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This colorful Paleo Tropical Fruit Salad with Coconut Cream is the ideal light and refreshing dessert. It's exploding with the sweet and tart flavors of fresh pineapple and kiwi, all balanced perfectly with a creamy coconut topping. It's ridiculously easy to prepare, yet somehow completely decadent and rich-feeling feeling—just right for a hot summer afternoon or tropical vacation any time. And, best of all, it's naturally gluten-free and paleo-friendly!
I made this recipe during my recent beach holiday to Hawaii, I was in the mood for something healthy but sweet. You see, staying away from the sugary drinks and junk food is important to me. I was attracted to the juiciness of the tropical fruits and the richness of coconut cream. With a little tweaking and tasting, this recipe came to life! It's a total favorite now.
Required Equipments
- Large bowl
- Whisk
- Knife
- Cutting board
- Spoon
Paleo Tropical Fruit Salad with Coconut Cream: Frequently Asked Questions
Paleo Tropical Fruit Salad with Coconut Cream
A simple yet stunningly delicious tropical fruit salad, naturally sweetened and perfectly creamy thanks to the addition of coconut cream. It's paleo-friendly and gluten-free!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients! Make sure your fruits are ripe and ready to go. This makes all the difference in the taste.
- Wash and prepare the fruits: Rinse all the fruits under cold water and pat them dry with a clean paper towel. I'm kinda obsessive about this step but it's worth it!
- Chop the fruits: Carefully chop the pineapple, kiwi, and other fruits into bite-sized pieces. Don't make them too small—you still want to appreciate the texture of each fruit. Aim for about 1-inch pieces.
- Whisk the coconut cream: In a large bowl, whisk the coconut cream until it's light and fluffy. You might need to do this for a minute or two. It should start to resemble whipped cream.
- Combine fruit and coconut cream: Gently fold the chopped fruits into the whipped coconut cream, ensuring all the fruit is coated in the creamy goodness. Be gentle, you don't wanna mush the fruit!
- Add a dash of sweetness: If you prefer a touch of sweetness, add a drizzle of honey or maple syrup and mix well. Don't overdo it; the natural sweetness of the fruits is usually more than enough. Taste and adjust to your liking!
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly. This step really elevates the experience!
- Garnish and enjoy: Before serving, garnish with fresh mint leaves (if you're feeling fancy) and serve immediately. Enjoy this burst of tropical sunshine!
- Optional additions: Feel free to add toasted coconut flakes, chopped nuts (like macadamia or pecans), or a sprinkle of shredded coconut for extra texture and flavor. I personally love adding some toasted coconut flakes, it adds a delightful crunch!
📝 Notes
- Adjust sweetness according to preference.
- For best results, use fresh, ripe fruits.
- Serve immediately after combining the ingredients.
- Feel free to add other tropical fruits such as mango or papaya!
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 4 g
Calcium: 20 mg
