Bright, juicy fruit gets tossed in a silky carob-coconut dressing that leans warmly spiced with ginger and Ceylon cinnamon, then tucked into crisp butter lettuce cups for a refreshing, no-cook bite. Strawberries, pineapple, blueberries, and green grapes each bring their own pop of sweetness and color, while a touch of honey and fresh lime juice keep the dressing balanced between rich and tangy. The carob powder gives that cocoa-like depth without any bitterness, whisking into the coconut milk until glossy and smooth in under a minute. A short rest lets the fruit soak up all that flavor and release its natural juices before you spoon everything into the lettuce leaves. Finished with a scatter of shredded coconut, this one is light, colorful, and easy to pull together for a snack, brunch spread, or light dessert. It's a naturally satisfying option for a vegetarian table, with nothing here that needs a second thought.
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)
