Creamy Coconut Tropical Fruit Salad
I love to use canned coconut milk for cooking, especially whenever I need to make something dairy-free. I use both the regular coconut milk in a carton as well as the canned coconut milk. Canned coconut milk is perfect for desserts, because you can scoop the creamy layer off the top and just use that in a recipe. While it's great as a fruit salad, this is also a great dessert replacement. If you let it sit in the fridge overnight, the sweetness from the fresh pineapple mixes with the semi-sweet coconut cream, and it's absolutely perfect without any added sugars. It's the perfect go-to if you're craving ice cream. In fact, you could use this same recipe in a popsicle mold for a guilt-free frozen treat. Use what you have on hand. If you don't have mangoes, add in two more bananas instead, or try it with other tropical fruits like papaya.
- one 14 oz. can unsweetened coconut milk
- one fresh pineapple
- two fresh mangos
- 3 bananas
- 1 cup organic unsweetened coconut flakes (optional)
- Peel and chop the fruit into bite-size pieces.
- Add the coconut milk (just the thick cream part off the top. Don't use the liquid in the bottom of the can.) *You may want to buy a few cans just in case. Sometimes during handling, the coconut milk blends together. If it isn't still separated, you won't be able to scoop the cream off the top.
- Combine in a medium size bowl, cover and refrigerate at least an hour. (Will thicken.)
Other Recipes Using Canned Coconut Milk
How to Make Dairy-Free Whipped Cream with Coconut Milk
No-Bake Banana Cream Pie in a Jar
Dairy-Free Banana Creme Tart