• Place the cans of coconut cream in the refrigerator for at least 6 hours (or overnight). After at least 6 hours in the fridge, open the cans of cold coconut cream and scoop out the solid cream into a mixing bowl, leaving the liquid behind. (You can save the liquid coconut cream for
  smoothies!)
• Using a hand mixer or stand mixer, whip together the coconut cream, FlavCity Berries and Cream Protein Smoothie, and maple syrup until it’s light and fluffy, about 2-3 minutes.
• In a 5x7 dish, start by placing a single layer of Simple Mills cookies, covering the bottom of the dish.
• Spread a layer of the whipped berry coconut cream mixture over the cookies.
  
• Arrange a layer of sliced strawberries and blueberries over the whipped berry coconut cream layer.
  
• Repeat the layers one more time; cookies, whipped berry coconut cream mixture, and fresh berries. You should end with a layer of berries on top.
• Cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours or up to overnight.
  
• Remove the cake from the refrigerator and cut into squares to serve immediately. Enjoy!

Recipe notes:

• If using FlavCity plant-based protein smoothie, use two scoops instead of one.
• You can substitute or add other berries such as raspberries or blackberries for variety.
• For an extra touch, garnish with mint leaves before serving.