- 125 ml coconut concentrate
- 125 ml filtered water
- 90 g honey
- 1/4 tsp sea salt
- 30 g raspberries
- 75 g strawberries, hulled and halved
- 1/2 kiwi fruit, peeled, halved, and slice into thin slices
- Pinch floor cinnamon
- Place the coconut concentrate, water, honey and salt in a blender and blend for a few seconds, or until thoroughly incorporated. If the combination is too solid, add more water a tablespoon at a time until desired regularity is reached.
- Divide the combination into four mugs or bowls and top with the new fruit. Put in a dusting of cinnamon to each, and serve immediately.
*Note: In order to measure the coconut concentrate, it is best to soften it in a tepid to warm water bath before use as it is sound at room heat.
Variation: Feel free to switch up the fruit and spices–mango and lime zest would be nice, as would pomegranate seeds or blackberries.
Time: 10 mins
- 260 g dried, fine shredded coconut (unsweetened)
- 1 tablespoon coconut oil
- Sea salt to taste
You will also need: High-powered blender or food processor
- Place the coconut flakes, coconut oil and salt in the blender.
- Process on high speed, while pressing down with a tamper (you may have to stop and do this manually if you are using a food processor chip). Process for approximately a minute at the same time, taking breaks in order to not overheat the electric motor. After about 5 to ten minutes, you ought to be still left with a dense, creamy paste.
- Pour into a cup jar.
Storage: Keep well at room temperature for a couple of months.