Mixed Berry (dairy-free) Recipe

Prepare berries

If using fresh strawberries, hull and quarter them so pieces are roughly same size as other berries. If using frozen berries, measure while frozen and do not thaw completely to avoid excess liquid.

Place the mixed berries in a medium saucepan over medium heat. Add granulated sugar, lemon juice, and lemon zest and stir to combine.

Bring mixture to a gentle simmer (do not boil vigorously). Simmer for 6–8 minutes, stirring occasionally, until berries have softened and released juices but still retain some texture. For a smoother compote, mash gently with the back of a spoon or potato masher during the last 1–2 minutes.

Taste and adjust sweetness: add up to 1 additional tablespoon sugar or 1 teaspoon maple syrup if berries are very tart. Remove from heat and let cool to room temperature (about 10–15 minutes). If you want a thicker, jam-like compote, simmer 2–3 minutes longer; for a chunkier topping, simmer less.

While berries cool, combine the well-shaken canned coconut milk (use both cream and a bit of liquid for body) and almond milk in a blender or large bowl.

Add maple syrup, vanilla extract, and a pinch of fine sea salt. Blend on medium speed for 20–30 seconds until mixture is silky and slightly aerated. If you prefer a thicker, mousse-like texture, chill coconut milk first and use the solid cream portion (about 3/4 cup) plus 1/4 cup almond milk; then whip with a hand mixer for 1–2 minutes until light.

Taste and adjust sweetness or vanilla to preference.

Spoon 2–3 tablespoons of the dairy-free cream into each serving glass or bowl to form a base layer.

Top the cream with 2–3 tablespoons of the cooled mixed berry compote. Add another thin layer of cream (1–2 tablespoons) and finish with a spoonful of whole fresh berries for color and texture.

Garnish each serving with a few toasted sliced almonds and 1–2 fresh mint leaves. If serving chilled, cover and refrigerate for 20–30 minutes before serving so flavors meld; otherwise serve immediately.

For a breakfast-style parfait, layer granola between the cream and berries just before serving so it stays crunchy. For a lighter version, reduce coconut milk to 1/2 cup and increase almond milk to 1 1/2 cups.