I made this dish for breakfast and I realized after one bite that it tasted much more like dessert than breakfast. But, as I’ve never been opposed to sweet treats in the morning, I continued eating and enjoying this incredibly smooth and creamy dish. Fresh fruits from your farmers’ market friends are essential. The cream adds some richness and spicy complexity to the dish and would also do well chilled in the freezer before serving.
Summer Fruits with Coconut-Cinnamon Spiced Cream
Handful of blueberries
8 macadamia nuts
1 handful shredded, unsweetened coconut flakes
½ frozen banana
A pinch of vanilla powder, cardamom, and ground ginger
¼ cup coconut water
Slice the fruits and place them in a large bowl. Add the nuts, coconut flakes, frozen banana, spices and coconut water to a powerful blender and blend on high until well mixed. To serve, mix the cream with the fruits and top with lots of cinnamon. This can serve a few people, as it’s very filling. Garnish with mint leaves if you have them on hand.