Oct 9 2015

Coconut Cream Fruit Bowls

by Kathryn Budig



My Sweet Tooth’s Hero!

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I’m more of a savory person than sweet, but when my sweet tooth aches, it aches hard! I keep chocolate bars around for those hankerings, but sometimes they just don’t hit the spot. I need something more purposeful. An actual dessert with a spoon instead of breaking off a chunk of chocolate. Oh, and something easy.

My solution to needing sugar (and needing it asap), are these little fruit bowls with a delightful coconut sauce. It takes a few short minutes to put together, minimal clean up, and creates happy taste buds.


Coconut Cream Fruit Bowls

serves 4-6

Assorted fruit according to season. I used:

1 peach, sliced

2 plums, sliced

1 cup wild blueberries

1 cup raspberries

1 cup blackberries

1/4 cup fresh basil, julienne

4 squares sea salt dark chocolate, slivered

1 can light coconut milk

1 teaspoon almond extract

1 teaspoon cinnamon powder

2 tablespoons raw honey


Place coconut milk, almond extract, cinnamon powder, and honey in a blender and blend until smooth. Set aside.

Wash and prep all of your fruit. Combine as desired into small dessert bowls. Drizzle coconut sauce over each bowl (I personally enjoy a pool of this sauce. . .don’t skimp!) and garnish with fresh basil and slivered chocolate.


photos and styling: Cynthia Groseclose