Coconut Lime Fruit Salad with Pineapple

Name: Coconut Lime Fruit Salad with Pineapple
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 medium (about 3 lbs / 1.4 kg) (1400 g) fresh pineapple, ripe but firm, peeled, cored, cut into ¾-inch (2 cm) chunks; 2 medium ripe but firm mangoes, peeled, pitted, cut into ¾-inch (2 cm) chunks; 1 medium (about 1.5 lbs / 680 g) (680 g) ripe but firm papaya, peeled, seeded, cut into ¾-inch (2 cm) chunks; ½ cup (top thick layer from a can, or shake can first) (120 ml) full-fat coconut cream, unsweetened, at room temperature; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; 1 tablespoon (15 ml) honey; ½ cup (45 g) unsweetened shredded coconut; ⅛ teaspoon (½ g) sea salt; 8 leaves fresh mint leaves, torn lightly, optional garnish (optional)

From the MyKitchenBank Kitchen

A bright, refreshing Hawaiian-inspired fruit salad combining fresh pineapple, mango, and papaya with a creamy coconut lime dressing. The tropical fruits are tossed with a simple blend of coconut cream and fresh lime juice, finished with toasted coconut flakes for texture and depth. Perfect as a light dessert, breakfast side, or palate cleanser.

Prep: 20 min
Cook: 3 min
Wait: 15 min
Total: 38 min
Makes: 6 servings (about 5 cups)

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Steps

Before you start

Choose ripe but firm fruits so they hold their shape when mixed
Use freshly squeezed lime juice for the best flavor—bottled juice tastes flat in comparison
Have all fruits cut and ready before making the dressing so it doesn't sit too long and separate

1
Toast the coconut
- Heat the unsweetened shredded coconut in a small dry skillet (8-inch / 20 cm) over medium heat for 2–3 minutes, stirring frequently with a wooden spoon, until it turns light golden and fragrant.
- Watch carefully—it burns quickly.
- Transfer immediately to a plate to cool.
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Ready when: Light golden color and nutty aroma
Tip: Stir constantly to prevent burning; toasting brings out natural sweetness and adds texture.
2
Prepare the fruit
- Peel and core the pineapple, removing all eyes, then cut into ¾-inch (2 cm) chunks.
- Peel and pit the mangoes, cutting the flesh into ¾-inch chunks.
- Halve the papaya lengthwise, scoop out the black seeds with a spoon, peel the skin, and cut into ¾-inch chunks.
- Place all prepared fruit in a large mixing bowl.
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Ready when: All fruit cut into uniform ¾-inch pieces
Tip: Cut fruit to the same size so it mixes evenly with the dressing and every bite has balanced flavors.
3
Make the coconut lime dressing
- In a medium bowl, whisk together the coconut cream and fresh lime juice until smooth and combined.
- Add the honey and sea salt, whisking until the honey is fully dissolved and the mixture is pale and slightly fluffy.
- Taste and adjust—add more lime juice if you want more tang, or more honey if you prefer extra sweetness.
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Ready when: Smooth, pale, slightly fluffy dressing with no lumps
Tip: Whisk vigorously to incorporate air into the coconut cream, making the dressing lighter and less heavy.
4
Toss and chill
- Pour the dressing over the prepared fruit and gently fold together with a wooden spoon, using a cutting motion to combine without crushing the fruit.
- Let the salad sit in the refrigerator for 10–15 minutes so the flavors meld and the fruit releases some juice.
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Ready when: Dressing coats all fruit and sits glossy
Tip: Use a gentle folding motion so the soft fruit doesn't break apart; don't stir vigorously.
5
Finish and serve
- Transfer the salad to a serving bowl.
- Top with the toasted coconut flakes and torn mint leaves if using.
- Serve immediately while the fruit is cool and the flavors are bright.
- If making ahead, hold the toasted coconut and mint separately and add just before serving to keep them crisp.
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Ready when: Salad is served cold with crispy toasted coconut on top
Tip: Add toasted coconut just before serving so it stays crunchy; if it sits in the dressing it will soften.

Good to know

Tips

Choose fruit that is ripe but still firm—overripe fruit will fall apart and release too much liquid when dressed.
Toast the coconut in a dry pan rather than buying pre-toasted coconut; the flavor is fresher and you control the color.
If your coconut cream is very thick and cold, warm it gently or whisk it with a fork until it loosens before mixing with the lime juice.
Serve this salad cold but not ice-cold; flavors shine better when the fruit is cool rather than frozen solid.

Make ahead

Prepare and cut all fruit up to 8 hours ahead; keep covered in the refrigerator. Make the dressing up to 2 hours ahead. Toast the coconut flakes up to 1 day ahead and store in an airtight container. Assemble the salad no more than 30 minutes before serving so the fruit stays crisp; add toasted coconut and mint garnish right before serving.

Storage & reheating

Covered in the refrigerator for up to 2 days (the fruit will soften slightly and release more liquid, but remains delicious). Do not freeze. If the dressing separates, whisk it back together before serving.

Substitutions

full-fat coconut cream, unsweetened → Full-fat canned coconut milk (use the thick top layer). Coconut milk is slightly thinner but will still coat the fruit nicely; whisk well before using.
fresh lime juice → Fresh lemon juice or 1 teaspoon lime zest plus 2 tablespoons juice from either citrus. Lemon gives a sharper brightness; lime zest adds aromatic depth if you reduce the juice slightly.
honey → Agave nectar or 1 tablespoon of simple syrup. Use equal amounts; both dissolve more easily than honey if the dressing is cold.
fresh mint leaves → Basil, cilantro, or a pinch of fresh ginger zest. Basil adds an unexpected herbal note; cilantro is bright; ginger brings warmth and complements the coconut.