This year for Thanksgiving I was put in charge of the fruit salad. And I’m not going to lie, I wasn’t thrilled. Of course, you should realize that by “fruit salad” what my family was really requesting was the typical S.A.D. version that uses hydrogenated oils (aka: Cool Whip) stuffed full of stale high-fructose-corn-syrup-laden mini marshmallows.
No thank you.
Thankfully, I realized I could real foodify the fruit salad very easily. Add some delicious REAL whipped cream and you’ve already won most of the battle. But then I remembered that my sister is currently off dairy (as her nursing babe has issues with it).
No problem, I thought. I’ll just switch out the whipped cream for a delicious coconut version.
And delicious it was. We ate it super chilled and it was almost ice-cream like. A delicious tropical ice cream with absolutely no guilt attached.
Feel free to use whatever fruit tickles your fancy. I love recipes that serve as jumping off points for my own creativity.
Coconut Whip Cream
This is super yummy served cold. If I make this the same day I serve it, I will keep it in my freezer until 30- 40 minutes before and then transfer to the fridge. If you make it earlier than that I would pull it out of the freezer sooner before it becomes rock hard. Or you could just put it in the fridge and call it good.
I love the color the raspberries and blueberries turn this. So festive for the Holiday Season.
What’s in your favorite fruit salad?
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