Name: Fruit Salad with Lemon Coconut Cream
Prep time: 20 min
Total time: 20 min
Ingredients: 1 can full-fat coconut milk (Refrigerate beforehand.); 3 tablespoons honey (To taste.); ½ teaspoon pure vanilla extract; pinch sea salt; 3 cups strawberries (Halved.); 3 cups green grapes; 2 cups ripe peaches (Pitted and chopped.); 1 cup large ripe mango (Peeled and chopped.); zest of 1 lemon or lime; 3 leaves large fresh mint (Finely chopped.)

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The Fruit Salad with Lemon Coconut Cream has a special place in my heart. Picture a warm summer afternoon, the sun shining down, and the aroma of fresh fruits filling the air. This dish brings back memories of family gatherings, where laughter and joy mingle with the tantalizing scent of ripe strawberries, juicy peaches, and sweet mangoes. It’s not just a fruit salad; it’s a celebration of summer’s bounty. I remember the first time I made this dish, I was searching for something refreshing yet indulgent. The creamy coconut whipped cream elevates the fruits, making each bite a heavenly experience. Whether enjoyed at a picnic or a casual dinner, this salad never fails to impress.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
20 mins

Cook Time:
0 mins

Difficulty:
Easy

Calories:
200 kcal

Protein:
2 g

Diet:
Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Wooden Spoon, Chef’s Knife, Whisk, Mixing Bowl, Peeler

It’s also incredibly easy to whip up! You simply toss fresh fruit with a luscious coconut cream, and you’re ready to serve. The vibrant colors of the fruits, combined with the bright zest of lemon, make it not only delicious but visually stunning as well. This Fruit Salad with Lemon Coconut Cream has become a go-to recipe for my family, and I can’t wait to share it with you!

The Charm of This Fruit Salad with Lemon Coconut Cream

A Refreshing Summer Treat

There’s nothing quite like a bowl of fresh fruit on a hot summer day. The Fruit Salad with Lemon Coconut Cream is the perfect way to cool off while indulging in something sweet and satisfying.

Health Benefits

This salad is not only delicious but packed with nutrients. The fruits provide essential vitamins and antioxidants, while the coconut cream adds healthy fats to keep you feeling full.

Easy to Prepare

With just a few simple ingredients, you can whip up this salad in no time. It’s great for last-minute gatherings or casual family meals.

Versatile Ingredients

Feel free to mix and match your favorite fruits! The Fruit Salad with Lemon Coconut Cream can be customized to suit your taste or what you have on hand.

Perfect for Any Occasion

This salad is suitable for any gathering, be it a barbecue, brunch, or simply a refreshing dessert. It’s sure to wow your guests!

FAQ

For a Fruit Salad with Lemon Coconut Cream, the best fruits are those that are sweet and juicy. I recommend using strawberries, peaches, mangoes, and grapes for a vibrant mix. You can also experiment with various fruits like blueberries, kiwi, or pineapple. The key is to balance sweet and tart flavors to create a refreshing dish. Aim for a variety of colors and textures, which will make your fruit salad not only delicious but visually stunning.

This Fruit Salad with Lemon Coconut Cream can be stored in the refrigerator for up to five days. However, to ensure the best texture and flavor, I recommend consuming it within the first couple of days. As the fruits sit, they may begin to release juices and become mushy. If you notice this happening, you can add a touch more coconut whipped cream to freshen it up before serving. Just remember to keep it well-covered to maintain freshness!

Absolutely! You can prepare the coconut whipped cream ahead of time and store it in an airtight container in the refrigerator for up to a week. Just make sure to whip it fresh right before combining it with the fruits. This way, it will retain its light and fluffy texture, enhancing your Fruit Salad with Lemon Coconut Cream experience. When you’re ready to serve, simply give it a quick whip to restore its fluffiness!

Yes, the Fruit Salad with Lemon Coconut Cream is entirely suitable for vegans! It’s made with fruits and coconut milk, both of which are plant-based. The honey can be replaced with a vegan sweetener if desired. This makes it a great option for those following a vegan lifestyle or anyone looking to enjoy a refreshing dessert without animal products. You can feel good about serving this fruit salad to all your friends and family!

Conclusion

The Fruit Salad with Lemon Coconut Cream is a delightful dish that celebrates the fresh and vibrant flavors of summer. It’s perfect for any occasion, bringing everyone together over a bowl of fruity goodness. I encourage you to give this recipe a try and enjoy the sweet, creamy bliss it offers. You’ll find that it’s not just a salad but a beautiful experience to share with loved ones. Enjoy every bite!

Fruit Salad with Lemon Coconut Cream

The ultimate summer treat! This Fruit Salad with Lemon Coconut Cream combines fresh fruits with a creamy coconut whipped cream, making for a delightful and refreshing dish. Perfect for family gatherings or a light dessert, it's easy to make and deliciously satisfying. Try this vibrant salad tonight!

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Prep Time 20

Total Time 20

Servings: 8 servings

Course: Salads

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 can full-fat coconut milk Refrigerate beforehand.
3 tablespoons honey To taste.
½ teaspoon pure vanilla extract
pinch sea salt
3 cups strawberries Halved.
3 cups green grapes
2 cups ripe peaches Pitted and chopped.
1 cup large ripe mango Peeled and chopped.
zest of 1 lemon or lime
3 leaves large fresh mint Finely chopped.

Equipment

Wooden Spoon
Chef's Knife
Whisk
Mixing Bowl
Peeler

Method

Add all of the ingredients for the coconut whipped cream to a stand mixer fitted with a whisk. Start the mixer on low, gradually working up to the highest speed. Whip until very thick and fluffy.
Add all of the fruit to a large serving bowl, along with the zest and mint.
Stir in the coconut whipped cream and toss until everything is well-coated.
Taste the fruit salad and add more honey if desired.
Refrigerate until ready to serve. Store in the refrigerator for up to 5 days.

Notes

Tip 1: Use only the coconut flesh from the can of coconut milk, refrigerate it for at least 3 hours.
Tip 2: Save the coconut water for smoothies or other recipes.
Tip 3: Feel free to add other fruits like blueberries or kiwi.
Tip 4: This salad can be made ahead of time for convenience.
Tip 5: Keep leftovers covered in the refrigerator to maintain freshness.