As I am writing this, it is Valentine’s Day and I cannot think of anything more annoying than making my favorite brownie recipe and not being allowed to eat even the tiniest bite. Of course, that was the self-assigned cooking task for this morning. Damn you, Whole30 diet. I did not make the brownies to torture myself endlessly, but rather to (a) prove to all my darling blog followers how much I am willing to sacrifice for you, and (b) because it was on the schedule to make for a future Dahlia Kitchen blog post (hint, it will be my last post for February). Ok, pity party over.
All of that grumbling aside, Patrick and I have actually been enjoying the “dessert” we have been eating during Whole30. Our absolute favorite is fresh mango and coconut “whipped cream.” This post takes that recipe and makes it a little fancier, lest you worry that I thought I could get away with posting cut up mango and calling it a recipe. But seriously, mango does not need much “dressing up.”
Not only is this recipe one of our Whole30 favorites, it might now be one of our favorite go-to desserts ever. I know, that is a bold claim. This dessert is easy to make, fresh, beautiful, relatively healthy (depending on how much “whipped cream” you consume), and is the perfect summer dessert option (so keep this in mind for all your backyard dinner parties in the warm months ahead). Try it this spring, which is
approximately exactly 31 days away, but no one is counting.
WHOLE30: FRUIT BOWL WITH COCONUT “WHIPPED CREAM”
makes two bowls
4-6 ounces blueberries
1 large mango
4-6 ounces sliced strawberries
2 tablespoons shredded coconut, unsweetened
6-7 ounces unsweetened coconut milk
seeds of 1 vanilla bean
1-2 teaspoons coconut flour (optional)*
chia seeds for garnish
cinnamon stick, for grating as garnish
Preheat oven to 350 degrees F.
If your coconut milk has separated in the can (I have yet to open one that hasn’t separated), empty the milk into a small bowl and whisk until homogenous. Put the coconut milk in your freezer for 15 minutes while you prepare the rest of the ingredients.
Cut fruit into bite sized pieces. Sprinkle the shredded coconut on a baking sheet and toast in oven for 2-4 minutes, until golden brown.
In a food processor or blender, blend coconut milk, vanilla bean seeds, and coconut flour (if using) for 1-2 minutes (until mixture reaches a similar consistency to that of whipped cream).
Divide fruit between two bowls and top with whipped coconut cream, chia seeds, toasted coconut, and cinnamon gratings.
*The coconut flour can be used as a thickener for your “whipped cream” but is not necessary. Be careful of adding too much, otherwise the cream may become grainy.