Fruit Salad with Fresh Coconut Cashew Cream
Desserts 1 180 minutes
Fruit salads are great for breakfast or for a refreshing afternoon snack. But when they’re enjoyed as a dessert, they’re mainly topped with whipping cream, yogurt, or chocolate sauce. This coconut cashew cream is a delicious alternative to the usual toppings you would add to your fruit salad.
Mary Luciano
Ingredients
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¼ cup blueberries
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¼ cup raspberries
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¼ cup blackberries
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¼ cup strawberries (sliced)
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1 can coconut milk (full fat)
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1 cup cashews
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2 tablespoons coconut butter
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1 tablespoon honey (or vegan sweetener)
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1 teaspoon vanilla bean powder
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5 drops coconut flower essence
Directions
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In a blender, combine the coconut milk, cashews, coconut butter, honey, vanilla bean powder, and coconut flower essences. Blend until smooth.
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Transfer the coconut cashew cream to a dish and allow it to set for 2 to 3 hours or overnight in the refrigerator.
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Place 1/2 cup mixed berries in a bowl. Top with coconut cashew cream sauce. Add the remainder of the mixed berries and finish off with a last topping of coconut cashew cream. Add a strawberry or fresh mint for garnish.
Fruit salads are great for breakfast or for a refreshing afternoon snack. But when they’re enjoyed as a dessert, they’re mainly topped with whipping cream, yogurt, or chocolate sauce. This coconut cashew cream is a delicious alternative to the usual toppings you would add to your fruit salad.
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