on the monk fruit and carefully mix the bowl so that the monk fruit powder is more spread out. A concentrated taste of that and you won't be very happy! Any coconut sugar is to add a toasty sweetness, so add a much as you'd like... but don't go overboard!
Sprinkle a teeny tiny pinch of salt, and any toasted oats of chia seeds you'd like to mix it up with, and enjoy!

Notes

For Frozen Berries: If these were fresh frozen by you, then let them defrost for just 10 minutes, then start the recipe as otherwise indicated, from step 2. If these are store-bought frozen berries, then let them sit for 5 minutes, and use only ½ cup; store-bought berries will benefit especially from an extra pinch of monk fruit and some rolled oats, since their texture isn't as nice. Raspberries & blueberries are a house favorite.

Other Sweeteners: If your stomach somehow handles sugar alcohols well (most HIT sufferers don't seem to), erythritol could be an okay replacement, but I'd recommend trying date sugar or date syrup before anything else. Try adding juuuuuuuust a touch first, and then adjust from there. I like to use a blend of 1 teaspoon monk fruit + ½ cup coconut sugar that I keep well-blended in a sugar shaker on my counter. It's roughly the same sweetness level as refined sugar, but it doesn't give me a tummy ache. Just make sure it's pure monk fruit, NOT an erythritol blend of any kind, like Lakanto sells.

Canned Coconut Milk: If you don't have coconut milk powder, you can use canned coconut cream, but I highly recommend investing in some coconut milk powder (also great for low histamine lattes). The water that clings to the berries after washing actually re-hydrates the powder, lending a thicker and sweeter flavor, which is why I prefer it over the regular canned coconut milk (it makes the whole dish feel too wet and watery). Just make sure there are no added starches; it's more expensive & more clumpy, but there ARE brands out there which don't use maltodextrin.

Nutrition