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
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