Coconut-cream fruit salad
Indulge in the tropical flavors of coconut-cream fruit salad. A delightful mix of fresh fruits coated in a luscious creamy dressing for a burst of sweetness in every bite. Perfect for a refreshing and healthy treat.
Ingredients:
- ½ cup unsweetened coconut cream
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1 tablespoon light agave syrup
- ½ teaspoon grated fresh ginger
- ⅛ teaspoon salt
- 2 medium dragon fruits
- 3 medium kiwis, peeled, quartered lengthwise and sliced 1/2-inch thick
- 1 small seedless watermelon, scooped with a melon baller
- 1 small pineapple, peeled, cored and cut into 1-inch pieces
- 1 small papaya, peeled, seeded and cut into 1-inch pieces
- 1 medium mango, peeled and cut into 1-inch pieces
- ¼ cup toasted unsweetened coconut chips
- 2 tablespoons fresh mint leaves
Instructions:
- Pour coconut cream into a 1-quart jar. Use an immersion blender to blend until the mixture is completely smooth, which should take about 30 seconds. Next, add lime zest, lime juice, agave, ginger, and salt to the jar. Blend until everything is well combined and smooth, which should also take about 30 seconds.
- Begin by trimming and discarding the ends of the dragon fruits. Peel off the skin by hand and discard it. Proceed to cut the dragon fruit into 3/4-inch pieces and place them in a large bowl. Add kiwis, watermelon, pineapple, papaya, and mango to the bowl. Gently mix everything together. Drizzle 1/3 cup of the coconut dressing over the fruit and gently toss until everything is coated. Cover the bowl and place it in the refrigerator for 30 minutes.
- Now, move the fruit mixture to a large serving dish. Pour the remaining coconut dressing over the fruit. Sprinkle toasted coconut chips and fresh mint leaves on top. The dish is best served chilled.
Summary:
- Calories: 1854 kcal
- Fat: 62 g
- Protein: 26 g
- Carbs: 348 g
- Potassium: 4740 mg
- Magnesium: 416 mg