1/4cupunsweetened canned coconut milk , stir if its separated in the can
1/4cupolive oil
3tbspwhite wine vinegar
3tbsphoney
1/2tbsppoppy seeds
1tspdry ground mustard
1/4tspsalt
Instructions
Combine your fruit in a large bowl.
To make the dressing, first add the coconut milk to a jar or bowl. Stir to make sure it's smooth and there's no separation or clumps. Then add all other dressing ingredients. Shake or stir until well combined.
Drizzle about 1/4 cup of the dressing over the fruit. Gently stir so your fruit is fully coated. Add more dressing a little a time if you need it. We want the fruit coated but we don't want dressing pooling at the bottom of the dish.
For extra sweetness you can drizzle a little extra honey on top (optional). Serve immediately or refrigerate until you're ready to eat. If not serving right away give it a good stir before you do.
Refrigerate any leftover dressing (in a sealed container) and use later on a salad or more fruit.