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.
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.
Sher Castellano is the plant-based chef, endometriosis advocate and former health coach behind the award winning blog With Food + Love. Sher creates anti-inflammatory recipes to help you feel better, and explores topics of chronic illness with her honest writings. With Food + Love was a finalist in the 2015 Saveur Magazine Food Blog Awards, and has been featured in Better Homes and Gardens, Buzzfeed, Food and Wine, MindBodyGreen, Oprah Magazine, Self Magazine, Shape Magazine, Urban Outfitters and Vegetarian Times amongst others. Sher was born and raised on the East Coast, but now calls Dallas home.