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20 minutes
2 minutes
22 minutes
- 125g strawberries, washed, halved
- 125g raspberries
- 1 mango, peeled, flesh sliced crossways
- 1/2 small (about 200g) red papaya, deseeded, peeled, sliced crossways
- 60g (1/2 cup) walnut halves
- 40g (1/4 cup) almond kernels
- 125ml (1/2 cup) coconut cream
- 125g good-quality dark chocolate, finely chopped
- 20.00 ml coconut-flavoured liqueur (like Malibu)
- In a small saucepan, heat coconut cream until just boiling. Remove from heat and stir in chocolate until smooth. Add liqueur and stir until smooth. Transfer to a serving bowl, cover, and cool to room temperature. (Check microwave tip if needed.)
- On a large serving plate, artfully display the strawberries, raspberries, mango, papaya, walnuts, and almonds. Serve alongside the delightful coconut chocolate sauce for dipping.
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