This refreshing fruit salad topped with creamy coconut whipped cream is perfect for summer gatherings or as a healthy dessert. The combination of fresh fruits and a light, fluffy coconut cream dressing makes for a delightful treat.

Ingredients

For the Coconut Whipped Cream:

• 1 can (14 oz) full-fat coconut milk (chilled overnight)
• 3 tablespoons honey or maple syrup (to taste)
• ½ teaspoon pure vanilla extract
• Pinch of sea salt

For the Fruit Salad:

• 2 cups strawberries, halved
• 2 cups blueberries
• 2 cups pineapple, cubed
• 2 ripe peaches, pitted and chopped
• 1 cup mango, peeled and chopped
• Zest of 1 lime or lemon
• Fresh mint leaves, for garnish (optional)

Instructions

1. Prepare the Coconut Whipped Cream:
   • Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, discarding the liquid.
   • Using a stand mixer or hand mixer, whip the coconut cream on medium-high speed until fluffy.
   • Add honey (or maple syrup), vanilla extract, and a pinch of salt. Continue whipping until well combined and creamy.
2. Prepare the Fruit Salad:
   • In a large mixing bowl, combine all the prepared fruits: strawberries, blueberries, pineapple, peaches, and mango.
   • Add the zest of lime or lemon to the fruit mixture and gently toss to combine.
3. Combine:
   • Fold in the whipped coconut cream with the fruit until everything is well-coated. Taste and adjust sweetness if necessary by adding more honey or maple syrup.
4. Serve:
   • Transfer the fruit salad to a serving bowl or individual cups. Garnish with fresh mint leaves if desired.
   • Chill in the refrigerator for about 30 minutes before serving for optimal freshness.

Storage

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This fruit salad with coconut cream is not only visually appealing but also packed with flavor and nutrients. Enjoy this deliciously refreshing dish at your next picnic or barbecue!