Vegan Fruit Salad with Coconut Whipped Cream

A bowl of cut fruit is fine. A bowl of cut fruit drizzled in a ginger-lime coconut cream dressing and topped with toasted coconut chips and fresh mint is a completely different experience. This Vegan Fruit Salad with Coconut Whipped Cream takes dragon fruit, kiwi, watermelon, pineapple, papaya, and mango and turns them into something that looks like it belongs on a resort breakfast buffet, not a backyard table.

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Prep Time 30

Cook Time 5

Total Time 35

Servings: 8

Course: Dairy free, Gluten-free, Salad, Side Dish

Cuisine: American

Calories: 216

Ingredients Equipment Method Notes

Ingredients

Two components the coconut dressing and the fruit itself. Both completely plant-based:
For the Coconut Dressing:
½ cup unsweetened coconut cream - not coconut milk which is thinner and won't blend into the same rich, creamy consistency. Coconut cream is thick, concentrated, and gives this dressing its body.
1 teaspoon grated lime zest - carries the aromatic citrus oils that make the dressing smell as good as it tastes.
2 tablespoons lime juice - fresh squeezed for sharp acidity that balances the richness of the coconut cream.
1 tablespoon light agave syrup - adds a touch of sweetness; maple syrup works as a substitute if that's what you have on hand.
½ teaspoon grated fresh ginger - adds warmth and a subtle spicy kick that makes this dressing taste considerably more interesting than plain coconut cream.
⅛ teaspoon salt - a small pinch that rounds out the sweetness and brightens the overall flavor.
For the Fruit Salad:
2 medium dragon fruits - a striking slightly sweet fruit with a mild flavor and dramatic visual appeal once cut. If dragon fruit isn't available where you live, star fruit or extra mango make reasonable substitutes for visual interest.
3 medium kiwis peeled, quartered lengthwise, and sliced ½-inch thick - bright green, tart, and a nice textural contrast to the softer tropical fruits.
1 small seedless watermelon scooped with a melon baller -juicy, hydrating, and visually fun in ball form.
1 small pineapple peeled, cored, and cut into 1-inch pieces - sweet and slightly tangy, one of the most reliably good fruits in any tropical salad.
1 small papaya peeled, seeded, and cut into 1-inch pieces - soft, mildly sweet, and a great textural counterpoint to the firmer fruits.
1 medium mango peeled and cut into 1-inch pieces -rich, sweet, and one of the standout flavors in the bowl.
¼ cup toasted unsweetened coconut chips - adds crunch and a deeper nuttier coconut flavor than the cream alone provides.
2 tablespoons fresh mint leaves -the final garnish that adds color and a clean herbal brightness.

Equipment

A short, focused list:
1-quart jar - for blending the coconut dressing. A jar gives you a tall, narrow vessel that's ideal for an immersion blender to work in without splashing everywhere.
Immersion blender - for blending the coconut cream and dressing ingredients until completely smooth. A small food processor or regular blender works as a substitute if you don't have an immersion blender, though you may need to blend in slightly larger batches.
Sharp knife and cutting board - for prepping every single fruit in this recipe. This is genuinely the most knife-work-heavy recipe in the category, so a sharp blade matters for clean cuts and your own patience.
Melon baller - specifically for scooping the watermelon into neat round balls. A melon baller gives you uniform, attractive pieces; a knife works fine too if you'd rather just cube it.
Large mixing bowl - for combining all the cut fruit before tossing with the dressing.
Large serving dish - wide and shallow so the colorful fruit is fully visible once plated.
Small skillet - for toasting the coconut chips, if they're not already toasted when you buy them.

Method

Stage 1 - Make the Coconut Dressing
Place the coconut cream in your 1-quart jar. Blend with an immersion blender until completely smooth, about 30 seconds. Add the lime zest, lime juice, agave, ginger, and salt, then blend again until well combined and smooth, another 30 seconds. Taste it directly it should be creamy, tangy, lightly sweet, and warmly spiced from the ginger.
Stage 2 - Prep and Combine the Fruit
Cut off and discard the ends of the dragon fruits, then remove the skin by hand and discard it. Cut the dragon fruit into ¾-inch pieces and place in your large bowl. Add the kiwis, watermelon, pineapple, papaya, and mango, then gently stir to combine a light hand here keeps the softer fruits like papaya from breaking down too much.
Pour ⅓ cup of the coconut dressing over the fruit and toss gently until everything is coated. Cover the bowl and refrigerate for 30 minutes this resting period lets the fruit soak up some of the dressing and chill properly before serving.
Stage 3 - Plate and Finish
Transfer the chilled fruit to your large serving dish. Pour the remaining coconut dressing over the top. Top with the toasted coconut chips and fresh mint leaves. Serve chilled.

Notes

Full Nutrition Breakdown (Per Serving)

Nutrient	Amount
Calories	216 kcal
Carbohydrates	43g
Dietary Fiber	4g
Total Sugars	35g
Added Sugars	2g
Protein	3g
Total Fat	5g
Saturated Fat	4g
Sodium	70mg
Potassium	378mg
Vitamin A	1,217 IU
Vitamin C	98mg
Vitamin E	1mg
Folate	55mcg
Vitamin K	14mcg
Calcium	40mg
Iron	1mg
Magnesium	34mg