My husband Ricky has a crazy sweet tooth. I’m talking cookies, ice cream, candy, you name it! I’ve been able to sway him towards fruit and away from the peanut butter sugar sandwiches he used to make (yes, seriously). Back when I first started packing his lunches for him I’d always include an apple with his favorite cream cheese dip to help aid the transition. No matter how busy he was that day, he seemed to always find time to eat at least that. As we’ve switched to a plant-based diet I wanted to make a fruit dip for him that he enjoyed just as much as the cream cheese one he was accustomed to. Fortunately, I was successful. In fact, he enjoys this dip even more!
Now, this is a very quick and easy recipe. I don’t believe in making things complicated for the sake of being complicated. I make this recipe quite a lot and it’s always gone within a few days.
Simple Fruit Dip Recipe
Ingredients
- 1 13 oz can of coconut cream
- 1 1/2 cups of powdered sugar
- 1 tsp coconut extract
- 1/4 tsp salt
***You want your coconut cream to be cold, so it’s best to give it adequate time to chill. I place the can in the refrigerator the night before I plan to make the dip.***
1.) Spoon out the hardened coconut cream into a bowl. Do your best to not include any liquid from the bottom of the can.
2.) Break the cream into small chunks with a spoon. Starting slowly, mix it until the chunks break up and you get a smoother consistency.
3.) Add the powdered sugar. Start mixing slowly again and then speed up and mix until smooth.
4.) Add the coconut extract and salt. Mix until everything is fully integrated. Enjoy it with your favorite fruit or keep refrigerated in the meanwhile.
*This recipe is also delicious with vanilla or almond extract, but my personal favorite is the coconut extract.
The Vegan Homesteader 