Rainbow Fruit with Coconut Cream (Printable)

Fresh fruits arranged in rainbow layers served with rich coconut whipped cream and fresh mint garnish.

# 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 - 13.5 fl oz full-fat coconut milk, chilled overnight
09 - 2 tablespoons powdered sugar or maple syrup
10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - Fresh mint leaves

# Method:

01 - Wash, peel, and slice all fruits according to specifications. Arrange fruits in rows or rainbow layers on a large serving platter, grouping by color for maximum visual impact.
02 - Open the chilled coconut milk can carefully and scoop the solidified cream layer into a mixing bowl, discarding the liquid portion.
03 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip on medium-high speed until light and fluffy, approximately 2 to 3 minutes.
04 - Transfer the whipped coconut cream to a serving bowl and garnish with fresh mint leaves if desired.
05 - Present the fruit table alongside the coconut whipped cream, allowing guests to dip or spoon cream over their selected fruits.

# Expert Advice:

01 -
  • It's naturally vegan and dairy-free, so everyone at the table can actually enjoy it without the awkward "sorry, I can't have that" conversation.
  • The coconut cream is shockingly easy to make and tastes like you've done something complicated when really you just let the fridge do the work.
  • It doubles as both a stunning visual moment and a guilt-free way to eat lots of fruit.
02 -
  • If your coconut cream doesn't separate, the milk wasn't cold enough—don't try to whip watery coconut milk, it just won't work, so chill it properly or use coconut cream from a carton instead.
  • The fruit can sit arranged for a couple hours before serving, but any longer and it starts to weep juice and lose its shine, so time your prep accordingly.
03 -
  • Chill your mixing bowl and mixer beaters in the freezer for five minutes before whipping the coconut cream—it helps it get fluffy faster and stay fluffy longer.
  • If you're making this ahead, keep the fruit and cream separate until right before serving; together they start to soften and weep juice, but apart they stay perfect.
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