Description
This fruit dip couldn’t be easier to make. It is slightly sweet and minty with a hint of lime and coconut. It is the great addition to any fruit platter.
Ingredients
Scale
- 1 can full fat, unsweetened coconut milk, chilled (for at least 1 week)
- 1/2 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)
Instructions
- 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.
Notes
For more tips on how to make coconut whipped cream (the base of the fruit dip), visit this recipe.
