
Berries have to be the best when it comes to quick, low-carb desserts that taste amazing. I love to mash them and swirl through cream or coconut yoghurt as I’ve used here. Both fresh and frozen berries work well.

Coconut Berry Swirl
Ingredients
- 2 handfuls berries
- 2 large scoops coconut yoghurt
Instructions
- Mash berries in a small bowl with a fork.
- Scoop yoghurt into two bowls, then swirl your berry mash through the coconut. Serve.
Variations
pantry-friendly – frozen berries.
different berries – I used mulberries in the photo but any berry can be used. Raspberries are my favourite here. For firmer berries like strawberries you might like to puree in the food processor.
no swirl – if you can’t be bothered with the mashing and swirling, just serve berries on top of the yoghurt.
no coconut yoghurt – health food stores should be able to source commercial coconut yoghurt for you. Or try making your own. OR see the dairy-lovers options below.
dairy-lovers – replace coconut yoghurt with natural Greek yoghurt, double cream, whipped cream or mascarpone.
more decadent – replace coconut yoghurt with vanilla ice cream.
crunchy – top with some roast sliced almonds.
more substantial – lovely with hot buttered toasted brioche or other sweet bread.
sweeter – if your berries aren’t super ripe, add a pinch of stevia, a teaspoon of sugar or your favourite sweetener.
Waste Avoidance Strategy
berries – use for another meal or freeze them.
coconut yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
Problem Solving Guide
bland – add a pinch of stevia or sugar. Next time use riper berries.
too sour – add sugar. And next time use riper berrier and/or a different brand of coconut yoghurt.
not swirling – you need the berries to form a loose liquid to swirl, so you need to mash vigorously. If they’re not super ripe they can be hard to mash, in which case getting your stick blender or food processor and adding a little sugar will help.
Prepare Ahead
Can be kept for 1 week in an airtight container in the fridge. Keeps for months in the freezer.

Add to my Old Favourite Recipes
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