Creme Fraiche and Berry Parfait


2 (14 ounce) cans regular coconut milk, pre-chilled (see directions)
1 tablespoon non-dairy butter
3 tablespoons evaporated cane sugar
1 teaspoon fresh lemon juice
1 - 2 teaspoons fresh orange juice
dash vanilla extract
dash sea salt
1 pint fresh strawberries, sliced
1 pint fresh blueberries


Refrigerate 2 cans of coconut milk for 24 hours before using.

In a small pot, melt butter and sugar over low heat.  Cook for 2-3 minutes to caramelize sugar, stirring constantly until sugar has dissolved and mixture is smooth and uniform.  Remove from heat and set aside.

Carefully open pre-chilled cans of coconut milk and remove firm, white coconut cream layer from top, avoiding coconut water. Only the cream will be used.  In a mixer, whisk coconut cream on high for 30 seconds or until well blended.  Add caramelized sugar, lemon juice, orange juice, vanilla, and sea salt. Blend for an additional 30-60 seconds.

To serve, layer berries and creme fraiche in individual glasses or a large clear bowl.  Serves 4-6

Recipe from Spork-Fed by Jenny Engel and Heather Goldberg.  Shared with permission by Some the Wiser.