How to make
In a bowl, mix the mascarpone, sugar, coconut oil, almond oil, coconut milk and vanilla and beat the mixture with a mixer until it turns into a smooth cream.
Refrigerate it for 30 minutes.
Then remove the cream and add the coconut shavings and cranberries.
Stir and place it back in the fridge.
Serve the cream in bowls and decorate it as desired. The cream is also very suitable for cakes.
The coconut cream with mascarpone is ready.
