Best 6 Tropical Fruit Salad With Coconut Crunch Recipes

Are you craving a burst of tropical flavors and a satisfying crunch in your fruit salad? Discover a delightful recipe for a Tropical Fruit Salad with Coconut Crunch that will tantalize your taste buds and transport you to a tropical paradise. This refreshing salad combines the sweetness of fresh tropical fruits, such as mangoes, pineapples, and papayas, with the delightful crunch of toasted coconut flakes and the nuttiness of macadamias. Whether it's for a casual brunch, a festive gathering, or a healthy snack, this tropical fruit salad with coconut crunch is sure to impress and satisfy your cravings for a tropical treat.

Here are our top 6 tried and tested recipes!

COCONUT TROPICAL FRUIT SALAD

Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH

Tropical Fruit with Coconut-Pistachio Crunch image

Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 12

Ingredients

1 cup shelled unsalted pistachios (5 ounces), coarsely chopped
1 cup unsweetened coconut flakes
2 tablespoons plus 2 teaspoons safflower oil
2 tablespoons plus 2 teaspoons mild honey, such as acacia
1 teaspoon finely grated lemon zest, plus juice for serving
Pinch of cayenne pepper
Coarse salt
2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed
1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices
2 star fruits (carambolas), cut into 1/4-inch slices
2 bananas, cut into 1/4-inch slices
8 fresh lychees, peeled, halved, and seeded

Steps:

Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Tropical-Fruit Salad with Coconut Crunch image

One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.

Provided by Martha Stewart

Categories Food & Cooking

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 large egg white
2 tablespoons clover or orange-blossom honey
1/2 teaspoon pure vanilla paste or extract
1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
1 tablespoon poppy seeds
Pinch of kosher salt
2/3 cup unsweetened shredded coconut
1 quart strawberries, halved lengthwise if large
2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers

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.

SPICED COCONUT PANCAKES WITH TROPICAL FRUIT

Spiced Coconut Pancakes with Tropical Fruit image

Provided by Mark Bittman

Categories Fruit Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Coconut Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes about 20

Number Of Ingredients 14

Ingredients

2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Tropical fruit salad
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Steps:

Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

CREAMY TROPICAL FRUIT SALAD

Creamy Tropical Fruit Salad image

I needed a speedy salad for a luncheon recently, used what I had available and everyone loved it! Light, fluffy and full of fruit, this salad could double as a healthy dessert. You can also tuck it into the kids' lunchboxes for a fun school-day treat. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cans (15-1/4 ounces each) mixed tropical fruit, drained
1 can (11 ounces) mandarin oranges, drained
1 medium banana, sliced
1 cup miniature marshmallows
1-1/2 cups vanilla yogurt
1/4 cup sweetened shredded coconut
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

Nutrition Facts : Calories 290 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 59g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

TROPICAL ISLAND FRUIT SALAD

Tropical Island Fruit Salad image

A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.

Provided by Devin

Categories Salad Fruit Salad Recipes

Time 30m

Yield 14

Number Of Ingredients 4

Ingredients

1 pineapple - peeled, cored, and cut into 1/2-inch cubes
2 mangos - peeled, pitted, and cut into small cubes
2 papayas - halved lengthwise, seeded, peeled, and cut into 1/2-inch cubes
3 bananas, sliced

Steps:

Toss pineapple, mangos, papayas, and bananas together in a large bowl.

Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g

Tips:

For the best flavor, use ripe tropical fruits.
If you can't find fresh tropical fruits, you can use frozen or canned fruits.
Be sure to drain the canned fruits well before adding them to the salad.
You can use any type of nuts or seeds in the coconut crunch topping. Some popular options include almonds, pecans, walnuts, and sunflower seeds.
If you don't have time to make the coconut crunch topping, you can simply sprinkle some shredded coconut on top of the salad.

Conclusion:

This tropical fruit salad with coconut crunch is a delicious and refreshing way to enjoy the flavors of the tropics. It's perfect for a summer party or potluck, or as a healthy snack or dessert. With its vibrant colors and tropical flavors, this salad is sure to be a hit with everyone who tries it.