This year for Thanksgiving I was put in charge of the fruit salad. And I’m not going to lie, I wasn’t thrilled. Of course, you should realize that by “fruit salad” what my family was really requesting was the typical S.A.D. version that uses hydrogenated oils (aka: Cool Whip) stuffed full of stale high-fructose-corn-syrup-laden mini marshmallows.
No thank you.
Thankfully, I realized I could real foodify the fruit salad very easily. Add some delicious REAL whipped cream and you’ve already won most of the battle. But then I remembered that my sister is currently off dairy (as her nursing babe has issues with it).
No problem, I thought. I’ll just switch out the whipped cream for a delicious coconut version.
And delicious it was. We ate it super chilled and it was almost ice-cream like. A delicious tropical ice cream with absolutely no guilt attached.
Feel free to use whatever fruit tickles your fancy. I love recipes that serve as jumping off points for my own creativity.
The Best Fruit Salad Recipe (with Dairy Free Option)
1 12 oz bag of frozen raspberries (keep frozen- don’t thaw)
1 cup of frozen blue berries
2 cups of grapes, halved
4 or 5 kiwi, thinly sliced (or any fruit of your choosing)
1 large lime
3 cans of CHILLED (BPA free) coconut milk OR 16 oz. of heavy whipping cream
1 tablespoon sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)
1. Whip your coconut milk or heavy cream into a thick cream (see below for coconut cream instructions), adding in vanilla and honey (if so desired).
2. Stir in the juice of the lime and then gently fold in all your fruit.
This is super yummy served cold. If I make this the same day I serve it, I will keep it in my freezer until 30- 40 minutes before and then transfer to the fridge. If you make it earlier than that I would pull it out of the freezer sooner before it becomes rock hard. Or you could just put it in the fridge and call it good.
To Make Coconut Whip Cream:
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled (I did mine overnight). This will allow the coconut milk to separate, leaving a firm layer on top.
2. Scoop out this firm layer of coconut cream that has solidified on top being careful not to scoop into the water that is under it. Leave the water (it’s great in smoothies or just drink it up).
3. Place the cream in the bowl of a stand mixer. Whip on high for 3 – 5 minutes until coconut milk becomes fluffy and light. Drizzle in honey and vanilla during the last minute or two.
I love the color the raspberries and blueberries turn this. So festive for the Holiday Season.
What’s in your favorite fruit salad?
This post is part of Fat Tuesday, Scratch Cookin’ Tuesday, Fresh Food Wednesday, Creative Juice Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Freaky Friday, Kitchen Fun and Crafty Friday, Fight Back Friday, Motivation Monday, Monday Mania, Clever Chicks, Make Your Own Monday, Anything Goes Friday, Sweet Sharing Monday, and Allergy Free Wednesday.