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Creamy Fruit Salad with Coconut Dressing ~ is grandma's food classic, enriched and brought into the 21st century with a vegan non-dairy coconut lime dressing, and trust me, marshmallows, sweetened condensed milk will not be missed, instant pudding, or a little Cool Whip!
Fruit salads are one of the best benefits of warmer weather. You do it when you start to accumulate those inevitable chunks and leftover bobs that just magically accumulate in the kitchen. A few berries, a last twig of grapes, a lost orange and kiwi, half a pineapple … and suddenly you have the ingredients of an epic salad.
If you ask me that the best fruit salads should have tons of variety, this is what's in mine ~
- Three varieties of melon (watermelon, melon and sweet melon)
- four types of berries (blackberries, raspberries, strawberries, blueberries)
- two citrus fruits (orange and grapefruit)
- two types of grapes (black and red)
- mango, passion fruit, kiwi and pineapple
and it could have continued, what about apples, peaches, plums, pears, cherries, apricots …
I like to try to keep the berries small whole, and keep the rest of the fruit chopped or halved, the same size, if possible. It makes the salad look harmonious and makes it easier to eat.
Benefits of a Creamy Non-Dairy Coconut Fruit Salad Dressing ~
- your vegan and lactose intolerant friends can dig.
- you can use tropical fruits like papaya, kiwi and pineapple (some of my favorite ingredients for fruit salad!) They contain an enzyme called bromelain It interacts with dairy ingredients and produces a bitter taste, so you can't combine them with dairy products like milk, condensed milk, or yogurt.
- You will get a tropical flavor boost from coconut milk that is so refreshing in warm weather.
- This dressing is healthier than classic creamy fruit salad dressings made with artificial ingredients like instant pudding and whipped topping.
I'll look the other way if you want to add a little rum to your salad. Then basically you will have a pina colada fruit salad!
tvfgi recommends: tall glass bowl
Take note of food stylists and bloggers, this type of dish is great because it shows off the colors and textures of a dessert or salad. It is one of those pieces that I do not use every week, but I am very happy to have hidden. I couldn't get my Rainbow Layered Salad without it, and I also used one for myself Spicy Thai spaghetti salad. It is wonderful for any summer pasta or potato salad on display. (You can replace a bowl, too.)
Click on the photo for more information.
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Tips for making and transporting fruit salad with creamy coconut dressing ~
- Fruit salad is a beautiful thing, but it doesn't keep well. It is a fact and we have to deal with it.
- Prepare your dressing ahead of time, but cut and assemble your fruit salad as close as possible to when you want to serve it.
- If you need to transport your salad, keep it cold and plan to dress it in place just before serving, otherwise the dressing will be diluted.
- Make extra dressing to serve along with the salad if desired.
- Resist the temptation to add bananas to your salad, they don't keep up well.
Creamy Fruit Salad with Poppy Seed Dressing
Creamy Fruit Salad with Coconut Dressing ~ It's the grandma's food classic enriched and brought into the 21st century with a vegan coconut and lime dressing, and trust me, marshmallows, mayonnaise, or Cool won't be missed! Whip!
Salad of course, garnish
6 cups in total:
- melon, watermelon, melon and melon, peeled and chopped
- berries blackberries, raspberries, strawberries, blueberries
- citrus orange and grapefruit supreme
- whole or sliced red and black grapes in half
- peeled and chopped mango
- peeled and chopped passion fruit
- kiwi sliced and cut into wedges
- peeled and chopped pineapple
- 1 can of coconut milk with all the fat you can also use coconut cream that is thicker and richer
- juice of 1 lime if your lime is very dry you may need more
- 2 tablespoons poppy seeds
- 1 tablespoon of sugar or honey or to taste
In a large bowl, mix all the fruits.
If you use coconut milk Open the can and carefully drain 1/4 cup of clear liquid. Place the remaining coconut milk in a small bowl with the sugar, poppy seeds, and lime juice. Blend well with an immersion blender. You can also use a whisk, but I like the texture you get when mixing. Try a little. You may want to add more lime or adjust the sweetener.
If you are using coconut cream Measure approximately 2/3 cup and proceed as above.
Gently mix the salad with plenty of dressing and serve as soon as possible.
More fruit salads to try ~