Refreshing Coconut Fruit Salad Food
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 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.
COCONUT FRUIT SALAD
This refreshing fruit salad will taste equally delicious at breakfast, lunch or dinner! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.
Nutrition Facts : Calories 176 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 4g fiber), Protein 2g protein.
REFRESHING COCONUT FRUIT SALAD
This is a wonderful fruit salad recipe that I made up a while back. I call it "refreshing" because it is still creamy but doesn't have a ton of sugar and marshmallow cream in it. The toasted coconut heightens the flavor while the untoasted gives a nice chewy texture to the whole thing. For an extra creamy salad, add 1/4 cup fruit yogurt.
Provided by Gods_sugarcookie
Categories Coconut
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Mix apples, oranges, pineapple, and banana in a large bowl. Add toasted* and untoasted coconut, along with coconut milk.
- To soften the cream cheese, zap it in the microwave for about 5-10 seconds. With a fork in a small bowl, cream the cheese with the sugar, add more if desired to taste.
- Dump the cream cheese on top of the fruit, and mix thoroughly to incorporate. Serve at room temperature or chilled.
- * To toast the coconut, spread on an ungreased pan and bake in a 300 degree oven just till lightly brown, around 3-5 minutes.
Nutrition Facts : Calories 272.4, Fat 13.5, SaturatedFat 10.7, Cholesterol 12.5, Sodium 91, Carbohydrate 39.2, Fiber 5.3, Sugar 30.8, Protein 2.9
REFRESHING FAR EAST FRUIT SALAD
Cool and refreshing with a wonderful Filipino surprise - coconut gel! This is available in 12 ounce jars at Asian supermarkets - get a couple of jars because you will really like it!
Provided by Busters friend
Categories Dessert
Time 15h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream with confectioner's sugar in large chilled bowl.
- Mix next 4 ingredients & fold into whipped cream.
- Chill thoroughly, at least an hour; confectioner's sugar helps stabilize whipped cream. If planning to keep overnight, stabilize whipped cream with gelatin.
- Stir in nuts just before serving.
Nutrition Facts : Calories 947.6, Fat 77.7, SaturatedFat 38.5, Cholesterol 163, Sodium 123.3, Carbohydrate 67.1, Fiber 6.5, Sugar 55.6, Protein 7.2
REFRESHING FRESH FRUIT SALAD
This is so simple; it's my favorite fruit salad combination. My grandmother whips this up every holiday and serves it with fresh whipped cream; I like it topped with a sprinkling of granola. So healthy! This is best served about 2 hours after refrigerating. It's good, though, for 2-3 days in the refrigerator, but the banana will turn a little soft. (Cooking time is refrigeration, but you can eat it as soon as you prepare it too)
Provided by newspapergal
Categories Dessert
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Peel the orange, taking the white pith with it, like you would an apple.
- Slice into the orange along its sections and place in medium bowl.
- After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
- Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
- Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
- Slice grapes in half and add to mixture.
- Sprinkle with sugar and stir.
- (**Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar).
- **I add blueberries to this if they're in season.
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