This recipe was inspired by a recipe I found at Homemade for Elle. I was searching the internet for a dairy free dip to serve with fruit, and found this recipe. I don’t know about you, but when the weather is hot, I really lack ambition in the kitchen. I was looking for something that would be as easy as possible to put together. That was when I found this recipe at Homemade for Elle. I liked that the ingredient list was short and that I had almost everything that was needed to recreate her recipe. One of the things that I didn’t have was coconut milk, but we had a can of coconut cream. I thought that by using the cream, I could create a more fluffy dip.
Coconut butter is not a dairy product made from coconut oil. Think peanut butter only made from coconuts. In this instance, coconut butter refers to pureed coconut. Make sure you get the right ingredients. I went to several stores looking for coconut butter and twice I was directed to the dairy case and to a margarine made from coconut butter. That will not work for this recipe. If you cannot find coconut butter in your area or if it is too expensive for your taste, you can easily make your own. There is a recipe/instructions over at the Kitchn that you can find here.
This was very easy to put together. Aside from using coconut cream instead of coconut milk, we added 3-4 drops of lemon essential oil to the recipe to give it a touch of tartness. (Warning: Not all brands of essential oils are edible. If there are not food supplement information on the back of the bottle you have, do not put it into your food. We used a very pure and food safe essential oil.)
We served it up with a plate of pineapple chunks, cantaloupe, and fresh strawberries. I don’t mean to boast, but this dip was delicious. There are just two things I need to warn you about. First, this stuff is addictive. I just kept eating it. Second, it must be served at room temperature. We stuck it in the fridge after we made it and didn’t pull it out until serving time. We needed a chisel to break some off then mashed it with a fork. It lost some of it’s fluffiness, but once it came back to room temperature, It was fine. NO….It was better than fine. It was amazingly delicious. Give it a try and let us know what you think.
- 1 cup coconut butter, melted
- ¾ cup coconut cream, chilled overnight in refrigerator
- ¼ cup of honey (we used lavender honey but any honey will do)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- 2-4 drops of lemon essential oil
- Whip coconut cream until soft peaks form
- Once peaks form, stir in honey, cinnamon, vanilla and lemon essential oil
- Melt coconut butter until softened
- Fold coconut butter into coconut cream mixture
- When well incorporated, spoon into serving dish and serve as a dip for fresh fruit