Caribbean Fruit Platter with Fresh Herbs & Lime Juice

You put the lime in the coconut & …

fruit platter by milkandmarigolds.com

This simple to make fruit platter is sweet, fragrant and easily adaptable. For this recipe I used Caribbean avocados, which are lighter and sweeter than creamy Hass avocados. These Carribean varieties are similar to the texture of Papaya. If you can’t find Caribbean avocados or you’re not an avocado fan, you can substitute with papaya or any fruit of your liking.

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fruit platter by milkandmarigolds.com

Caribbean Fruit Platter with Fresh Herbs & Lime Juice

Prep Time: 10 minutes        Author: Milk & Marigolds.      Serves: 2

Ingredients:
1 Caribbean avocado (or papaya) cut into slices or chunks
1 large mango sliced or cubed
1 lime, zested and juiced (zest before juicing)
1 small handful of fresh basil, cilantro and/or mint
1 cup coconut yogurt or Greek (I used a vegan coconut-based yogurt)
Sprinkle of brown raw sugar or sweetener of choice

Add as little/as much of the ingredients as you’d like. Serve immediately or refrigerate until ready to serve. Squeeze lime juice over the ingredients right before serving.

Copyright 2015 © Milk & Marigolds

 

 

Coconut-Mango Chia Pudding with Ginger

COCONUT MANGO CHIA milkandmarigolds.com-3

This delicious chia pudding is perfect for breakfast, as a snack or dessert. When thinking about meal prepping for the week, I like to keep this recipe in regular rotation because it is quick and easy to prepare and nutrient-rich. Chia is high in fibre, omega-3 fatty acids and is a plant protein.

As a child, the only chia I knew of, was the ceramic “cha-cha-cha-chia” pig who lived on top of our fridge who sprouted chia “hair”. If you grew up in the 80’s, the chia pet might ring a bell. But today chia is widely available throughout the world and apart of a healthy diet.

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***Below you will find two of my recipes. The first is lighter and the second is richer/ creamier. Both are delicious but the second recipe is my favourite***

Coconut-Mango Chia Pudding with Ginger

Prep Time: 15 minutes           Resting Time: overnight in the fridge for best results.
Author: Milk & Marigolds      Serves: 4 large servings (easily scaleable)

Ingredients(Lighter Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
1 large can of full-fat coconut milk
1 cup almond milk (unsweetened)
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Garnish Suggestions:
shredded coconut
fresh or frozen mango
1/4 cup shaved ginger

Ingredients(Creamier/Richer Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
2 large cans of full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Equipment:
blender or masher
2 medium-sized bowls
whisk
funnel (optional)
jars or glasses for serving

COCONUT MANGO CHIA milkandmarigolds.com-4Instructions:
1. Begin by blending or mashing 2 cups of the mango until smooth. Add a couple tablespoons of water if needed to help it along. Reserve the remaining mango for topping/garnish. Pour the blended mango in one of the medium-sized bowls.

2. In the other medium-sized bowl, mix together all the ingredients but the mango. Whisk until well distributed and then pour half of the mixture into the bowl with the mango. Whisk contents.

3. Use a funnel or carefully spoon the coconut and the mango chias into jars or glasses. Create as many layers as you wish. Cover servings and refrigerate for several hours or for best results, overnight.

4. Top with garnishes and enjoy!

Copyright 2015 © Milk & Marigolds