Tropical Fruit Salad with Coconut Cream

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 13 ounces, weight Coconut Milk
• ¾ cups Confectioners Sugar
• 1 teaspoon Freshly Grated Lime Zest
• 2 Tablespoons Organic Cornstarch
• 3 teaspoons Pure Vanilla Extract
• ½ Watermelon, Rind Removed And Cubed
• 1 Golden Ripe Pineapple, Peeled, Cored, And Cubed
• 2 Kiwi, Peeled, Halved, And Sliced
• 1 Mango, Peeled And Diced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel and cube the watermelon (rind removed), pineapple, and mango, and slice the kiwi. Place all the fruit in a large bowl.

2. In a small saucepan, whisk the cornstarch with a splash of the coconut milk until smooth. Whisk in the remaining coconut milk.

3. Heat over medium, stirring constantly, for about 3 to 4 minutes until thickened and glossy. Remove from the heat.

4. Whisk in the confectioners sugar, vanilla extract, and lime zest until smooth. Let the coconut cream cool for 10 minutes.

5. Gently fold the kiwi into the fruit, then spoon the cooled coconut cream over the fruit or serve it on the side. Chill for at least 30 minutes before serving.