No-Grain Fruity Breakfast - Whipped Coconut Cream, Rhubarb Compote & Lemon Zest

by - June 23, 2016

 Three good things make one BEAUT of a breakfast. Coconut cream will keep you full for hours and the sharp, tangy rhubarb with the lemon creates such a fresh flavour you'll be awake in two spoonfuls! 


This is a twist on Jamie Oliver's DIY fruity breakfast. A paleo twist. It's also vegan and suitable for those who are lactose intolerant. 


You may think coconut cream is only for curries and baking, right? Well consider it as a breakfast base that serves you through the whole morning. Creamy and gorgeous it pairs well with anything sharp, be it berries, kiwi, citrus and chilli (if you dare) but as it's rhubarb season, we are making it this way today. 


 I am a fat ambassador. 

Not, like actually fat myself - haha - although I could definitely lose a few pounds, but a supporter and promoter of eating fat! 

Coconut still comes under scrutiny by those who are still scared of 'fat'. Coconut is a natural fat, saturated yes but it's fine. Crack on. More and more evidence is surfacing to support that argument and there are far worse things out there we should be worrying about, like sugar! 

Ingredients - Serves 2

1 carton of coconut cream (250ml) - whipped
2 rhubarb stalks, washed & chopped
4 tbsp brown sugar
2 tsp lemon zest


In a small saucepan, add a couple of tablespoons of water and the sugar and heat on a low heat until it's completely broken down. 

Set aside and allow to cool (it'll be boiling hot) 

Meanwhile, in a large bowl, whip your coconut cream (like you would normal cream) until it's thickened and zest your lemon.

Spoon into two bowls! 


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