Servings: 2

⅔ cups coconut milk (canned) ⅔ cups coconut milk (canned)
1⅓ cups diced frozen mango (do not defrost) 1⅓ cups diced frozen mango (do not defrost)
1 teaspoon vanilla 1 teaspoon vanilla
2 cups fresh blueberries or blackberries 2 cups fresh blueberries or blackberries

Microwave the coconut milk for 20 seconds if it has been in the refrigerator.
To a blender or food processor, add coconut milk and frozen mango. Blend on high until smooth.
Add vanilla and blend again for several seconds.
Evenly divide berries among four dishes. Top with coconut mango cream.

For a variation, add ⅓ cup frozen raspberries to coconut milk and mango (step 1). The pink color is beautiful on top of the berries.  For a variation, add ⅓ cup frozen raspberries to coconut milk and mango (step 1). The pink color is beautiful on top of the berries.