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Healthy Guilt-Free Desserts

Quinoa Fruit Salad with Coconut Whipped Cream

This dish is a mélange of sweet, crunchy and creamy pleasure points. Bonus: The salad and coconut whipped cream can be made ahead of time and chilled (separately) up to three days.

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The prodigious amount of vitamin C in blackberries, oranges and mangoes helps you retain muscle mass, according to a study published in the Journal of Nutrition. And colored varieties of quinoa, such as red and black, deliver an extra dose of body-benefiting antioxidants.



Quinoa fruit salad

  • ½ cup red or black quinoa
  • 2 cups blackberries
  • 1 large orange, peeled and chopped
  • 2 cups mango, cubed
  • ½ cup walnuts or almonds, chopped
  • ½ cup fresh mint, chopped
  • 1 tbsp honey
  • 1 tsp lime zest
  • juice of 1 lime
  • 2 tbsp fresh ginger, finely minced

Coconut whipped cream

  • 1 (14 oz) can full-fat coconut milk, chilled 4 or more hours
  • 2 tsp cornstarch
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg


  1. Cook quinoa according to package directions. Remove from heat, let cool and then fluff with a fork.
  2. To a large mixing bowl, add quinoa, blackberries, oranges, mangoes, nuts and mint and mix well. In a small saucepan, heat honey, lime zest, lime juice and ginger over low heat until honey liquefies. Pour mixture over quinoa and fruit and toss to coat.
  3. Remove coconut milk from fridge without shaking and open carefully. Scoop only the thick cream on top (reserve the coconut water for smoothies) into a large mixing bowl and add cornstarch. Using an electric mixer, beat cream until it thickens and resembles whipped cream. Add honey, vanilla and nutmeg and beat again. Serve salad with a dollop of coconut whipped cream, or trade the coconut whip for yogurt for an energizing breakfast.

Nutrition Information

  • Serving Size ⅙ of recipe (salad + cream)
  • Calories 278
  • Carbohydrate Content 40 g
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 5 g
  • Sodium Content 12 mg
  • Sugar Content 23 g