Eosinophilic Esophagitis Friendly Carob-Coconut Fruit Salad Cups
Total time25 min
Prep time15 min
Cook time0 min
4.5(7)
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Learn more →Ingredients
4 servings
For the dressing
- ¼ cup full-fat coconut milk
- 1 tbsp carob powder
- 1 tbsp honey
- 1 tbsp fresh lime juice
- ¼ tsp ground ginger
- ⅛ tsp ceylon cinnamon
- 1 pinch salt
For the fruit
- 1 cup strawberries, hulled and quartered
- 1 cup fresh pineapple, cut into ½-inch chunks
- 1 cup blueberries
- 1 cup seedless green grapes, halved
For serving
- 2 tbsp unsweetened shredded coconut (optional)
- 8 large butter lettuce leaves, for serving
Instructions
- 1
In a small mixing bowl, whisk together the coconut milk, carob powder, honey, lime juice, ground ginger, Ceylon cinnamon, and salt until the carob powder is fully dissolved and the dressing is smooth and uniform in color, about 1 minute.
- 2
Combine the strawberries, pineapple, blueberries, and green grapes in a large mixing bowl.
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