Tropical Fruit Salad With Coconut Cream – a delicious recipe with weight Coconut Milk, Confectioners Sugar, Freshly Grated Lime Zest, Cornstarch, Vanilla, Golden. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To a mixing bowl, add the coconut milk, confectioners sugar, lime zest, cornstarch, and vanilla extract. Stir until well combined, cover, and refrigerate for at least 6 hours and up to 24 hours.
2
In a mixing bowl or large food storage container, stir and combine watermelon, pineapple, kiwi, and mango.
3
Remove coconut mixture from fridge and, using an electric hand mixer set on low speed, whip until mixture reaches a smooth, creamy, Greek yogurt-like consistency, about 2-4 minutes.
4
Spoon fruit into serving bowl and top with a dollop of coconut cream. Serve chilled.
5
Storage: Fruit salad should be refrigerated in a covered airtight container. Coconut cream should be refrigerated in a separate covered airtight container.
269
kcal
Calories
3
g
Fat
57
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 13 ounces, weight Coconut Milk, 3/4 cups Confectioners Sugar, 1 teaspoon Freshly Grated Lime Zest, 2 Tablespoons Organic Cornstarch, and more.
Yes, Tropical Fruit Salad With Coconut Cream falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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