Coconut Whip Rainbow Fruit Salad

Coconut Whip Rainbow Fruit Salad

raw material

6 servings

coconut whip

• 1 can full-fat coconut milk, refrigerated overnight
• ½ teaspoon Kroger® Pure Vanilla Extract
• ¾ cup powdered sugar (80 g)

Rainbow Fruit Salad

• 5 strawberries, halved
• ½ cup raspberries (75 g)
• ½ cup orange, peeled, segmented, and cut into 1/2-inch pieces
• ½ cup cantaloupe (75 g), cut into 1/2 pieces
• ½ cup pineapple (75 g), peeled, cored and cut into ½” pieces
• ½ cup mango (75 grams), peeled, pitted, and cut into ½” pieces
• ½ cup kiwi (75 g), peeled, pitted and cut into ½” pieces
• ½ cup green grapes (75 g), cut into thirds
• ½ cup blackberries (75 g), halved
• ½ cup blueberries (50 g)
• ½ cup purple grapes (75 g), cut into thirds

Prepare

1. To make the coconut whip: Place a large glass bowl in the refrigerator for 10 minutes.
2. Once the bowl has cooled, remove the coconut milk from the refrigerator without pouring or shaking. Open the can and scoop the top heavy cream into a bowl, leaving the liquid behind. (Liquid can be reserved for other uses; 1 week in the refrigerator.)
3. Beat cream with an electric hand mixer until very smooth, 1-2 minutes. Add Kroger’s Pure Vanilla Extract and powdered sugar and continue beating for 1 minute, until sugar dissolves and cream is smooth again. Chill the whipped coconut cream in the refrigerator until ready to use, overnight.
4. To make the fruit salad: Spread the whipped coconut cream on a medium plate with a spatula. Starting at the top of the plate, arrange the fruits by color: a row of strawberries and raspberries, then a row of chopped oranges and cantaloupe, then a row of pineapple and mango slices, then a row of kiwi and green grapes, then a row of Blackberries and blueberries, then purple grapes.
5. Serve immediately.
6. enjoy!