Coconut Crepes with Blended Berries and Coconut Whip Cream

There’s something about a plate of crepes that instantly feels like a little getaway. They’re light, delicate, and just the right mix of sweet and comforting. Whether it’s a slow Sunday morning or a cozy brunch for two, crepes always bring that café-style charm right into your kitchen.

This Coconut Crepe recipe takes that feeling and layers it with tropical flair. Made with creamy coconut milk and topped with a soft swirl of coconut whipped cream and blended berries, it’s a dish that tastes like a sunny morning, no matter the season.

The magic of this recipe is in its balance. The crepes are thin and buttery with a hint of vanilla, while the topping is cool and creamy with bright, juicy berries. Each bite is soft, light, and full of flavor without ever feeling heavy.

A Little Bit About the Inspiration

At Quirky Kitchen Café, we love recipes that feel familiar but have a creative twist. Crepes are such a simple pleasure, yet there’s so much room to play with texture and flavor. Coconut milk adds a gentle richness and just enough sweetness that pairs beautifully with fruit.

The topping is where it really shines. Instead of a traditional whipped cream, we use coconut cream, giving the crepes a smooth, tropical finish. The blended berry mix adds color, a touch of tartness, and a splash of freshness that keeps the dish feeling light.

Making the Perfect Crepe

The secret to good crepes is all about texture. You want a batter that’s smooth and pourable, almost like heavy cream. Too thick, and they’ll be dense. Too thin, and they’ll tear.

A quick blend of flour, eggs, coconut milk, a bit of water, sugar, and vanilla creates a batter that’s easy to work with. The melted butter brings richness and helps the crepes release cleanly from the pan.

Once your pan is hot, a small ladle of batter is all you need. Swirl it around gently until it coats the pan in a thin layer. The first crepe might be a test run, but once you get the feel for it, they’ll turn out beautifully golden every time.

The Coconut Whip and Berry Topping

While the crepes cook, it’s time to make the topping. This part is as easy as it is delicious.

Start by whipping chilled coconut cream until light and fluffy. You’ll get that smooth, airy texture that makes every bite feel special. Then, lightly blend frozen mixed berries with a small drizzle of maple syrup. The result is a vibrant mix that’s part sauce, part fruit.

Gently fold half of the berry mixture into the whipped coconut cream for a marbled, berry-streaked topping. The rest of the berries go right on top of the finished crepes, creating a colorful, café-style presentation that looks as good as it tastes.

Bringing It All Together

Stack your crepes or roll them up, spoon the coconut whip across the top, and finish with the blended berry mix. The colors are stunning — deep reds and purples against the pale golden crepes and fluffy cream.

Each bite is light but indulgent. You get the sweetness of the coconut, the tang of the berries, and the buttery warmth of the crepe itself. It’s the kind of dish that makes you slow down and enjoy the moment.

Serve it with coffee, tea, or a glass of sparkling water with a squeeze of lime for a little extra brightness.

Why It Belongs at Quirky Kitchen Café

This recipe captures exactly what we love about brunch here at Quirky Kitchen Café. It’s comforting yet creative, elegant yet simple enough to make at home. It brings together familiar ingredients in a way that feels new and exciting.

Whether you’re hosting friends, treating yourself, or just making something a little special for breakfast, these Coconut Crepes deliver the perfect mix of cozy and fresh.

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Recipe Card

Coconut Crepes with Blended Berries and Coconut Whip Cream

Serves: 2–3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the Crepes:

• 1 cup flour

• 1 cup coconut milk

• 1/2 cup + 1 tablespoon water (add more if too thick)

• 2 eggs

• 1 teaspoon salt

• 2 tablespoons sugar

• 2 teaspoons vanilla extract

• 5 tablespoons butter, melted

For the Topping:

• 1 can coconut whipping cream, chilled

• 1/2 cup frozen mixed berries

• Dash of maple syrup

Instructions

1. Make the Crepe Batter:

In a bowl, whisk together flour, coconut milk, water, eggs, salt, sugar, and vanilla extract until smooth. Slowly add melted butter and mix until fully combined. The batter should be thin and pourable.

2. Cook the Crepes:

Heat a non-stick pan over medium heat and lightly butter the surface. Pour in about 1/4 cup of batter and swirl the pan to spread it evenly. Cook for 1–2 minutes until the edges lift easily, then flip and cook the other side for about 30 seconds. Repeat until all the batter is used.

3. Make the Berry Topping:

Lightly blend frozen berries with a drizzle of maple syrup until they form a slightly chunky sauce.

4. Make the Coconut Whip:

Whip the chilled coconut cream until light and fluffy. Gently fold in half of the berry mixture to create a marbled look.

5. Assemble:

Layer or roll the crepes, top with coconut whip, and spoon the remaining berry mixture over the top.

6. Serve:

Enjoy immediately while the crepes are warm and the topping is cool and creamy.