My friends, ever since I discovered the goodness of coconut whipped cream, I have not been able to stop making it!
My mind keeps coming up with ways to make use of it. First I used it as a topping to my Chocolate Coffee Avocado Pudding, second it was the filling to my Chocolate Coconut Cream Cups, now it’s this beautiful Coconut Mojito Fruit Dip.
Can’t stop! Won’t Stop!
What’s great about making coconut whipped cream is that it so easy, so simple, and yields a creamy, rich texture with a light coconut flavor that is the perfect backdrop for other flavors.
When I was thinking of ways to make use of the bounty of delicious fruits that summertime offers I didn’t just want to make a fruit salad. So, I thought of a fruit dip. You know that sweet, creamy stuff that comes with store-bought fruit platters. As a kid I thought it was delicious. Now, I think it’s sickeningly sweet; I’d much prefer the fruit au natural.
Not true with this Coconut Mojito Fruit Dip; it accompanies fresh fruit like a dream. The coconut whipped cream is rich, creamy, and sweetened just a tad, but not too much to take away from the sweetness of the fruit. The chopped mint adds a freshness, while the lime zest adds a tropical taste.
It’s pretty much the best parts of summer in a bowl, with a side of various fruits.
Don’t worry, there isn’t a drop of rum in the fruit dip. Although that would be delicious, I’m afraid any more liquid than the teaspoon of lime juice would turn the coconut whipped cream into a watery mess. So, you can give kids the green light to dig right in.
A bonus: this fruit dip is the perfect thing to bring to a summer party. You can make the dip ahead of time, keep it in the fridge just until you’re ready to serve. Or you can hoard it all to yourself as a light, refreshing summertime dessert.
BTW, 4th of July is just around the corner. This fruit dip would be the ultimate addition to any rocking 4th of July party. Especially if you serve the Coconut Mojito Fruit Dip with some fresh raspberries and/or strawberries and blueberries for that red, white, and blue color scheme. Show some American pride!
- 1 can full fat, unsweetened coconut milk, chilled (for at least 1 week)
- ½ cup fresh mint leaves, packed (I used a mixture of peppermint and spearmint but any fresh mint will work great)
- 3 to 4 tablespoons agave nectar
- Zest of 2 limes
- 1 teaspoon fresh squeezed lime juice
- Pinch fine sea salt
- Fresh fruit for serving (suggestions: honey dew melon, raspberries, blueberries, blackberries, and strawberries)
- At least 15 minutes before you’re going to make the fruit dip, place a medium-sized mixing bowl plus the beaters to a hand mixer in the freezer or refrigerator.
- Chop up the ½ cup mint leaves; set aside.
- Gently remove the chilled can of coconut milk from the refrigerator, trying not to tip the can. Quickly flip the can upside down. Open the can and dump out the coconut water, reserving it to use in a smoothie or other recipe. Scoop the coconut cream out of the can and into the chilled bowl. Using your hand mixer beat the cream until it is smooth and fluffy.
- Add the remaining ingredients (except the fruit) and use the hand mixer to incorporate them evenly. Place in the refrigerator until you are ready to serve.
- Serve the fruit dip with fresh fruit of your choice.
- Store the leftover fruit dip in the refrigerator for up to 3 days. When kept in the heat the coconut whipped cream will melt. So, keep it in the refrigerator just before serving.