Yield: 12 servings
15 oz. quality
baking chocolate
12 waffle cones
Shredded coconut or
nut brittle, to dip rims
1 lb. strawberries
10–12 oz. blueberries
2 mangoes
4 kiwis
1 pomegranate
Sour cream, custard, or
other cream, for serving
In a double boiler or microwave, melt chocolate until runny. Dip cone rims into the chocolate and quickly sprinkle with coconut
or nut brittle before the chocolate hardens.
Using a spatula, coat the inside of each
cone with melted chocolate (optional).
Chop strawberries, blueberries, mangoes, and kiwi, adding to a large bowl as they’re ready.
Cut pomegranate in half and remove its seeds, adding them to the bowl.
Mix fruit together and divide between
the prepared cones.
Serve alongside sour cream, custard,
or other cream of your choice.
To read more, subscribe to Ami
