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Make the kabobs by adding the fruit to each in an even pattern, such as strawberry, cantaloupe, watermelon, blueberry, and then another strawberry.
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Repeat to create 4 kabobs.
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Place the kabobs in an airtight container such as a ziptop bag, removing as much as of the air as possible.
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Place the kabobs in the freezer for at least 4 hours up to overnight.
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To prepare the fruit dip, place the coconut milk, honey and frozen banana into the blender or a tall cup (if using the immersion blender)
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Blend the coconut milk mixture until it’s frothy and smooth.
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Transfer to a serving bowl, then top with nutmeg.
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Serve kabob with the dip on the side. Enjoy!