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Sweet Coconut Cream (Serves: 6 to 8)

This versatile and delicious delight is completely dairy free. Enjoy it in a fruit parfait, spoon it over fresh pineapple slices, or dollop it onto warm fruit compote. Chilling ahead of time is optional; this step makes for a creamier, thicker product.

Ingredients:
1 15-ounce can organic coconut milk
2 tablespoons agave nectar (or to taste)

Instructions: Shake the coconut milk can and place in the refrigerator to chill several hours or overnight, if desired. Remove milk from the can and combine with agave nectar to taste.


Serving Idea #1:
Fresh Pineapple with Sweet Coconut Cream

Ingredients:
1 fresh pineapple
1/2 cup Sweet Coconut Cream
shredded coconut and whole mint leaves for garnishInstructions:
Slice the pineapple into chunks and set aside. In a separate small bowl, combine the coconut milk and agave nectar to taste. Whisk to combine and chill, if desired, before spooning over the pineapple. Top with shredded coconut and whole mint leaves.

Serving Idea #2:
Fruit Compote with Sweet Coconut Cream

Ingredients:
2 cups mixed chopped organic fresh or frozen fruit (good choices are apples, pears, peaches, blueberries, strawberries, and raspberries)
1/2 cup white grape juice concentrate or apple juice concentrate
1 recipe Sweet Coconut Cream
mint leaves for garnish

Combine fruit and juice concentrate in a saucepan over medium heat. Bring to a simmer and cook for about 5 minutes or until fruit becomes soft. Serve warm compote with Sweet Coconut Cream and garnish with mint leaves.

© Clark Wellness; all rights reserved. Used by permission.

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