Tuesday, April 14, 2009

Redefining Dessert.

The other night, I went to a potluck at a friend's house. I brought a kale and collard salad, marinated and mixed in with hemp seeds and avocado. Along with that, I made a layered fruit salad containing strawberries, kumquats, green grapes, bananas, oranges and goji berries. To top it off, I made a whipped cream that I think would be heavenly on just about any combination of fruit. Or as my friend said, on anything at all...


Heavenly Whipped Topping
  • Meat of four young coconuts
  • 2 Tbsp honey
  • sprinkling of sea salt
  • 1 vanilla bean scraped (or vanilla extract if you don't have beans)
  • 1 champagne mango (or 1 regular mango, or pineapple, or you get the idea)
  • 1 Tbsp lecithin crystals (optional, and they add a firmer texture)
  • 2 Tbsp of coconut butter (again, optional, and you can sub coconut oil, but this stuff is heaven)
Process in food processor, adding some of the water from the coconuts until it's perfectly smooth, but still thick. Refrigerate to set. Pour on fruit, raw granola, or someone you love.

5 comments:

earthmother said...

I like that last little step of your recipe. :O

I'm currently having a torrid affair with champagne mangoes. :D

Leah said...

I'm so happy to have found your blog! I'm excited about raw foods again ;)

Mandy said...

yum

the raw cowgirl said...

I've been making coconut cream for awhile now - it's been my "raw" saver.... but I've never thought of adding a champagne mango to it! Thanks for the idea.

Gloria said...

I was just dreaming of whipped cream to drizzle on fresh berries! Berry season is around the corner in upstate NY!!