Fall is officially here but Charlotte apparently didn’t get the memo because it was 90 degrees outside yesterday. NINETY DEGREES. I started sweating when I walked Chase into preschool. I started sweating when I let Sadie out in the morning. I started sweating when I went outside to check the mail at the end of the day. My former Florida-self is ashamed at my body’s lack of tolerance for the high temperatures but it’s FALL and I’m ready for sweaters, booties and, at the risk of sounding so horribly predictable and basic, pumpkin spice lattes.
I gave myself a pep-talk yesterday and am trying to embrace a longer summer (it’s kind of working – I do love the extra lake time!) and that means taking advantage of the summer produce that is plentiful and frequently on sale right now at our local farmer’s markets and grocery stores. As someone who cringes at the price of fresh berries all winter long, I’m loving the BOGO deals and discounts on everything from strawberries and blueberries to sweet and juicy blackberries right now. And what better way to enjoy these beautifully nutritious berries than with a cold and creamy fruit dip?
I hosted a couple of girlfriends at my house for a play date on Monday afternoon this week and served this dip with fresh berries and it was a hit with both the moms and the toddlers!
The dip is incredibly easy to make – only two ingredients – and it’s dairy-free but still 100 percent deliciously creamy thanks to whipped coconut cream and Kite Hill Wild Berry Artisan Almond Milk Yogurt Tubes.
The plant-based yogurt is soy- and dairy-free and made with almond milk. (It’s also free of any artificial flavors and preservatives!) To make the dip, I simply folded the wild berry yogurt into a fluffy batch of coconut cream and the end result was a velvety, slightly-sweet fruit dip that tasted amazing with fresh fruit, salty pretzels and graham crackers.Print
This two-ingredient dairy-free berry fruit dip is deliciously creamy and incredibly easy to make thanks to a combination of whipped homemade coconut cream and almond milk yogurt.
- 1 14-ounce can full-fat coconut milk
- 1 Kite Hill Wild Berry Yogurt Tube
- Chill your can of coconut milk in the refrigerator overnight. Do not shake the can, as you want separation of the coconut cream and liquid in the can to occur.
- Once your coconut milk is completely chilled, remove the can from the fridge, taking care not to tip it over, and open it. Using a spoon, scrape the thickened coconut cream off the top and place into a large mixing bowl.
- Beat the coconut cream with a mixer until it is light and fluffy. Gently fold in Kite Hill Mixed Berry Yogurt Tube.
- Serve with fresh fruit and enjoy!
This two-ingredient dairy-free berry fruit dip provides a great recipe base to play around with, so feel free to fold in shredded coconut or smashed fresh berries if you’re feeling fancy and want a little change in the traditionally thick and creamy texture. It’s also incredibly easy to double or even triple for a larger group! I really hope you guys enjoy this dip!!