Coconut Tropical Fruit Salad Recipes

TROPICAL FRUIT SALAD COCONUT JELLY

Steps:

• To make jelly, soak gelatine leaves in a large bowl of cold water until softened (5 minutes). Combine half the coconut cream and half the sugar in a saucepan over low heat, stirring to dissolve the sugar. Bring to a simmer then add the squeezed gelatine and mix well. Stir in half the zest and juice and remaining coconut cream, then pour into a 1-litre capacity shallow tray and transfer to the fridge until set (4 hours).
• Meanwhile, to make syrup, combine remaining sugar, 125ml (½ cup) water and ginger in a small saucepan over medium heat, stirring to dissolve sugar. Remove from heat and add remaining lime zest and juice. Transfer to the fridge to chill (30 minutes), then stir in mint.
• Arrange fruit and coconut in serving bowls. Inverting jelly onto a board; cut into 2cm pieces and scatter over fruit. Drizzle over ginger syrup to serve.

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.

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 ISLAND FRUIT SALAD

Steps:

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

TROPICAL FRUIT SALAD

Steps:

• In a small saucepan, combine 1/2 cup water, 1/2 cup sugar, and 1/2 cup shredded sweetened coconut. Bring to a boil, stirring, until the sugar is dissolved. Remove from heat, add 2 tablespoons fresh lime juice and set aside to cool. (*Optional: strain the simple syrup to remove the shredded coconut.)
• While the simple syrup is cooling, cut the fruit into uniform sized pieces.
• Combine the fruit in a large serving bowl. Drizzle with simple syrup as desired.