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Fruit Salad with Lemon Coconut Cream

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 minutes
Total Time 20 minutes
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
 

  1. 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.
  2. Add all of the fruit to a large serving bowl, along with the zest and mint.
  3. Stir in the coconut whipped cream and toss until everything is well-coated.
  4. Taste the fruit salad and add more honey if desired.
  5. 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.