AIP Friendly Blueberry-Lemon Apple Slice Snack Stacks
These little stacked snacks are as pretty as they are satisfying — crisp apple rounds layered with a whipped blueberry-lemon coconut cream that turns a gorgeous lavender-purple right in the bowl. The base of the cream is chilled full-fat coconut milk, beaten until fluffy and folded with a quick blueberry-lemon reduction, honey, and vanilla powder, so every bite is bright, lightly sweet, and completely dairy-free. Ceylon cinnamon dusted over the apple slices adds a warm, gentle spice that plays beautifully against the citrus. This kind of snack can feel impossible to find ready-made when you're avoiding grains, legumes, eggs, and nightshades, but these stacks check every box using nothing but whole, recognizable ingredients. A squeeze of lemon juice keeps the apple rounds fresh and vibrant while you assemble, so they look just as good on a platter as they taste. The recipe makes four servings, which means it's easy to prep for the whole family or keep in the fridge for a grab-and-go treat throughout the week. It's the kind of recipe that makes eating this way feel genuinely exciting rather than restrictive.
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Learn more →Ingredients
4 servings
For the blueberry-lemon coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- ½ cup fresh blueberries, divided
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
For the stacks
- 3 medium apples (such as honeycrisp or fuji), cored and sliced crosswise into ¼-inch rounds
- 1 tbsp fresh lemon juice
- ¼ tsp ceylon cinnamon
For serving
- ¼ cup fresh blueberries, for topping
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place the unopened can of full-fat coconut milk in the refrigerator so the solid cream separates from the liquid.
- 2
Open the chilled coconut milk can without shaking it. Scoop the firm white cream from the top into a mixing bowl, leaving the watery liquid behind. Reserve the liquid for another use.
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