Tropical Fruit Salad with Coconut-Lime Dressing
Tropical Fruit Salad with Coconut-Lime Dressing
Ingredients
For the Fruit Salad
- 1 1/2 cups pineapple, peeled, cored, and cut into 1-inch chunks
- 2 mangoes, ripe, peeled, pitted, and cut into 1-inch chunks
- 3 kiwi, peeled and sliced into 1/2-inch rounds, then halved
- 1 cup strawberries, hulled and halved
- 1/2 cup blueberries
- 1/2 cup red grapes, halved
For the Coconut-Lime Dressing
- 1/4 cup full-fat coconut milk, canned, chilled overnight (use only the thick cream)
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey, or maple syrup for vegan
- 1/2 teaspoon lime zest
- 1/4 teaspoon vanilla extract
For Garnish
- 2 tablespoons toasted coconut flakes, as needed
- 1 tablespoon fresh mint leaves, chopped, as needed
Instructions
- 1
Prepare all the fruit for the salad. In a large mixing bowl, gently combine the pineapple, mangoes, kiwi, strawberries, blueberries, and red grapes. Set aside.
⏱️ 15 min
- 2
To make the coconut-lime dressing, open the chilled can of full-fat coconut milk without shaking it. Carefully scoop out the thick cream that has solidified at the top into a small bowl. Discard or save the watery liquid for another use.
⏱️ 2 min
- 3
Add the fresh lime juice, honey (or maple syrup), lime zest, and vanilla extract to the coconut cream. Whisk vigorously until the dressing is smooth and well combined. Taste and adjust sweetness or tartness as desired.
⏱️ 3 min
- 4
Pour the coconut-lime dressing over the mixed fruit. Gently toss to ensure all the fruit is lightly coated. Be careful not to mash the fruit.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the fruit salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 30 min
- 6
Before serving, give the salad a final gentle toss. Divide into individual serving bowls. Garnish with toasted coconut flakes and fresh chopped mint leaves, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tropical Fruit Salad with Coconut-Lime Dressing
Ingredients
For the Fruit Salad
- 1 1/2 cups pineapple, peeled, cored, and cut into 1-inch chunks
- 2 mangoes, ripe, peeled, pitted, and cut into 1-inch chunks
- 3 kiwi, peeled and sliced into 1/2-inch rounds, then halved
- 1 cup strawberries, hulled and halved
- 1/2 cup blueberries
- 1/2 cup red grapes, halved
For the Coconut-Lime Dressing
- 1/4 cup full-fat coconut milk, canned, chilled overnight (use only the thick cream)
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey, or maple syrup for vegan
- 1/2 teaspoon lime zest
- 1/4 teaspoon vanilla extract
For Garnish
- 2 tablespoons toasted coconut flakes, as needed
- 1 tablespoon fresh mint leaves, chopped, as needed
Instructions
- 1
Prepare all the fruit for the salad. In a large mixing bowl, gently combine the pineapple, mangoes, kiwi, strawberries, blueberries, and red grapes. Set aside.
⏱️ 15 min - 2
To make the coconut-lime dressing, open the chilled can of full-fat coconut milk without shaking it. Carefully scoop out the thick cream that has solidified at the top into a small bowl. Discard or save the watery liquid for another use.
⏱️ 2 min - 3
Add the fresh lime juice, honey (or maple syrup), lime zest, and vanilla extract to the coconut cream. Whisk vigorously until the dressing is smooth and well combined. Taste and adjust sweetness or tartness as desired.
⏱️ 3 min - 4
Pour the coconut-lime dressing over the mixed fruit. Gently toss to ensure all the fruit is lightly coated. Be careful not to mash the fruit.
⏱️ 2 min - 5
Cover the bowl and refrigerate the fruit salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 30 min - 6
Before serving, give the salad a final gentle toss. Divide into individual serving bowls. Garnish with toasted coconut flakes and fresh chopped mint leaves, if desired.
⏱️ 1 min