To make coconut whipped cream:
Depending on how many servings you want, chill cans of coconut milk a minimum of 24 hours in the refrigerator. The longer the better. When ready to prepare, remove the can(s) from the refrigerator. Open the can from the bottom, pouring off the thinner, milky part and reserving for other uses, like making smoothies, soups or adding to sauces. Scoop out the thick coconut “cream” that remains in the can and put it into the bowl of a mixer or the canister of a hand blender.
Whip until cream reaches your desired thickness. If it becomes thicker than you’d like, you can mix back in some of the thinner reserved coconut milk. Sweeten to taste with stevia or xylitol.
Layer berries (any or all of a mixture of strawberries, blackberries, blueberries, raspberries) with coconut cream. Top with toasted coconut if desired.