Name: Fruit Salad with Lemon Coconut Whipped Cream
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 6-8 servings
Cuisine: Fruit salad, dessert
Ingredients: 1 (14 fl. oz.) can full-fat coconut milk (see note); 3 tablespoons honey, to taste; 1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract; 1/2 teaspoon Nielsen-Massey Pure Lemon Extract; Pinch sea salt; 3 cups strawberries, halved; 3 cups green grapes; 2 ripe peaches, pitted and chopped (2 cups); 1 large ripe mango, peeled and chopped (1 cup); Zest of 1 lemon or lime; 3 large fresh mint leaves, finely chopped

Fruit Salad with Lemon Coconut Whipped Cream

Funky fresh fruit salad with ripe seasonal fruit and naturally sweetened coconut whipped cream. The perfect fruit salad to bring to a picnic or barbecue.

Ingredients

USMetric

Coconut Whipped Cream:

1 (14 fl. oz.) can full-fat coconut milk (see note)
3 tablespoons honey, to taste
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Lemon Extract
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Pinch sea salt

Fruit Salad:

3 cups strawberries, halved
3 cups green grapes
2 ripe peaches, pitted and chopped (2 cups)
1 large ripe mango, peeled and chopped (1 cup)
Zest of 1 lemon or lime
3 large fresh mint leaves, finely chopped

Directions

Add all of the ingredients for the coconut whipped cream to a stand mixer fitted with a whisk. Start mixer on low, then gradually work up to the highest speed. Whip until very thick and fluffy.

Add all of the fruit to a large serving bowl, along with the zest and mint. Add the coconut whipped cream and toss until everything is well-coated. Taste the fruit salad and add more honey if desired. Refrigerate until ready to serve.

Notes:

You only need the coconut flesh (or coconut cream) from the can of coconut milk. Refrigerate the can of coconut milk for at least 3 hours (overnight is better). When ready to make the coconut whipped cream, scoop only the hardened cream out of the can, saving the coconut water for later use, such as a smoothie.

Recipe by The Roasted Root

Coconut Whipped Cream:

1 (410 ml) can full-fat coconut milk (see note)
3 tablespoons honey, to taste
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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1/2 teaspoon Nielsen-Massey Pure Lemon Extract
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Pinch sea salt

Fruit Salad:

450 g strawberries, halved
290 g green grapes
2 ripe peaches, pitted and chopped (340 g)
1 large ripe mango, peeled and chopped (100 g)
Zest of 1 lemon or lime
3 large fresh mint leaves, finely chopped

Directions

Add all of the ingredients for the coconut whipped cream to a stand mixer fitted with a whisk. Start mixer on low, then gradually work up to the highest speed. Whip until very thick and fluffy.