Red, White, and Blue Dessert Nachos

For the cinnamon tortilla chips:
Preheat oven broiler. Use a star-shaped cookie cutter to cut star “chips” from each tortilla. Or just use a knife to cut tortillas into small triangles. Place one layer of chips (they should not overlap) on a parchment-lined baking sheet. Brush each chip with canola oil. Toast under the broiler for about 5 minutes. When chips turn lightly golden, remove from the oven. Immediately sprinkle sugar and cinnamon over each chip.

For the coconut cream:
In a large mixing bowl, add the Neufchâtel, coconut milk, vanilla extract, and sugar. Use a hand mixer to blend for about 2 minutes, or until the mixture is smooth and creamy.

To assemble the nachos:
Place several cinnamon tortilla chips on a serving plate. Top with plenty of fresh blueberries and diced strawberries. Drizzle the coconut cream all over the top.