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.

Coconut Concentrate

Time: 10 mins

Yield: 375mls


  • 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.