Our Vegan Rainbow Fruit Salad with Coconut-Lime Whipped Cream is guaranteed to brighten your day! It would be great for a brunch spread or as an addition to your spring picnic basket.
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We made this heart-shaped fruit salad to celebrate Earth Day. We wanted to make an edible representation of our love for Earth’s natural colors and bounty. Serve the fruit salad with generous dollops of coconut-lime whipped cream for extra zing.
Make sure to check out our Instagram page for Earth Day Sustainability Tips; they’re saved to a highlights folder!
🍓What Fruits Should You Use?
Don’t feel tied down to the fruit we used in the recipe! If other fruits are in season where you live, go seasonal. If you’re feeling tropical vibes, go tropical. Here are some ideas:
- Red Fruits: pomegranates, cranberries, cherries, apples, strawberries, raspberries, pears, lychee, grapefruit, watermelon.
- Orange fruits: several varieties of citrus, kumquats, persimmons, peaches, mangoes, cantaloupe.
- Yellow fruits: starfruit, mangoes, pineapples, pears, apples, dragonfruit, bananas, horned melon, lemons, passion fruit.
- Green fruits: honeydew melon, kiwi, apples, pears, limes, grapes.
- Blue fruits: blueberries, grapes.
- Purple fruits: grapes, blackberries, passionfruit, figs, plums.
🔪 How to Make the Coconut-Lime Whipped Cream
- Make sure to use coconut cream, not coconut milk.
- Very important: Refrigerate the coconut cream the night before you make your fruit salad.
- The day after refrigerating, the cream portion of the coconut cream will separate from the liquid. Reserve and refrigerate the liquid for use in curries or smoothies.
- Beat the coconut cream in a stand mixer (or using a hand mixer) until fluffy.
- Then add the lime juice and zest, as well as the powdered sugar and vanilla extract. Continue beating to stiff peaks.
💡 Steps and Tips
- Make a heart-shaped guide: Draw and cut out a 12-inch by 12-inch on parchment paper. If you don’t have parchment paper, you can also use foil.
- Cut the fruit pieces into smaller smaller pieces. That way, they fit together to fit together more snugly.
- Add visual interest: Cut the fruit in half or quarters to add visual interest, texture, and color.
Did you make our Vegan Rainbow Fruit Salad?
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👩🏽🍳 RECIPE
Vegan Rainbow Fruit Salad
Ingredients
For the Fruit Salad:
- Parchment paper to draw a heart-shaped guide
- Serving tray big enough to fit a 12-inch by 12-inch heart-shaped guide
- ¼ cup strawberries
- ¼ cup raspberries
- ¼ cup cantaloupe
- ¼ cup mandarin oranges
- ½ cup pineapple
- 1-2 kiwis
- 1 lime
- ½ cup blueberries
- ½ cup red grapes
- ½ cup blackberries
For the Coconut-Lime Whipped Cream:
- 2 14.5 oz cans of coconut cream (**Refrigerated overnight**)
- 1 teaspoon vanilla extract
- 1 cup organic powdered sugar
- Juice and zest of 1 small lime
Instructions
- Refrigerate the coconut cream overnight.
- Draw a 12-inch by 12-inch heart on your parchment paper. Place the parchment paper on your serving tray as a guide.
- Cut the fruit into smaller pieces so that they fit together snugly. For visual interest, cut some of the fruit into halves or quarters. Arrange the fruit over the heart-shaped guide.
- Make the coconut-lime whipped cream: Scoop out the thickened cream. Set aside the liquid (refrigerate for use in curries or smoothies). Beat chilled coconut cream with a stand or hand mixer until fluffy. Add vanilla, lime juice, lime zest, and powdered sugar. Beat to stiff peaks.
- Serve fruit salad topped with generous dollops of whipped cream. Enjoy!
Notes
- You can substitute whatever fruits you prefer. You'll need a total of 4 cups of fruit.
Such a beautiful and easy recipe.