Tropical Fruit Salad with Coconut Cream (Vegan)
Total Time: 25 minutes (plus 6 hours inactive time)
Prep: 25 minutes
Cook: 0 minutes
Inactive: 6 hours

Yield: 10 servings

Difficulty: Easy
  • 13 ounces coconut milk
  • ¾ cup confectioners sugar
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons organic cornstarch
  • 3 teaspoons pure vanilla extract
  • ½ watermelon, rind removed and cubed
  • 1 golden ripe pineapple, peeled, cored, and cubed
  • 2 kiwi, peeled, halved, and sliced
  • 1 mango, peeled and diced
  1. To a mixing bowl, add the coconut milk, confectioners sugar, lime zest, cornstarch, and vanilla extract. Stir until well combined, cover, and refrigerate for at least 6 hours and up to 24 hours.
  2. In a mixing bowl or large food storage container, stir and combine watermelon, pineapple, kiwi, and mango.
  3. Remove coconut mixture from fridge and, using an electric hand mixer set on low speed, whip until mixture reaches a smooth, creamy, Greek yogurt-like consistency, about 2-4 minutes.
  4. Spoon fruit into serving bowl and top with a dollop of coconut cream. Serve chilled.
Storage: fruit salad should be refrigerated in a covered airtight container. Coconut cream should be refrigerated in a separate covered airtight container.
Nutrition Information
Serving size: 10 Calories: 171 Fat: 9g Saturated fat: 7.8g Carbohydrates: 23.3g Sugar: 18g Sodium: 7mg Fiber: 2.2g Protein: 1.4g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at