Swap out your classic fruit salad for this vegan fruit salad tossed in creamy coconut dressing! This fruit salad is a great dairy-free and vegan side to bring to picnics, BBQs, or just to enjoy as a healthy dessert.
Fresh fruit is one of the summer's most enjoyable treats. Ripe strawberries, fresh-picked blueberries, can you really beat summer's fresh produce?
You could always bring a bowl of fruit to a BBQ or picnic, but why not liven things up with a creamy fruit salad dressed up with coconut dressing?
Recipe features
- Summer fruit: This fruit salad features pineapple, kiwi, strawberries, and blueberries. I recommend using fresh fruit but this salad can also be made using canned fruit.
- Flavors: The lightly sweet and zesty dressing emphasizes the naturally sweet flavor of fresh summer fruit.
- Dairy and egg-free: Many traditional fruit salads use sour cream or even mayonnaise, but this vegan coconut dressing uses coconut cream instead for a light and creamy dressing.
- Great for gatherings: This fruit salad is the perfect addition to BBQs, picnics, and get togethers.
Types of fruit
When making a fruit salad the key is to have a variety of colors and shapes. Think of your fruit salad as a rainbow!
My go-to fruits for fruit salad are strawberries, kiwi, pineapple, and blueberries. Slice the strawberries into quarters and the kiwis into wedges. Slice pineapple into chunks.
Other fruit options:
- Melons like watermelon or canteloupe
- Grapes
- Sliced green apple
- Sliced banana
- Raspberries and blackberries are best if the salad is being served immediately
Using canned or frozen fruit
- Canned: Canned fruit can be used for this fruit salad if fresh fruit is not available. Of course, it will be a softer salad because canned fruit is soft. I recommend choosing fruit canned in water or juices to cut down on added sugars.
- Frozen: I don't recommend frozen fruits because they are likely to become soggy and will alter the dressing color as they thaw.
- Moisture: If the fruit is very wet you will want to pat it with a paper towel to remove excess moisture.
- Sizes: Slice fruit into bite-sized pieces for easy eating.
Coconut dressing
This coconut dressing is a lightly sweet, creamy dressing that takes a bowl of fruit and transforms it into a salad!
All you need is coconut milk, coconut cream, lemon juice, and agave syrup.
Coconut cream is solid, especially in colder temps. We'll use the coconut milk to thin it to a pourable consistency.
The lemon juice adds tang and agave sweetens things up a bit. Maple syrup and honey also work well here.
Pro tip: Pour half of the coconut dressing over the fruit salad before refrigerating and half just before serving. The colder the cream, the thicker it will be. I like to pour half of it on just before serving so that it's not all pooled at the bottom.
Expert tips
- Pineapple: I buy fresh pineapple and cube it. One pineapple usually makes at least 3 cups of cubes, so you will have leftovers. For a quicker method, you can buy pre-cubed pineapple or even canned pineapple. If using canned, opt for pineapple canned in juices or water.
- Time-saving tips: There are many kinds of sliced or chopped fruits available in the fridge section at most grocery stores. Save prep time by using these instead of chopping fruit at home.
- Leftovers: The quality will go downhill quickly because the fruit absorbs the coconut dressing, so I recommend serving the salad the same day you make it. That being said, store any leftovers in the fridge for 2-3 days.
- Make-ahead instructions: The coconut dressing can be made up to 48 hours in advance. Prep the fruit up to 24 hours in advance.
Serving ideas
Serve this vegan fruit salad topped with shredded coconut (optional!), fresh peppermint sprigs, and ground cinnamon. The cinnamon, coconut milk, and agave combine to make an almost horchata-flavored dressing.
This salad is great as a side with grilled portobello burgers or sweet potato black bean burgers.
Looking for more summer salads?
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📖 Recipe
Vegan Fruit Salad with Coconut Dressing
Ingredients
- 16 ounces strawberries quartered and tops removed
- 2 cups cubed pineapple see note #1
- 1 and ½ cups blueberries
- 3 medium kiwis skins removed, sliced into half moons
- ½ cup coconut cream
- ½ cup full fat coconut milk
- 1 tablespoon lemon juice from ½ medium lemon
- 1 tablespoon agave syrup see note #2
- ½ teaspoon ground cinnamon plus more for serving
- fresh peppermint for serving
Instructions
- Prep fruit: Rinse all fruit as needed before prepping. Remove tops from strawberries and slice the fruit into quarters, cut pineapple into one inch cubes, remove skin from kiwi and slice into half moons. Pat fruit with a paper towel as needed to remove excess water. Set aside.
- Make the coconut cream dressing in a medium bowl. Whisk together coconut cream, coconut milk, lemon juice, agave syrup and cinnamon. Taste for sweetness.
- Toss together fruit and place in a shallow serving dish. Drizzle with half of the coconut dressing. Cover and transfer the fruit and the remaining dressing to the fridge. Let chill for one hour or until ready to serve.
- When ready to serve, remove from the fridge and drizzle with remaining coconut dressing. Top with optional shredded coconut, cinnamon and peppermint. Serve cold.
Notes
- Pineapple: I buy fresh pineapple and cube it. One pineapple usually makes at least 3 cups of cubes, so you will have leftovers. For a quicker method, you can buy pre-cubed pineapple or even canned pineapple. If using canned, opt for pineapple canned in juices or water.
- Sweetener: Agave syrup can be replaced with an equal amount of honey or maple syrup.
- Leftovers: This salad is best served right away but will last in the fridge for 2-3 days.
- Other fruit options: Sliced in half grapes, cubed canteloupe or watermelon, and sliced apples are all great options. Raspberries and blackberries don't hold up well in fruit salads but will work if you are serving them immediately.
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