Coconut Cream Bowl

This coconut cream bowl topped with fresh summer time fruits is perfect for a dessert or nice snack!

  • 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


  1. 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.
  2. 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.

Coconut Concentrate

Time: 10 mins

Yield: 375mls


  • 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


  1. Place the coconut flakes, coconut oil and salt in the blender.
  2. 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.
  3. Pour into a cup jar.

Storage: Keep well at room temperature for a couple of months.

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