Coconut Berry Bliss with Fresh Mint


The sheer beauty of this dish is enough to want to dive into it daily. We hosted a dinner party where we served this at the end of a mid summer meal of fire roasted leg of lamb, grilled eggplant with basil and a green salad. Our guests crowded around me as I dished up the red, white, and blue into martini glasses, with their eyes feasting and mouths watering, and then one of them declared, spoon in hand, “I cant eat this! It’s too pretty!” and then I watched as she scooped a mouth full and grinned with a sweet satisfaction.


4 cups mixed berries (blueberries, strawberries, black berries, cherries, raspberries, or huckleberries)

2 cups coconut milk

1 bunch fresh mint chopped

Divide the berries up into 4 bowls and pour about ½ coconut milk over them, garnish with the mint, and serve as dessert, breakfast or just a perfect summer snack.

Try This: Try some freshly chopped mint over the top or cinnamon or nutmeg.

Tanda Cook