Fruit Salad with Fresh Coconut Cashew Cream

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. 

Breakfast, For children

This coconut cashew cream is a delicious alternative to the usual toppings you would add to your fruit salad.

Fruit Salad with Fresh Coconut Cashew Cream

Ingredients:

• ¼ cup blueberries
• ¼ cup raspberries
• ¼ cup blackberries
• ¼ cup strawberries (sliced)
• 1 can coconut milk (full fat)
• 1 cup cashews
• 2 tablespoons coconut butter
• 1 tablespoon honey (or vegan sweetener)
• 1 teaspoon vanilla bean powder
• 5 drops coconut flower essence

Directions:

In a blender, combine the coconut milk, cashews, coconut butter, honey, vanilla bean powder, and coconut flower essences. Blend until smooth.

Transfer the coconut cashew cream to a dish and allow it to set for 2 to 3 hours or overnight in the refrigerator.

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.

Enjoy!!