Tropical Fruit Kabobs with Coconut Ice Cream
Transport your taste buds to a tropical paradise with these vibrant Tropical Fruit Kabobs served alongside luscious Coconut Ice Cream. This delightful dessert combines juicy, caramelized pineapple, mango, kiwi, banana, and watermelon—lightly brushed with a tangy lime-honey glaze and perfectly grilled to enhance their natural sweetness. The kabobs are paired with a dreamy homemade coconut ice cream, featuring a creamy blend of coconut milk, coconut cream, and vanilla for a rich, dairy-free treat. Garnished with optional shredded coconut, this recipe is a refreshing yet indulgent way to celebrate warm weather. Perfect for cookouts or a unique dessert option, these tropical fruit kabobs are easy to prepare and sure to captivate with their vibrant flavors and stunning presentation.
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Recipe Information
Ingredients
- 1 whole (peeled and cubed) Pineapple
- 2 whole (peeled and cubed) Mango
- 3 whole (peeled and sliced into chunks) Kiwi
- 2 whole (sliced into thick chunks) Banana
- 2 cups (cubed) Watermelon
- 2 tablespoons Fresh lime juice
- 2 tablespoons Honey
- 2 cups Unsweetened coconut milk
- 1 cup Coconut cream
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons (to garnish) Shredded coconut (optional)
- 8 pieces Wooden skewers
Instructions
Start by soaking the wooden skewers in water for at least 15 minutes to prevent them from burning while grilling.
In a small bowl, whisk together the honey and fresh lime juice to create a glaze for the fruit.
Thread the pineapple, mango, kiwi, banana, and watermelon onto the skewers, alternating for variety. Brush the fruit kabobs with the lime-honey glaze.
Preheat a grill pan or outdoor grill to medium heat. Place the kabobs on the grill and cook for 2–3 minutes on each side, just until they have light grill marks and caramelization. Set aside to cool slightly.
To prepare the coconut ice cream, combine unsweetened coconut milk, coconut cream, granulated sugar, vanilla extract, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then remove from heat and let the mixture cool to room temperature.
Transfer the coconut mixture to an ice cream maker and churn according to the manufacturer’s instructions. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until creamy and frozen.
Serve the grilled fruit kabobs warm or at room temperature with a scoop of coconut ice cream on the side, garnished with shredded coconut if desired.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 117.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 990 mg | 21% | |
*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.
