Mother’s Day Blueberry Dessert

The more you eat raw food, the simpler it becomes. When I’m by myself, what I eat at home tends to be bare-bones, if I’m not in restaurants with friends. But when I have a Sunday dinner for my family, or a special occasion, I make it fancier. I’m not always the greatest at planning ahead, so sometimes I open the fridge and make something up, based on one ingredient I’d like to use.

Yesterday my two youngest kids made a lovely Mother’s Day dinner. I had a quick brainstorm about how to make the two pints of blueberries (currently in season) in the fridge into a dessert.

I put some young Thai coconut meat (1/2 cup?) and coconut liquid (1/2 cup?) into my BlendTec, with a little lemon juice (1 Tbsp?) and agave (2 Tbsp?), plus some cashews (1/3 cup?) and 6 frozen strawberries. I whizzed it up into a cream sauce and served it with ½ cup blueberries in each of five crystal glasses as a parfait. Yum, everyone gobbled it up.

(I put question marks after the measurements because I didn’t measure, so these are guesses—don’t hold me to them!)

7 thoughts on “Mother’s Day Blueberry Dessert

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  1. They look great! I will have to try it! Why is the mixture not red from the strawberries? Anytime I put strawberries or beets into something it turns pink or red…..

  2. Sounds delicious Robyn.
    What is the difference between Young Thai Coconut meat and standard coconuts? Can you substitute one for the other – can’t say I’ve seen the former for sale here in the UK.

  3. Robyn, My friend and I have tickets to your class in St. George this week. My friend now cannot go and I was wondering if my husband can use her tickets instead? If he shows up with her ticket will he be let in? Thanks!

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