You need to store the coconut cream in it’s can in the fridge over night before using. The cream will rise to the top just like milk, and you’ll want to make sure you discard the watery part, or use it for something else. You don’t want it in your cream base because it will make it runny. When you take it out of the fridge, open it from the side that was facing the bottom, not the top. Discard the water and put the creamiest part in a bowl to mix. Coconut cream will not come to a stiff peak like cow’s cream so don’t be discouraged when you don’t get the same affect. The stiffness of the coconut cream comes from being cold so you’ll need to store this in the fridge until you’re ready to use it. You can pre-make this dessert, and store them in the fridge, just don’t leave it out or it will get runny.
You can really use any mixture of berries you like. I enjoy a variety in color so having at least one darker color is fun. You can also use the orange you’re zesting with as long as you cut up the pieces nice and small, but I prefer just a mixture of berries. If you use black berries instead of strawberries, you won’t need to do any cutting which makes the processes a little easier. If you use strawberries, you need to cut them up into small chunks a little bigger than the raspberries.
Add, cinnamon and vanilla to the cream and beat on high for three mins.
Add the sea salt if you choose at this time too. I like putting this in a red wine glass with about half of the glass filled with cream on the bottom and the ¼ with a mixture of the berries.
Wash your orange before you put a little orange zest on top each of the desserts before you serve them. It will add a little kick and some fun color for presentation.