Rainbow Fruit Table Coconut (Print Version)

An eye-catching spread of assorted fresh fruits paired with light coconut whipped cream for refreshing enjoyment.

# What You'll Need:

→ Fruit Selection

01 - 1 cup strawberries, hulled and halved
02 - 1 cup pineapple, cut into small pieces
03 - 1 cup kiwi, peeled and sliced
04 - 1 cup blueberries
05 - 1 cup red grapes, halved
06 - 1 cup orange segments or mandarin slices
07 - 1 cup watermelon, balled or cubed

→ Coconut Whipped Cream

08 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
09 - 2 tablespoons powdered sugar or maple syrup, to taste
10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - Fresh mint leaves, optional

# How To Make:

01 - Wash, peel, and slice all fruits as needed. Arrange them in rows or rainbow layers on a large platter, grouping by color for maximum visual appeal.
02 - Carefully open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind.
03 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip until light and fluffy, approximately 2 to 3 minutes.
04 - Transfer the coconut whipped cream to a serving bowl and place alongside the fruit table. Garnish with fresh mint leaves if desired. Allow guests to dip or spoon cream over their selected fruits.

# Expert Tips:

01 -
  • Stunning rainbow presentation that pleases the eye and palate.
  • Simple, no-cook preparation perfect for quick healthy gatherings.
  • Vegan, gluten-free, and dairy-free for versatile dietary needs.
  • Coconut whipped cream adds a luscious, creamy texture without dairy.
02 -
  • Chill the coconut milk thoroughly overnight to ensure the cream separates well.
  • Use a hand or stand mixer to achieve a light, fluffy coconut whipped cream quickly.
  • Arrange fruits by color to maximize the visual appeal and create a true rainbow effect.
  • Prepare the coconut cream up to 2 days ahead and store it refrigerated.
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