Blackberry Mango Salad with Earl Grey Whipped Coconut Cream

Directions

1. Wash the blackberries and set aside on a tea towel to dry. Slice and peel the mangoes into long sections. In a small mixing bowl whisk together the poppy seeds, honey, lemon juice + lemon zest. Combine well and pour over top the mangoes. With your hands toss to coat. Last add in the blackberries, these are fragile, toss lightly.
2. Bring 1/4 cup of water to a boil, then steep your tea for 5 minutes. Remove the tea bag and pop the tea into the refrigerator to chill it for 5 minutes. In a mixing bowl combine the chilled tea, honey and vanilla, whisk it vigorously by hand or with a electric hand mixer. Then add in your coconut cream and blend until smooth. Serve fruit with extra lemon zest and a beautiful dollop of this creamy goodness. *To extract your rick and thick coconut cream from the can, it is best to refrigerate it overnight or at least for a few hours.