Fourth of July is here, and we’re celebrating the Sweet Laurel way—with festive, simple recipes that highlight one of our favorite summertime pairings: coconut cream and berries! These naturally sweet, grain-free treats are perfect for any gathering, and they all come together beautifully with a dollop of creamy coconut whip and a handful of juicy, vibrant berries.
Here’s your go-to list for patriotic desserts that are as beautiful as they are delicious.
Our Best Coconut Whipped Cream Tips:
- Chill your cans: Place your coconut milk or cream in the fridge at least 24 hours before whipping. We love using Let’s Do Organic Coconut Cream, Native Forest, or Trader Joe’s Coconut Cream.
- Scoop the solid cream: After chilling, scoop out the solidified cream and leave the liquid behind. Use a chilled mixing bowl and beat with a hand mixer until fluffy.
- Flavor boost: Add a splash of vanilla extract and a little maple syrup or honey for sweetness, if desired.
- Make ahead: You can prep your coconut whipped cream 1–2 days in advance! Just store in an airtight container in the fridge.
Chocolate Cake Mix with Coconut Cream & Berries
A perfect shortcut treat that feels fancy but is so simple!
Ingredients:
- 1 box Sweet Laurel Chocolate Cake Mix
- 1 13.5 oz can Coconut Cream (refrigerated for at least 24 hours)
-
1-2 cups berries: strawberries, raspberries, blueberries
Instructions:
-
Bake the Cake
Prepare 1 Sweet Laurel Cake Mix according to package directions.
We recommend using one 8-inch round cake pan or two 6-inch pans for a layered look.
Bake and allow the cake to cool completely before frosting. -
Frost with Coconut Cream
Once your cake has cooled, transfer it to a serving plate.
Generously spread chilled coconut cream over the top of the cake.
(Tip: For best results, refrigerate your cans of coconut milk overnight. We love Let’s Do Organic and Native Forest brands.) -
Add the Berries
Wash and cut 1–2 cups of your favorite berries.
Start placing them in the center of the cake and work your way outward.
For added depth, layer extra berries toward the center. -
Decorate (Optional)
Finish your cake with a few edible flowers for a festive, fresh touch.
Summer Berry Tart
Grain-Free, Dairy-Free, Refined Sugar-Free
Yields one 8–9 inch tart
Nothing says summer like a fresh berry tart! This seasonal favorite features a buttery almond flour crust, a cloud of whipped coconut cream, and juicy, vibrant berries. It’s a beautiful dessert that’s as wholesome as it is delicious—perfect for summer gatherings, picnics, or just a sunny afternoon treat.
Ingredients
For the Tart Crust:
- 2 cups + 2 tablespoons almond flour
- ½ teaspoon pink salt
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 1 egg
For the Coconut Whipped Cream:
- 2 cans coconut cream, refrigerated overnight (we love Natural Value)
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
For Decorating:
- 2 pints organic strawberries, or any berries of choice
Instructions
1. Make the Crust
Preheat oven to 350°F.
In a food processor, mix almond flour and salt. Add coconut oil, maple syrup, and egg. Pulse until dough forms.
Press into a greased 8–9 inch tart pan.
Bake for 10 minutes, then let cool.
2. Make Coconut Whipped Cream
Scoop solid cream from chilled cans into a bowl.
Beat until fluffy. Add maple syrup and vanilla.
Refrigerate until ready to use.
3. Assemble the Tart
Fill cooled crust with whipped cream.
Top with fresh berries. Serve and enjoy!
Enjoy!
This tart is best enjoyed the same day it’s assembled for ultimate freshness. It's light, naturally sweet, and bursting with summer flavor—a dessert everyone can feel good about.
BERRY CRUMBLE BARS
We’re so excited to share this delicious recipe with you! These Berry Crumble Bars are the perfect summer treat – packed with juicy berries and a buttery, crumbly topping. They're gluten-free, grain-free, and naturally sweetened.
This recipe was created in collaboration with our friend Elizabeth of Purely Elizabeth – an inspiring entrepreneur with the most amazing grain-free granola. We used the Vanilla Almond Butter flavor here, but the recipe works beautifully even without granola.
Yield: One 8×8 pan
Bake Time: 40 minutes
Ingredients
For the Crust:
- 1½ cups almond flour
- 3 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- Pinch of cinnamon
For the Filling:
- 5–6 cups of fruit (fresh or frozen- raspberries, strawberries, blueberries, cherries or a blend of)
- Juice of 1 lemon
- 2 tbsp maple syrup
For the Topping:
- 2 cups almond flour
- ½ cup Purely Elizabeth Grain Free Granola (crushed – optional)
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- ½ tsp cinnamon
- Pinch of Himalayan pink salt
OUR FAVORITE CHIA SEED PUDDING
We’re all about keeping mornings simple, nourishing, and delicious. Enter our favorite chia seed pudding! It’s creamy, fruity, and comes together in minutes — the perfect grab-and-go breakfast or sweet treat after dinner.
This recipe starts with coconut cream — the rich, solid part from the top of a chilled can of coconut milk. We love using Let’s Do Organic or Trader Joe’s Coconut Cream. Can’t find it? No worries — a good quality canned coconut milk with no additives will do. Just scoop the solid cream from the top.
We mix the coconut cream with chia seeds, lightly mashed berries, raw honey, lemon juice, and a splash of vanilla for a treat that’s as dreamy as it is easy.
Chia Seed Pudding Recipe
Serves 2
- 1 cup refrigerated coconut cream
- ½ cup fresh blueberries and raspberries, lightly smashed
- 1 tbsp lemon juice
- 1 tbsp raw honey (optional)
- 3 tbsp chia seeds
- 1 tsp vanilla extract (optional)
Mix everything in a bowl until well combined. Pour into two 4 oz jars, cover, and chill overnight. Serve with extra berries and enjoy within 3 days.
Tip: Keep your coconut cream chilled so it’s always ready for chia pudding, whipped cream, or coconut yogurt!
BROWNIE FLAG CAKE
It’s festive, easy to whip up, and perfect for prepping ahead of your celebration. You can even make it two days in advance, which gives you more time to enjoy the holiday. This delicious dessert is grain-free, refined sugar-free, and topped with a patriotic flair of berries and coconut whipped cream!
Yield: 8x8-inch cake
Bake Time: 30–35 minutes
Ingredients:
For the Cake:
- 2 cups almond, cashew, or sunflower seed butter
- 2 eggs
- 1 cup maple syrup
- 1/4 cup date paste or 4 pitted dates
- 1 tbsp vanilla extract
- 1/2 cup cacao powder
- 1/2 tsp Himalayan pink salt
- 1 tsp baking soda
- 1 cup chocolate chips (reserve some for topping)
For the Coconut Whip Topping:
- 2 cans full-fat coconut milk (chilled overnight)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Blueberries & raspberries (or strawberries) for decoration
Directions:
- Preheat oven to 350°F.
- In a large bowl, beat maple syrup and dates until creamy. Mix in nut butter, then add eggs and vanilla.
- Stir in cacao, salt, and baking soda. Fold in chocolate chips.
- Pour batter into an 8x8-inch parchment-lined pan.
- Bake at 320°F for 30–35 minutes. Let cool completely.
- Scoop out the solid cream from the chilled coconut milk.
- Beat on high until fluffy. Stir in maple syrup and vanilla.
- Keep refrigerated until ready to use.
Assemble & Decorate:
Once your brownie base is cool, spread coconut whip on top. Decorate with berries in a flag pattern—blueberries for the stars, raspberries or strawberries for the stripes.
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