Rainbow Fruit Salad With Coconut Whip Recipe By Tasty

COCONUT FRUIT SALAD

Steps:

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

RAINBOW FRUIT SALAD

Steps:

• Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers. , In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until 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!