Refreshing Coconut 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.
Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
REFRESHING COCONUT FRUIT SALAD
This is a wonderful fruit salad recipe that I made up a while back. I call it "refreshing" because it is still creamy but doesn't have a ton of sugar and marshmallow cream in it. The toasted coconut heightens the flavor while the untoasted gives a nice chewy texture to the whole thing. For an extra creamy salad, add 1/4 cup fruit yogurt.
Provided by Gods_sugarcookie
Categories Coconut
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Mix apples, oranges, pineapple, and banana in a large bowl. Add toasted* and untoasted coconut, along with coconut milk.
- To soften the cream cheese, zap it in the microwave for about 5-10 seconds. With a fork in a small bowl, cream the cheese with the sugar, add more if desired to taste.
- Dump the cream cheese on top of the fruit, and mix thoroughly to incorporate. Serve at room temperature or chilled.
- * To toast the coconut, spread on an ungreased pan and bake in a 300 degree oven just till lightly brown, around 3-5 minutes.
Nutrition Facts : Calories 272.4, Fat 13.5, SaturatedFat 10.7, Cholesterol 12.5, Sodium 91, Carbohydrate 39.2, Fiber 5.3, Sugar 30.8, Protein 2.9
COCONUT FRUIT SALAD
Make and share this Coconut Fruit Salad recipe from Food.com.
Provided by BakinBaby
Categories Tropical Fruits
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine fresh fruit (except banana) in a medium sized bowl, toss to combine chill 1 hour.
- Add banana and pour prepared dressing over, toss gently.
- Serve on lettuce bed.
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- You need to chill the cans of coconut milk overnight in your refrigerator. When you're ready to make the salad, open the cans and drain off the clear liquid. Transfer the cream to a mixing bowl and beat for about 1 minute. Add the powdered sugar and continue beating until the coconut cream is nice and thick and fluffy.
- Add all of the fruit to a large bowl. Sprinkle the coconut flakes on top. Gently fold the whipped coconut milk cream through the fruit.
- For best results refrigerate for at least an hour or two, but its not necessary - tastes just as yummy fresh, but the cream is a little looser. Enjoy!!
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- Serve immediately or chill until ready to serve. This salad is best enjoyed within a few hours of preparation.
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