Coco Fruit Salad

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A festive dessert! Maybe not a fruit salad in a traditional sense but a mix of persimmon, mango, coconut and kiwi. Best served cold in a small glass. If you can’t get persimmon, why not try another fruit, nectarine maybe? Great for breakfast, snack and desserts! Delicious and healthy! Slightly less healthy, but probably really, really good, would be to add one tablespoon of Malibu liqueur in the coconut/yoghurt mix…

Makes 4-6 small servings.

Ingredients

1 mango
Zest of a lime
(chili flakes – optional)

2 kiwis

4 tbsp coconut cream
8 tbsp pureed persimmon (about 1 fruit)
Dash of salt

75 ml coconut cream
75 ml Greek yoghurt
dash of salt
1 tsp agave syrup

Chopped pistachios

1. Cut the mango into pieces and puree in a blender (or handheld mixer). Add the lime zest and, if you want to experiment with a spicier version, add some chili flakes. From a small spoon, drop piles on a sheet of baking parchment and, using the back of the spoon, flatten into thin rounds. Dry in a food dehydrator on 45-50C or in an oven for 10-12 hours.
2. Puree the kiwis and pipe them onto a sheet of baking parchment and dry them as well.
3. Cut the persimmon into chunks, run in a small blender (or a hand held mixer), combine with the coconut cream and salt and pour into serving glasses.
4. Combine the coconut cream, Greek yoghurt, salt and agave. Place in a plastic bag and pipe the mixture on top of the persimmon cream.
5. Place in the fridge to chill.
6. Serve with chopped pistachios and some of the dried fruit pieces on top.