Fresh fruit salad is one of those “staples” in the dessert family. It’s easy to prepare, pretty, delicious and always welcomed by your loved ones (well, unless they were hoping for a big, gooey, chocolate cake. . .).
While strawberries are still in season, I thought it would be nice to share a recipe for a tasty fruit salad showcasing these beauties, along with some sweet blueberries and juicy mango — all lovely together. I tossed the fruit in some lightly sweetened/zingy lime juice and topped it all with, wait for it. . .whipped coconut cream!
You probably already know that coconuts are full of nutritious stuff like fiber, calcium, magnesium, phosphorus, as well as, B vitamins and vitamin C. But their milk, unlike cow’s milk, doesn’t have lactose, so it can be enjoyed by those with lactose sensitivities. So, this whipped cream is not only delicious, it’s also dairy free, making it good for anyone who’s sensitive to dairy, and it’s even Paleo-friendly!
Never worked with coconut cream? Well, it’s pretty easy. The best way to achieve a fluffy cream is to buy a full-fat version of coconut milk that’s sold in a 13.5-14-oz can in supermarkets or Asian specialty stores. Then, refrigerate the whole can for at least 12 hours. When you’re ready to whip it, remove the can from the refrigerator and open it to see that the fatty portion of the coconut milk has separated from the lighter liquid. All you have to do is carefully spoon out the thick portion into a mixing bowl, add a little sweetener (but you can even eliminate that), and whip it until fluffy.
So good, and so good for you 🙂
- 1 c. blueberries
- 1 c. small-dice strawberries
- 1 c. small-dice mango
- 2 Tb. fresh lime juice (1 lime)
- 1 Tb. powdered sugar
- Coconut cream from a 13.5-14 oz. can full-fat coconut milk
- 1 Tb. honey, maple syrup or powdered sugar
- Combine fruit in a bowl and stir to combine.
- Stir together lime juice and powdered sugar. Pour over fruit and mix well. Set aside.
- Remove the coconut cream from the refrigerated can (you should have about 1 cup) and place in the bowl of a stand mixer. Add honey, maple syrup or powdered sugar. Whip on very high until the cream is fluffy. Spoon over fruit when ready to serve. Top the cream with lime zest or fresh mint (optional).
2) Be sure to whip the cream just before you plan to serve it so it doesn’t separate.
3) I suggest not refrigerating the fruit before you serve it so it doesn't get mushy and lose some of its fresh color.
I need to try this! Looks yum!
Thanks Pam! Let me know how it turns out 🙂
Well, something else new!! Love your ideas. Never did know you could whip coconut milk. I will definitely try it. At this house, coconut is YUM!
OMG does that ever look delicious. I love coconut!
Thanks Joe. If you love coconut, you have to try this cream – it’s so fresh and delicious (and good for you!).
Looks so fresh and light, too. Love reading your blog, Nicole.
Thanks Kate! I’m glad you enjoy it. This one is pretty tasty – hope you give it a try 🙂
That sounds so good!
Wow. That’s all I can say. Mmmm.
Thanks Wendy! I was thinking of making this for our Easter breakfast 🙂