Ingredients:

2 (15-oz) cans full-fat coconut milk, chilled overnight

4 tbsp honey

1 ½ tsp lemon juice

½ tsp lemon zest

2 cups frozen berries plus extra for decoration

1 cup paleo granola

Directions:

1. Chill a mixing bowl in a freezer for 30 minutes.

2. To make the berry sauce in a medium skillet place the frozen berries, 2 tablespoons of honey and ½ tsp lemon juice. Cook over medium heat until it reaches a sauce-like consistency. Remove from the heat and set aside.

3. Take the bowl from the freezer, open the chilled cans of coconut milk and carefully scoop the coconut cream and place it into the chilled bowl.

4. Beat the coconut cream, 1 teaspoon of lemon juice and 2 tablespoons of honey until smooth.

5. Take 4 glasses. To assemble, place a couple of dollops of coconut cream in each glass, then a tablespoon of berry sauce then two tablespoons of the granola. Continue layering in the same order until you use all the ingredients. Top with a few frozen or fresh berries, and serve.

Bon Appetit!