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Fruit with Whipped Coconut Cream

Active Time: 15 minutes

Makes 6 servings


  • 3 bananas
  • 3 kiwi
  • 2 cans full fat, unsweetened canned coconut milk, chilled in the fridge for at least 1 hour
  • 1 teaspoon vanilla
  • 2 tablespoons raw honey
  • Dash sea salt
  • Dash cinnamon


  1. Chill a metal mixing bowl in the freezer for 5-10 minutes.
  2. Open the cans of coconut milk and use a spoon to scrap out the top layer of thick cream into your chilled mixing bowl. The remaining coconut water can be discarded or used in smoothies.
  3. Add vanilla, honey, and a pinch of sea salt to the mixing bowl and use a hand blender to blend on high until whipped, about 5 minutes.
  4. To make 2 servings, peel 1 banana and 1 kiwi. Slice into bite sized pieces and divide between 2 serving bowls. Top with 2 tablespoons of whipped coconut cream. Sprinkle with cinnamon.
  5. Store the remaining whipped coconut cream in a covered bowl or airtight container in the fridge. Rewhip if needed.