These bright, juicy fruit cups pack strawberries, pineapple, blueberries, and grapes into crisp lettuce leaves, all tossed in a silky carob-coconut dressing spiked with lime, ginger, and warm Ceylon cinnamon. The coconut milk base whisks up smooth and glossy, clinging to every piece of fruit as it rests and soaks in those bright, spiced notes. A scatter of shredded coconut on top adds a little crunch and toasted flavor before serving. It's a naturally light, refreshing dish built from whole fruit and simple pantry staples, with no baking or fuss involved. This one's an easy, satisfying option to add to a gluten free spread, whether you're serving it as a starter or a light dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Combine the strawberries, pineapple, blueberries, and green grapes in a large mixing bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
