Layered Berry and Coconut Mousse

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing dessert with vibrant berry layers and creamy coconut, set to a delicate texture. This recipe, ready in about 15 minutes, layers fresh raspberries, fresh blueberries, coconut cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Dessert cuisine 320 cal/serving

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Ingredients

1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 tablespoons coconut flakes

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Instructions

Step 1: In a small bowl, combine 1 cup fresh raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Stir gently and let sit for 10 minutes until the berries release their juices and the sugar dissolves.
Step 2: In a separate bowl, beat 1/2 cup chilled coconut cream with 1/2 teaspoon vanilla extract and 1 tablespoon sugar using a hand mixer until smooth and fluffy, about 2 minutes.
Step 3: Spoon 1/4 cup of the macerated raspberries into the bottom of a glass. Spread 1/4 cup of the coconut cream mixture on top. Add 1/4 cup fresh blueberries, then another 1/4 cup of coconut cream mixture. Top with 1/4 cup of the remaining macerated raspberries and 2 tablespoons coconut flakes.