COCONUT TROPICAL FRUIT SALAD
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.
Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
COCONUT PANNA COTTA WITH TROPICAL FRUIT
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
- To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
TROPICAL FRUIT SALAD WITH LYCHEES AND COCONUT DRESSING OR BALINESE LYCHEE FRUIT SALAD
Steps:
- Whisk the coconut milk, lime juice, lime zest, sugar, star anise, and salt together in a large bowl.
- Add the lychees, pineapple, honeydew melon, cantaloupe, papaya, and mangos. Gently toss to coat in the coconut milk dressing. Cover and refrigerate for about 1 hour or longer before serving. Prior to serving, remove the star anise and reserve for serving. Transfer the fruit salad to a serving platter or glasses. Top with the reserved star anise and shredded coconut, if desired, and serve.
Nutrition Facts : Calories 150, Fat 5 grams, SaturatedFat 4 grams, Sodium 65 milligrams, Carbohydrate 29 grams, Fiber 2.5 grams, Protein 2 grams
TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH
One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.
Provided by Martha Stewart
Categories Food & Cooking
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
- Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
- Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.
COCONUT FRUIT SALAD
Make and share this Coconut Fruit Salad recipe from Food.com.
Provided by BakinBaby
Categories Tropical Fruits
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine fresh fruit (except banana) in a medium sized bowl, toss to combine chill 1 hour.
- Add banana and pour prepared dressing over, toss gently.
- Serve on lettuce bed.
SUMMERTIME TROPICAL FRUIT SALAD
A yummy and refreshing fruit salad with or without the dip. You should be able to find all of the fruits in larger grocery or special food stores. You can substitute almond extract for the vanilla extract, if you wish.
Provided by angelfluff
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- In a large bowl, gently toss together the mango, papaya, oranges, kiwis and pineapple.
- In a medium bowl, blend cream cheese, marshmallow and vanilla extract on medium speed with an electric mixer until smooth and creamy. Topping can be poured over fruit or left in a separate bowl for dipping.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 96.1 g, Cholesterol 82.1 mg, Fat 27 g, Fiber 5.9 g, Protein 8.3 g, SaturatedFat 16.5 g, Sodium 280 mg, Sugar 62.7 g
TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH
Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
- Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.
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