Crisp Topping

1. Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. In your food processor, add the pecans and coconut. Blend until coarsely chopped, about 15 seconds.
3. Spread the chopped pecans + coconut in an even layer on the rimmed baking sheet. Roast in the oven for 5-8 minutes, until toasted and golden brown.
4. Remove from the oven and cool. The toasted pecans + coconut will keep in an airtight container for at least 1 week if you want to prep in advance.

Assemble

1. In 4 small bowls, add the berries. Top with a squeeze of fresh orange juice, and sprinkle on 1-2 tablespoons of the chopped pecans + coconut. Serve with coconut whipped cream.