Ingredients
Units
Scale
- 1 cup pineapple chunks or niblets, drained (you can use fresh or canned)
- 1 cup fresh blueberries
- 1 banana, sliced
- 1 cup red grapes, halved
- 1/4 cup chopped walnuts
- 1/4 cup unsweetened dried shredded coconut, toasted (see notes for toasting directions)
- 1 cup coconut cream, chilled
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the pineapple, blueberries, banana, grapes, walnuts, and shredded coconut. Set the bowl aside.
- Then, in a medium mixing bowl, combine the coconut cream and vanilla extract. Use a hand mixer to beat the coconut cream with the vanilla until it has thickened a bit and is fluffy.
- Use a spatula to carefully fold the coconut cream mixture into the fruit salad. Stir until just combined.
- Serve immediately.
Notes
- To toast the shredded coconut, place it in a dry skillet over low heat. Set a timer for 3 minutes and toss the coconut occasionally. Keep a close eye on the skillet to ensure that the coconut doesn’t burn. It will be a light tan color when it’s fully toasted.
- You can easily double this recipe if you need more servings.
- You can make this salad up to 24 hours in advance. Just cover the bowl tightly and store in the refrigerator until you’re ready to serve.
- Store any leftovers in an airtight container for up to 4 days.
- You can buy canned coconut cream or you can use the thickened portion of a can of chilled full-fat coconut milk. You will need a cup of chilled coconut cream for this recipe.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 199
- Sugar: 18.1 g
- Sodium: 12.1 mg
- Fat: 3.4 g
- Saturated Fat: 0.3 g
- Carbohydrates: 22.4 g
- Fiber: 2.1 g
- Protein: 2 g
- Cholesterol: 0 mg