Sunday, March 22, 2015

Fluffy Fruit Dessert (Whole 30 & Paleo)

1 can full fat coconut milk
(I use Trader Joe's Extra Thick Coconut Cream)
12 oz fresh cranberries
16 dried apricots
1 lb seedless grapes, cut in half
2 medium apples
1/2 c pecan halves
1 t vanilla extract

Preheat oven to 350 degrees. Put your mixing bowl and beater in the freezer.
Wash cranberries and set aside a few for garnish. 

Place the rest in the bowl of a food processor with the dried apricots and grind them until the mixture has the consistency of relish. 

In a large bowl, toss the cranberry apricot relish with the cut apples and grapes. Cover tightly and place in fridge. 

Meanwhile, spread the pecans on a baking sheet in a single layer and toast for 5-7 minutes until golden. Be sure to keep an eye on them. They can burn quickly. When they cool, chop and set aside. Save a few for garnish. 

With chilled bowl and whisk/mixer, beat cream until fluffy, slowly adding vanilla as you mix. Stir whipped cream into fruit mixture and stir in nuts. Top with garnishes you set aside earlier. Serve as dessert or as a side dish. If you want to make it a bit sweeter, you can add in 2 teaspoons of Truvia to the cream as you are whipping it. 

*I saw the original recipe for this in a Paleo magazine. I altered it a little. Make it yours!

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