Fruit Salad with Lemon Coconut Whipped Cream

Name: Fruit Salad with Lemon Coconut Whipped Cream
Prep time: 20 min
Total time: 20 min
Yield: 8 Servings
Ingredients: 1 14-ounce can full-fat coconut milk, see note; 3 tablespoons honey; ½ teaspoon pure vanilla extract; Pinch sea salt; 3 cups strawberries; 3 cups green grapes; 2 cups ripe peaches; 1 cup large ripe mango; Zest of 1 lemon or lime; 3 leaves large fresh mint

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
8 Servings
Calories
191 kcal
Course
Salad
Cuisine
American

Fruit Salad with Lemon Coconut Whipped Cream

Tyler Espinosa

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Fruit Salad with Lemon Coconut Whipped Cream is a fresh, unique fruit salad recipe that will surely please your friends and family!

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Ingredients

Servings

Coconut Whipped Cream:

1 14-ounce can full-fat coconut milk, see note
3 tablespoons honey to taste (or liquid sweetener of choice)
½ teaspoon pure vanilla extract
Pinch sea salt

Fruit Salad

3 cups strawberries halved
3 cups green grapes
2 cups ripe peaches pitted and chopped (2 peaches)
1 cup large ripe mango peeled and chopped (1 mango)
Zest of 1 lemon or lime
3 leaves large fresh mint finely chopped

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Instructions

Add all of the ingredients for the coconut whipped cream to a stand mixer fitted with a whisk. Start mixer on low, then gradually work 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

You only need the coconut flesh (also known as the coconut cream) from the can of coconut milk. Refrigerate the can of coconut milk for at least 3 hours (overnight is better). When you're ready to make the coconut whipped cream, scoop only the hardened cream out of the can, saving the coconut water for later use, such as a smoothie.