Food & Recipes
Bring this colorful, organic fruit salad and vegan dip to your next BBQ and you'll be the hero of the party. ?   Ingredients:   Salad
  • Organic Mini Watermelon, cubed
  • Organic Mango, cubed
  • Organic Pineapple, cubed
  • Organic Cotton Candy Grapes
  • Organic Blueberries
  • Organic Red Grapes
  • 2 cans Coconut Cream
  • 1 tsp Vanilla or 1/2 tsp Vanilla Bean Paste
  • 1 tbsp Natural Sweetener of Choice (ex. Agave, Honey, Maple Syrup) - optional
  • 2 tsp. Lemon Juice  
Vegan Fruit Dip | Ingredients | NJ   Instructions:
  1. Place the can of coconut cream in the refrigerator for a minimum of 4 hours, or in the freezer for 1 hour.
  2. Wash, cut, and assemble the fruit in a bowl. Set aside.
  3. Open the chilled cans of coconut cream, and use a spoon to scoop out the hardened coconut cream off the top of the cans. Try not to get any of the liquid from the bottom of the can, as this will result in a less thick, fluffy dip.
  4. Add the cold coconut cream to a large bowl. Use an electric mixer on medium speed to beat the coconut cream until fluffy (about 3-4 minutes).
  5. Add the sweetener, lemon juice, and vanilla. Mix until well combined (about 1 minute).
  6. Spoon into a serving bowl and serve immediately or store covered in the refrigerator. Once refrigerated, the dip may harden a little and need to be rewhipped before serving.
  7. Enjoy the fruits of your labor! (Pun intended)
  Rainbow Fruit Salad with Vegan Coconut Dip | NJ