Coconut Mango Fruit Cream
Servings 8
Ingredients
- 1 can coconut milk (400 ml), chilled
- 1/2 cup canned mango pulp (can sub with pureed fresh mango if mango pulp is unavailable)
- 1/2 tsp cardamom
- 4 cups fruits of choice
Instructions
- Scoop the thick part of the coconut milk into a mixing bowl fitted with a whisk attachment. Reserve the liquid for another use, such as smoothies.
- Whip the coconut milk until smooth, then add the mango pulp and cardamom powder. Continue whipping until most of the lumps are gone. Don’t worry if it seems thin, it will firm up when chilled.
- In a separate bowl, prepare your fruit into bite size pieces. Feel free to use any mix of fruit that you have on hand or even a can of drained and rinsed fruit cocktail.
- Combine the whipped coconut mixture with the fruit and stir gently. Refrigerate for at least 4 hours.
- Stir gently again once removed from the fridge and serve cold.
- Enjoy!
Notes
Recipe Cost Breakdown
| Ingredients | Servings: | ||
| Quantity | Measure | Cost | |
| Canned Coconut Milk | 1 | 1.99 | |
| Canned Mango pulp | 1/2 | cup | 0.44 |
| Fruits of choice (i.e. Mango, Grapes, Strawberries, blueberries) | 4 | cups | |
| Mango | 1 | cup | 2.08 |
| Grapes | 1 | cup | 2.48 |
| Strawberries | 1 | cup | 2.75 |
| Blueberries | 1 | cup | 4.40 |
| Total | 14.40 | ||
| Cost per serving | 1.80 | ||