Best 9 Coconut Fruit Salad Recipes

CARIBBEAN FRUIT SALAD WITH COCONUT CREAM DRESSING

Steps:

• Arrange fruit attractively on individual salad plates.
• Mix together the sour cream, coconut and lime juice.
• Spoon into the center of the fruit and serve immediately.

MOM'S BEST MARSHMALLOW & COCONUT FRUIT SALAD RECIPE - (4.5/5)

Steps:

• Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.

COCONUT FRUIT SALAD

Steps:

• In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Steps:

• Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
• Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
• Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

SOUR CREAM COCONUT FRUIT SALAD

Steps:

• Drain pineapple and oranges.
• Mix all ingredients in a large bowl and chill.

BALINESE FRUIT SALAD WITH LYCHEE AND COCONUT MILK

Steps:

• Combine the cantaloupe, honeydew, papaya, pineapple, coconut milk, sugar, lime juice and zest, lychees, star anise, mangoes and a pinch of salt in a large bowl. Cover and refrigerate for 1 hour. Remove and discard the star anise. Transfer the salad to a serving platter. Sprinkle with the shredded coconut.

EASY FRUIT SALAD WITH COCONUT

Steps:

• Cut orange sections into bite-size pieces. In a bowl, combine the orange, coconut, orange juice and cinnamon if desired; toss gently. Refrigerate until chilled. , Just before serving, add banana and toss gently.

RAINBOW FRUIT SALAD WITH COCONUT WHIP RECIPE BY TASTY

Steps:

• Make the coconut whip: Place a large glass bowl in the refrigerator for 10 minutes.
• When the bowl is chilled, remove the coconut milk from the refrigerator without tipping or shaking. Open the can and scoop the top layer of thick cream into the bowl, leaving the liquid behind. (The liquid can be reserved for another use; keep covered in the refrigerator for 1 week.)
• Whip the cream with an electric hand mixer on medium until very smooth, 1-2 minutes. Add the Kroger Pure Vanilla Extract and powdered sugar and continue beating for 1 minute, until the sugar has dissolved and the cream is smooth again. Chill the whipped coconut cream in the refrigerator until ready to use, up to overnight.
• Make the fruit salad: Using a spatula, spread the whipped coconut cream on a medium serving platter. Starting from the top of the platter, arrange the fruit by color: a row of strawberry halves and raspberries, then a row of chopped tangerine and cantaloupe, next a row of pineapple and mango pieces, followed by a row of kiwi and green grapes, then blackberries and blueberries, then the purple grapes.
• Serve immediately.
• Enjoy!

COCONUT FRUIT SALAD

Steps:

• Combine fresh fruit (except banana) in a medium sized bowl, toss to combine chill 1 hour.
• Add banana and pour prepared dressing over, toss gently.
• Serve on lettuce bed.