Blackberry + Mango Lemon Poppy Seed Salad with Earl Grey Whipped Coconut Cream

Ingredients

Blackberry + Mango Lemon Poppy Seed Salad

• 4
  
  super ripe + juicy mangoes
  
• 1
  
  cup blackberries
  
• 1/4
  
  teaspoon poppy seeds
  
• 1 – 2
  
  teaspoons local honey
  
• 1
  
  tablespoon fresh lemon juice
  
• 1/4
  
  teaspoon lemon zest
  

Earl Grey Whipped Coconut Cream

• 1
  
  cup full fat coconut cream
  
• 1
  
  earl grey tea bag
  
• 1/4
  
  cup filtered water
  
• 1
  
  tablespoon local honey
  
• 1/4
  
  teaspoon vanilla extract
  

Directions

1. Wash the blackberries and set aside on a tea towel to dry.

   Slice and peel the mangoes into long sections.

   In a small mixing bowl whisk together the poppy seeds, honey, lemon juice + lemon zest. Combine well and pour over top the mangoes. With your hands toss to coat. Last add in the blackberries, these are fragile, toss lightly.

2. Bring 1/4 cup of water to a boil, then steep your tea for 5 minutes. Remove the tea bag and pop the tea into the refrigerator to chill it for 5 minutes.

   In a mixing bowl combine the chilled tea, honey and vanilla, whisk it vigorously by hand or with a electric hand mixer. Then add in your coconut cream and blend until smooth.

   Serve fruit with extra lemon zest and a beautiful dollop of this creamy goodness.

   *To extract your rick and thick coconut cream from the can, it is best to refrigerate it overnight or at least for a few hours.