Fruit & Marshmallow Kabobs with Coconut Cream Fruit Dip
Necessary Equipment
  • hand mixer for coconut cream (where to buy)
  • Curious Chef 6 piece fruit and veggie prep kit (where to buy)
  • kabob sticks
For kabobs -- you can use any fruit combination you want
  • ¼ watermelon
  • homemade marshmallows (recipe here)
  • 1 pint organic blueberries
For coconut cream fruit dip
  • cream skimmed off the top of a chilled coconut milk can (where to buy)
  • 1 Tbl real maple syrup (where to buy)
  • 1 tsp vanilla
  1. Prepare fruit; use melon baller on watermelon, cut marshmallows into squares
For coconut cream fruit dip
  1. Place coconut milk in the refrigerator the night before or the freezer a few hours before prepping; once chilled, skim the thick cream part from the top
  2. Add maple syrup and vanilla; mix on high with hand mixer until fluffy
  3. Use as a dip for fruit kabobs
*Please do not melt your coconut oil in the microwave. Get a stove proof container, place the oil inside and melt it over a low heat; stirring occasionally. *Time may vary depending on where you live, use your best judgement.
Recipe by Naturally Loriel at