Caribbean Fruit Salad with Coconut Cream Dressing
Transport your taste buds to a tropical paradise with this vibrant Caribbean Fruit Salad with Coconut Cream Dressing. Bursting with juicy mangoes, sweet pineapples, velvety papaya, sliced bananas, and tangy kiwi, this refreshing dish celebrates the flavors of the islands. The creamy, silky dressing made with chilled coconut milk, Greek yogurt, honey, and a hint of lime adds a luscious tropical twist, perfectly balancing the natural sweetness of the fruit. Garnished with shredded coconut and fresh mint leaves, this no-cook, 20-minute recipe is a breeze to prepare and ideal for summertime brunches, backyard barbecues, or as a light dessert. Whether served immediately or chilled, this fruit salad is a true taste of the tropics, delivering deliciousness in every vibrant bite.
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Recipe Information
Ingredients
- 2 large (peeled, pitted, and diced) Mango
- 1 medium (peeled, cored, and diced) Pineapple
- 1 medium (peeled, seeded, and diced) Papaya
- 2 medium (sliced) Banana
- 3 medium (peeled and sliced into rounds) Kiwi
- 1 cup (unsweetened, for garnish) Shredded coconut
- 2 tablespoons (chopped, plus extra for garnish) Mint leaves
- 1 cup (full-fat, chilled) Coconut milk
- 0.5 cup (unsweetened) Greek yogurt
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 medium (zested and juiced) Lime
Instructions
Prepare all the fruits: peel, seed, and dice the mango, pineapple, papaya, and kiwis. Slice the bananas into thin rounds. Place all the prepared fruits into a large mixing bowl.
To make the coconut cream dressing, take the chilled coconut milk and scoop out the thick cream that has risen to the top (about 1 cup). Add it to a medium bowl.
Whisk the coconut cream together with the Greek yogurt, honey, vanilla extract, lime juice, and lime zest until smooth and well-combined.
Pour the coconut cream dressing over the fruit in the mixing bowl. Gently toss the fruit to coat it evenly with the dressing.
Sprinkle the chopped mint leaves and shredded coconut over the salad, reserving a small amount for garnish.
Transfer the fruit salad to a serving bowl or platter and garnish with additional shredded coconut and fresh mint leaves for a decorative touch.
Serve immediately or refrigerate for up to 2 hours for a chilled and refreshing treat.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 445.6 g | 162% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 332.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4808 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
