The sea has always been a wellspring of inspiration for me, with its boundless blue expanse and the treasures it holds.

Anyone familiar with me knows the anticipation I feel during clam picking season. I delight in it like a child before Christmas, and I am deeply thankful for each gem that emerges from the depths onto the sandy shores of the island.

Strolling along the beach brought back memories of days spent in the tropics, where each day unfolded serenely, free from much fuss or too many responsibilities. Life was uncomplicated, and all you needed was a swimsuit and time under the sun.

Those days gave us many gifts, not only from the sea but also from life itself – both of our children entered our lives there, and for that reason, the little Caribbean island will forever hold a special place in my heart.

When the two of us set out for Cayman, we thought we’d stay for about six months. Seven years later, the four of us returned, our luggage filled with seashells and priceless memories.

Coming back to my new reality, on another azure beach, on another petite island, I returned home with some fresh treasures, knowing for certain that I needed a new recipe infused with the flavors of Cayman.

I wanted it to bear the colors of the sea and also be incredibly nourishing. After the day’s heat, I longed for something light, aromatic, sweet, and invigorating.

The result is the “Mermaid” bowl below. It’s a quick and straightforward recipe.

I aimed to replicate the color of the sea, so I incorporated blue spirulina. However, you can use any alternative for color. Add some berries to the mix, or simply keep the bananas as they are. You can swap out the fruits for whatever you have on hand, and in just a few minutes, you’ll have a delectable snack.

Ingredients:

• 2 frozen bananas
• 1/4 cup of coconut cream
• 1 tablespoon of coconut butter
• 1 teaspoon of blue spirulina (for color)

For Decoration:

• 1 teaspoon of coconut flakes
• 1 teaspoon of crushed midgales
• 1 tablespoon of cranberries
• a few slices of figs or 1 large blackberry
• a few slices of Pitaya (Dragon Fruit)
• a few pomegranate seeds
• a few edible flower petals
• 1 Physalis fruit (for the “starfish”)

Preparation:

To create this delectable treat, you’ll need a food processor or a high-quality blender.

Using frozen bananas is crucial as they help maintain the mixture’s solidity. Simply place them in the food processor along with the butter and coconut cream, and blend until you achieve a smooth consistency.

Add the teaspoon of blue spirulina for color. If you don’t have it, you can use blackberries or blueberries for a slightly purple hue. Alternatively, leave the bananas unaltered if you don’t have any other options on hand.

Next, top the mixture with fruit, almonds, coconut flakes, and some edible flower petals, arranging them in an aesthetically pleasing manner. As I placed them in the bowl, I tried to envision seashore sand and beach pebbles. I even gently created a wave-like texture with the spoon.

Unfold the leaves of the Physalis fruit to mimic the structure of a starfish and position it to one side of the bowl.

Serve immediately and savor the memories of summer.