Rainbow Fruit with Coconut Cream (Printable Version)

Bright fruit layers paired with creamy coconut topping create a refreshing, healthy treat.

# What You 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 - 1 can (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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • A gorgeous and colorful way to showcase fresh fruits that looks as good as it tastes.
  • Vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary needs.
  • Easy to prepare with no cooking required, ready in just 30 minutes.
  • Perfect for brunches, parties, and healthy dessert spreads that invite guests to enjoy at their own pace.
02 -
  • Chill the coconut milk can overnight for firm cream that whips easily.
  • Use a hand or stand mixer for the lightest, fluffiest whipped cream.
  • Group fruit by color in a rainbow pattern to maximize visual impact.
  • Keep leftover coconut cream refrigerated and use within 2 days.
  • Double-check all ingredient labels to avoid cross-contamination if serving guests with allergies.
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