Coconut Fruit Salad Recipes Recipe For Potato

COCONUT TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

COCONUT FRUIT SALAD

Steps:

• In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.

RAINBOW FRUIT SALAD WITH COCONUT WHIP RECIPE BY TASTY

Steps:

• Make the coconut whip: Place a large glass bowl in the refrigerator for 10 minutes.
• When the bowl is chilled, remove the coconut milk from the refrigerator without tipping or shaking. Open the can and scoop the top layer of thick cream into the bowl, leaving the liquid behind. (The liquid can be reserved for another use; keep covered in the refrigerator for 1 week.)
• Whip the cream with an electric hand mixer on medium until very smooth, 1-2 minutes. Add the Kroger Pure Vanilla Extract and powdered sugar and continue beating for 1 minute, until the sugar has dissolved and the cream is smooth again. Chill the whipped coconut cream in the refrigerator until ready to use, up to overnight.
• Make the fruit salad: Using a spatula, spread the whipped coconut cream on a medium serving platter. Starting from the top of the platter, arrange the fruit by color: a row of strawberry halves and raspberries, then a row of chopped tangerine and cantaloupe, next a row of pineapple and mango pieces, followed by a row of kiwi and green grapes, then blackberries and blueberries, then the purple grapes.
• Serve immediately.
• Enjoy!

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Steps:

• Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
• Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
• Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

MOM'S BEST MARSHMALLOW & COCONUT FRUIT SALAD RECIPE - (4.5/5)

Steps:

• Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.

COCONUT POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
• Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
• Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

CARIBBEAN FRUIT SALAD WITH COCONUT CREAM DRESSING

Steps:

• Arrange fruit attractively on individual salad plates.
• Mix together the sour cream, coconut and lime juice.
• Spoon into the center of the fruit and serve immediately.

SUMMER FRUIT SALAD II

Steps:

• Gently toss the watermelon, peach, nectarine, plum, blueberries, and grapes together in a large bowl. Sprinkle the coconut and cinnamon over the fruit mixture and lightly stir to mix. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour before serving. Top with whipped topping as desired.

CALYPSO SWEET POTATO-FRUIT SALAD

Steps:

• Preheat over to 375 degrees.
• Pierce sweet potatoes several times with a sharp knife and bake 45 minutes until tender.
• When potatoes are cool enough to handle, peel them and cut into 1-inch cubes.
• Place cubes in a large bowl and add pineapple and orange sections.
• In a small bowl, combine remaining ingredients, except shredded coconut. Mix well. Spoon over sweet potato mixture. Mix gently, until evenly coated. Chill several hours or overnight.
• Just before serving, mix well and sprinkle with coconut, if desired.
• NOTE: Preparation time does not include chilling time.