Coconut Cream Bowl
This coconut cream bowl comes from The Autoimmune Paleo Cookbook by Mickey Trescott. Topped with fresh summer fruits, it is perfect for a dessert or sweet snack!
- 125 ml coconut concentrate (recipe below)
- 125 ml filtered water
- 90 g honey
- 1/4 tsp sea salt
- 30 g raspberries
- 75 g strawberries, hulled and halved
- 1/2 kiwi fruit, peeled, halved, and cut into thin slices
- Pinch ground cinnamon
Place the coconut concentrate, water, honey and salt in a blender and blend for a few seconds, or until thoroughly incorporated. If the mixture is too thick, add more water a tablespoon at a time until desired consistency is reached.
Divide the mixture into four cups or bowls and top with the fresh fruit. Add a dusting of cinnamon to each, and serve immediately.
*Note: In order to measure the coconut concentrate, it is best to soften it in a warm water bath before use as it is solid at room temperature.
Variation: Feel free to switch up the fruit and spices-—mango and lime zest would be nice, as would pomegranate seeds or blackberries.
Time: 10 mins
- 260 g dried, fine shredded coconut (unsweetened)
- 1 tablespoon coconut oil
- Sea salt to taste
You will also need: High-powered blender or food processor
Place the coconut flakes, coconut oil and salt in the blender.
Process on high speed, while pushing down with a tamper (you may have to stop and do this manually if you are using a food processor). Process for about a minute at a time, taking breaks so as to not overheat the motor. After about 5 to 10 minutes, you should be left with a thick, creamy paste.
Pour into a glass jar.
Storage: Keeps well at room temperature for a few months.
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