At first, when I was dabbling in the primal way of eating (grain free, whole, natural, unprocessed foods) I tried to get rid of our un-primal pantry staples by bringing them to parties. Fiesta night? I’ll make the Mexican rice! Recipe swap? I’ll bring pasta salad! Cookout? I’ll bring macaroni and (velveeta, fake) cheese with corn in it!
But now that most of our grainy pantry items are gone, I try to make delicious party foods that I can actually enjoy while I’m at the event. So this five-part series includes a few of my ideas for primal party foods, because you can’t always bring steak and eggs. Several of these are healthy low-carb snacks, so if you’re an Atkins/South Beach person, you can also benefit from these.
Coconut Fruit Salad Recipe:
A while ago, Elizabeth at Caveman Food posted her recipe for Coconutty Fruit Salad, and it looked AMAZING. Unfortunately for me, I don’t have a source for coconut butter (yet) so I tried it with just the coconut oil and unsweetened dried coconut flakes. I used strawberries and blueberries to keep the sugar low, and it tasted great to me, but I got feedback from non-primal party friends who said it wasn’t sweet enough, so if you want it to be sweeter, you could use other fruits (plums, pineapple, and grapes would be great in it) and/or add some sweetener to the coconut oil.
- Hull and cut strawberries
- Wash and dry strawberries and blueberries
- Heat 2-3 Tbsp coconut oil to melt it.
- OPTIONAL – mix honey/stevia/truvia with the coconut oil before drizzling.
- Drizzle oil over fruit, tossing to coat.
- Sprinkle fruit with dried unsweetened coconut immediately. It will stick to the oil and become part of the “shell” when the oil cools and hardens.
Now, I enjoyed this fruit salad, but I think it would be even better with actual coconut butter like Elizabeth suggested. Just have to get my hands on some! Also, this salad has better flavor at room temperature than at fridge-temp (as is the case with most fruit things), so be sure to take it out of the fridge ahead of time!