Tropical Fruit Salad With Coconut Cream

1. 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. 2

   In a mixing bowl or large food storage container, stir and combine watermelon, pineapple, kiwi, and mango.

3. 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. 4

   Spoon fruit into serving bowl and top with a dollop of coconut cream. Serve chilled.

5. 5

   Storage: Fruit salad should be refrigerated in a covered airtight container. Coconut cream should be refrigerated in a separate covered airtight container.

* Per serving · 4 servings · Values may vary.