Coconut Tropical Fruit Salad Recipes

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 PANNA COTTA WITH TROPICAL FRUIT

Steps:

• Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
• In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
• Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
• Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
• To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

TROPICAL FRUIT SALAD

Steps:

• Preheat oven to 325°F. Place 1/4 cup unsweetened coconut flakes on a rimmed baking sheet and toast, stirring once, until golden and fragrant, 5 to 7 minutes; let cool.
• In a large bowl, toss pineapple and kiwifruits to combine, along with any accumulated juices. Add papaya to mixture and gently toss to combine. Sprinkle with toasted coconut flakes; serve.

CREAMY TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerate until serving.

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.

TROPICAL FRUIT SALAD WITH LYCHEES AND COCONUT DRESSING OR BALINESE LYCHEE FRUIT SALAD

Steps:

• Whisk the coconut milk, lime juice, lime zest, sugar, star anise, and salt together in a large bowl.
• Add the lychees, pineapple, honeydew melon, cantaloupe, papaya, and mangos. Gently toss to coat in the coconut milk dressing. Cover and refrigerate for about 1 hour or longer before serving. Prior to serving, remove the star anise and reserve for serving. Transfer the fruit salad to a serving platter or glasses. Top with the reserved star anise and shredded coconut, if desired, and serve.

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.

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.