Mouthwatering Vegan Venezuelan Brunch: Aromatic Tropical Fruit Platter with Chocolate-Dipped Arepas and Coconut-Avocado Crema

Allergens

Dairy-free, Gluten-free (if using gluten-free corn flour)

Ingredients

• 2 large ripe avocados
• 1 cup unsweetened coconut milk
• 1/4 cup unsweetened cocoa powder
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• Pinch of sea salt
• Fresh fruit of your choice (mango, pineapple, papaya, kiwi, strawberries)
• 4 white corn arepas
• Dark chocolate for melting

Instructions

1. Begin by preparing the coconut avocado crema. In a blender or food processor, combine the avocados, coconut milk, cocoa powder, coconut oil, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy. Refrigerate until ready to serve.
2. Next, prepare the arepas. Follow the package instructions or use your favorite recipe to create 4 white corn arepas. Once they are cooked, allow them to cool slightly before dipping each one into melted dark chocolate. Place them on a parchment lined baking sheet and refrigerate until the chocolate sets.
3. Assemble the tropical fruit platter by washing and slicing your favorite fruits. Arrange them artfully on a serving dish or individual plates.
4. To serve, place two arepas next to the fruit platter, drizzle with coconut avocado crema, and enjoy this exquisite vegan brunch experience.

Chef’s Insight

The combination of sweet, tangy, and rich flavors creates a harmonious balance in this vegan brunch dish.

Notes

Feel free to customize your fruit platter with your favorite seasonal fruits.