Fruit Salad with Lemon Coconut Whipped Cream
Servings: 6 servings
Ingredients
Coconut Whipped Cream:
- 1 14-ounce can full-fat coconut milk see note
- 3 tablespoons honey to taste (or liquid sweetner of choice)
- ½ teaspoon pure Vanilla Extract
- Pinch sea salt
Fruit Salad
- 3 cups strawberries halved
- 3 cups green grapes
- 2 cups ripe peaches pitted and chopped (2 )
- 1 cup large ripe mango peeled and chopped (1 )
- Zest of 1 lemon or lime
- 3 leaves large fresh mint finely chopped
Instructions
- 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.