Fruity Coconut Dessert


Spring is right around the corner! Finally the the sun is shining and the days are becoming longer. After my run outside yesterday evening I was in the mood for a “summer” treat. I had frozen mango and fresh blueberries and bananas which I combined together in some coconut milk and then topped with a small handful of walnuts and a dash of cinnamon. YUM.

This treat combines carbohydrates and healthy fats. Coconut milk is becoming more popular and is an acceptable fat source in the paleo community. Coconut milk is derived from the meat of a brown coconut. It is a great alternative to cow’s milk and is richer and creamer than many other milks. One serving is equal to 1/4 cup. Like most foods, the quality of coconut milk matters. When looking for a coconut milk to buy at the store, look for a brand with only 2-3 ingredients at most. Make sure sugar is not an added ingredient. I also recommend choosing brands without carrageenan which is a type of emulsifier added to many dairy and non-dairy products. The safety for consumption of carrageenan is questionable which is why I avoid it. I would also recommend avoiding brands that use nitrates as preservatives. Good options include So Delicious CulinaryThai KitchenNative Forest and Trader Joe’s coconut milk. If you have the time, you can always experiment making your very own coconut milk. 🙂

Fruity Coconut Dessert


  • 1/4 cup coconut milk
  • 1/2 cup fruit (any)
  • Small handful of nuts
  • Dash of cinnamon
  • Drizzle of organic honey (optional)
  • Dried coconut chips (optional)


Combine ingredients together in layers and enjoy!



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