Tropical Fruit Salad with Coconut Cream Recipe

Description:

A vibrant and colorful fruit salad brimming with juicy pineapple, mango, papaya, and kiwi. The bright orange and yellow hues of the tropical fruits are complemented by the deep red raspberries and blueberries. The creamy white coconut cream swirls beautifully throughout the salad, creating a stunning contrast. Toasted coconut adds a delightful crunch and a hint of golden brown to the otherwise bright palette. The overall effect is a refreshing and visually appealing dessert or light snack.

Ingredients:

• - 1 cup fresh pineapple, diced
• - 1 cup fresh mango, diced
• - 1 cup fresh papaya, diced
• - 1/2 cup fresh kiwi, sliced
• - 1/4 cup fresh raspberries
• - 1/4 cup fresh blueberries
• - 1/4 cup shredded coconut, toasted
• - 1/2 cup heavy cream
• - 1/4 cup sweetened condensed milk
• - 1 tablespoon lime juice
• - 1 teaspoon vanilla extract
• - Pinch of salt

Instructions:

1. 1. Prepare the fruit: Wash all fruits thoroughly. Peel and dice the pineapple, mango, and papaya into bite-sized pieces. Slice the kiwi into half-moons. Gently rinse the raspberries and blueberries. Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.
2. 2. Make the coconut cream: In a medium bowl, combine the heavy cream, sweetened condensed milk, lime juice, vanilla extract, and salt. Whip with an electric mixer on medium speed until soft peaks form, about 2-3 minutes. Be careful not to overwhip.
3. 3. Combine the fruits: In a large bowl, gently combine the diced pineapple, mango, papaya, kiwi slices, raspberries, and blueberries. Avoid overmixing to prevent bruising the fruit.
4. 4. Fold in the coconut cream: Gently fold the prepared coconut cream into the fruit mixture until just combined. Do not overmix.
5. 5. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This enhances the taste and texture.
6. 6. Garnish and serve: Before serving, gently stir the chilled fruit salad again. Spoon into individual serving bowls or a large bowl.
7. 7. Add the toasted coconut: Sprinkle the toasted coconut over the top of each serving for added texture and visual appeal.
8. 8. Optional additions: For an extra touch, you can add a few mint leaves or a drizzle of honey before serving. A sprinkle of lime zest adds a zesty aroma and flavor.