coconut fruit salad

Elevate fresh summer fruit with this zesty and lightened up fruit salad featuring coconut cream, agave syrup, and lemon juice.

Vegan Fruit Salad with Coconut Dressing

strawberries

pineapple

blueberries

kiwis

coconut cream

full fat coconut milk

lemon juice (from 1/2 medium lemon)

agave syrup (see note

ground cinnamon (plus more for serving)

peppermint (for serving)

Prep fruit: Rinse all fruit as needed before prepping. Remove tops from strawberries and slice the fruit into quarters, cut pineapple into one inch cubes, remove skin from kiwi and slice into half moons. Pat fruit with a paper towel as needed to remove excess water. Set aside.

Make the coconut cream dressing in a medium bowl. Whisk together coconut cream, coconut milk, lemon juice, agave syrup and cinnamon. Taste for sweetness.

Toss together fruit and place in a shallow serving dish. Drizzle with half of the coconut dressing. Cover and transfer the fruit and the remaining dressing to the fridge. Let chill for one hour or until ready to serve.

When ready to serve, remove from the fridge and drizzle with remaining coconut dressing. Top with optional shredded coconut, cinnamon and peppermint. Serve cold.

Filipino fruit salad is very quick and easy to make. The listed time below accounts for 30 minutes draining and 4 hours chilling. Otherwise, it only takes about 5 minutes to whip together.

Filipino Fruit Salad

2- 30 oz can mixed fruit cocktail

1- 8 oz can (225 g) table cream

½- 14 oz can sweetened condensed milk ((7 oz, 198 grams, or ½ cup + 2 Tbsp))

vanilla extract

kosher salt

Set strainer over large bowl. Pour mixed fruit cocktail and canned coconut into strainer. Drain and discard the sugary liquid. Keep strainer/colander over bowl and continue to drain fruit for at least 30 minutes up to 1 hour. This can be done at room temperature or loosely covered in the fridge, for up to 24 hours.

In a large bowl, whisk table cream to remove any lumps. Add sweetened condensed milk, vanilla, and salt. Whisk until well combined.

Fold in drained fruit mixture until thoroughly coated with cream mixture. Cover and keep chilled in the fridge for at least 4 hours, ideally overnight.

Stir before serving. Serve chilled. Garnish with maraschino cherries, if desired.

I made this yesterday for my Diwali party, and needless to say, it was a hit! Everyone loved it! No one has ever had the Filipino style before! Thank you!

EVERYONE loved the recipe!! It was a winner in my family :)

Simple yet delicious staple in any Filipino household!

I made this fruit salad in memory of a dear Filipino friend that passed away recently, he used to make this for us and bring it to church to share at the coffee hour. Following your recipe my result was fantastic. Very tasty and not too sweet! (*Carlos used to make it a little too sweet). I used canned pineapple, mandarin oranges, sliced pears, sliced peaches and maraschino cherries.  I found frozen young shredded coconut (buko) in a Chinese supermarket near me, saved my day! Also used Nestle table cream and Nestle La Lechera gluten free condensed milk. Thanks again for the recipe and all detailed explanations.

Top 2 coconut fruit salad recipes from across the web

The most viewed coconut fruit salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Fruit Salad with Coconut Dres...

Filipino Fruit Salad

Top 2 coconut fruit salad recipes from across the web

The most viewed coconut fruit salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Fruit Salad with Coconut Dres...

Filipino Fruit Salad

The most viewed coconut fruit salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine