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, honey 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.
Pineapple: I buy a fresh pineapple and cube it. One pineapple usually makes at leas 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.
Honey: This can be replaced with agave syrup or maple syrup for a vegan option.
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 immediately.