You heard us. Rose-infused. We all did a double-take after the first bite of Meredith Baird’s instantly addicting coconut cream dessert at our Easter cooking class with Jenni Kayne this week (get the springtime-y recipes and style rundown here.)

Having authored an entire book full of coconut recipes we knew Meredith had the whole tropical nut game locked down, but this dessert took things to a whole other level. This may just be the perfect spring dessert – it’s light, nourishing, floral, and surprisingly easy to make… once you crack those coconuts. Meredith’s tip? Have the grocer crack the coconuts for you and put aside the water and meat, just as you would at the butcher counter!

COCONUT ROSE Cream with BERRIES and Cashew Crumb
Serves 6-8


For the rose cream:
2 cups young coconut meat
1 cup coconut water
3 Tbsp Bulgarian rose water (optional)
1/2 cup coconut butter, melted
1-2 Tbsp coconut oil
2-3 drops of Omica Organics stevia
scrapings from 1 vanilla bean, or 1 tsp vanilla extract
pinch of sea salt

For the sweet-and-sour berries:
4 cups mixed berries (blackberry, raspberry, blueberry etc.)
1/2 cup maple syrup
1/4 cup lemon juice
1 tsp vanilla extract
pinch of sea salt

For the vanilla cookie crumb:
1 cup coconut flakes
1 cup cashews, soaked and dehydrated (optional)
4-6 Tbsp coconut nectar
1 vanilla bean, seeds only
pinch of sea salt


For the rose cream:

Blend all ingredients until smooth.

For the sweet and sour berries:

Stir together maple syrup, lemon juice, vanilla and sea salt. Toss with berries.

Allow to marinate overnight, if time permits.

For the vanilla cookie crumb:

Pulse all ingredients in a food processor to make a create a crumb consistency.

To assemble:

Serve approximately 1/2 cup rose cream with 2 small scoops of berries per serving. Garnish with vanilla cookie crumb.

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