Fruit Gazpacho with Whipped Coconut Milk
Ingredients:
- frozen raspberries, thawed - 10 ounces
- honey - 2 T
- unsweetened lemon-lime sparkling water - 12 ounces
- kiwis, peeled - 5
- lime juice - 1 tsp
- roughly chopped cantaloupe - 1 cup
- Whipped cream --
- full-fat coconut milk - 15 ounce can
- sugar - 1 T - to desired taste, optional
- vanilla extract - 1 tsp - to desired taste, optional
- kiwi - 4 slices, garnish
Instructions:
In a food processor, combine raspberries and honey, pulse until pureed. Strain raspberry puree through a fine mesh sieve, discard seeds. Mix in sparkling water; set aside. Clean processor bowl.
In a food processor, combine kiwis and lime juice, pulse until pureed; set aside. Clean processor bowl.
In a food processor, add cantaloupe, pulse until purred; set aside.
Assemble -- gently spoon equal amounts of kiwi puree into four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnish with a dollop of whipped coconut milk and kiwi slices.
Prepare whipped coconut milk -- place the can of coconut milk in the refrigerator overnight.
Open the can of coconut milk. Top will be a firm, waxy layer. Scoop out solidified layer at the top of the can. As soon as you reach the water at the bottom of the can, STOP; DON'T include anything but the solid cream. (Use the water in smoothies, or drink it.)
Place cream in a bowl, beat on high speed for 3 - 5 minutes, until it becomes fluffy and light, with soft peaks. If using, mix in sugar or vanilla. Serve.
Will keep for a few days (covered) in the refrigerator. Whipped coconut milk can also be served with fresh fruit, pie, cobbler, etc.
