Coconut Cream with Fresh Berries
(3 votes)
(3 votes)
Coconut Cream with Fresh Berries - Enjoy these individual desserts with ripe berries!
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 379 mg | (9 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps Shredded coconut (20 grams)
- 3 Tbsps slivered almonds (30 grams)
- 1 Tbsp cornstarch
- 1 tsp Raw cane sugar
- 250 milliliters Coconut milk (9% fat)
- 150 grams Yogurt (low-fat)
- 1 Tbsp lemon juice
- 400 grams mixed Berry (such as blueberries, raspberries, blackberries, currants)
How healthy are the main ingredients?
Coconut milkPreparation steps
1.
Mix the grated coconut and almonds together and toast until golden brown in a dry pan.
2.
Stir the starch with sugar and coconut milk until smooth.
3.
Heat the coconut milk, stir in the starch mixture and bring to a boil. Remove from heat and chill.
4.
Stir the yogurt and lemon juice into the cooled coconut cream.
5.
Sort the berries, rinse and pat dry.
6.
To serve, spoon the berries, coconut cream, roasted almonds, and remaining coconut in layers in jars.
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