Black sapote is such a treat so I’m excited to have some while it’s available! It’s very versatile so you can bake with it, freeze it or make a rich Pot de crème as I did today.
Did you know Black sapote is very high in vitamin C — it has about three times as much per serving as an orange. The fruit is also a good source of calcium, phosphorus and fiber.
Black Sapote is not so easy to find so I was so excited to find Tropical Fruit Box where I could have it delivered fresh to my door (along with a variety of fresh exotic fruits!). Check them out here: tropicalfruitbox.com/sundaymealprep and take $10 off order with code SUNDAYMEALPREP (sponsored)
- 6 Ripe Black Sapote Fruit
- 1/2 c Unsweetened Coconut Milk
- 1/2 tsp Cinnamon
- 1/8 tsp. Fine salt
- Optional 2 tbs Cocoa Powder
- Chopped nuts to garnish
Cut the sapote in half & remove seeds. Each one may have 1-3. Scoop out the fruit into a bowl using a spoon.
Blend with a spatula until creamy.
Fold in the coconut milk, cinnamon, salt & optional cocoa (for an extra, extra chocolaty flavor).
Divide the mixture into 4-5 ramekins or small custard dishes.
Garnish with chopped nuts.
