RAINBOW FRUIT SALAD WITH COCONUT WHIP RECIPE BY TASTY

Rainbow Fruit Salad With Coconut Whip Recipe by Tasty image

Provided by Kroger

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 can full fat coconut milk, refrigerated overnight
½ teaspoon Kroger® Pure Vanilla Extract
¾ cup powdered sugar
5 strawberries, halved
½ cup raspberry
½ cup tangerine, peeled, segmented, and chopped into 1/2" pieces
½ cup cantaloupe, chopped into 1/2 in pieces
½ cup pineapple, peeled, cored, and chopped into ½" pieces
½ cup mango, peeled, cored, and chopped into ½" pieces
½ cup kiwi, peeled, cored, and chopped into ½" pieces
½ cup green grapes, sliced into thirds
½ cup blackberry, halved
½ cup blueberry
½ cup purple grapes, sliced into thirds

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!

Nutrition Facts : Calories 410 calories, Carbohydrate 43 grams, Fat 27 grams, Fiber 3 grams, Protein 4 grams, Sugar 71 grams