This breakfast fruit salad with vegan coconut cream combines the sweetness of fresh berries with the creamy richness of chilled coconut milk to make for a filling and nutritious morning meal that also happens to be animal friendly! Enjoy!
Coconut milk is more than just a smooth texture fit to replace dairy products -- it carries with it an impressive nutritional profile. Coconut milk contains vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus. It is also effective topically, for both the skin and the hair. Although it contains saturated fat, it is the kind that the body can recognize and process properly without clogging your arteries or making you put on weight. This breakfast fruit salad with vegan coconut cream recipe makes it easy to love and avoid the dangers of dairy.
Fruit Salad with Vegan Coconut Cream
From the Organic Authority Files
- 1 cup of berries
- 1 can (14 ounces) BPA-free coconut milk
- 1 tablespoon maple syrup, agave or honey (non-vegan)
- 1/4 teaspoon vanilla extract
- 1 tablespoon cocoa powder (for chocolate version, optional)
- Fresh mint for garnish
Store the coconut milk in the refrigerator overnight. In the morning, open and scoop out the thickened part of the coconut milk and place in a bowl (save the liquid for a delicious smoothie). Whisk the maple syrup and vanilla into the mixture until smooth. If you would like a chocolate coconut cream, add the cocoa powder as well. Serve the cream in a single-serving bowl and top with the berries. Serve with fresh mint for added sweetness and aroma. Bon Appetit!
Photo Credit: Average Jane