Pina Colada Fruit Salad

Pina Colada Fruit Salad is a refreshing and flavorful dish that combines juicy fruits with a creamy, coconutty dressing reminiscent of the classic tropical cocktail.

This vibrant salad is perfect for summer picnics, BBQs, or whenever you want a taste of the tropics.

Kitchen Equipment Needed

• Large mixing bowl
• Whisk
• Spatula
• Measuring cups

Ingredients

For the Salad:

• 2 cups fresh pineapple, diced
• 2 cups fresh strawberries, halved
• 1 cup mango, diced
• 1 cup seedless green grapes, halved
• 1/2 cup shredded unsweetened coconut
• 1/4 cup macadamia nuts or chopped almonds (optional)

For the Dressing:

• 1 cup coconut cream (chilled)
• 2 tbsp honey or maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1 tbsp lime juice
• 1/4 cup plain Greek yogurt (optional, for extra creaminess)

Directions

1. Prepare the Fruits:
   Wash and chop the fruits as needed. Ensure the pineapple is cut into bite-sized chunks, and halve the grapes and strawberries.
2. Make the Dressing:
   In a medium bowl, whisk together the chilled coconut cream, honey, vanilla extract, lime juice, and Greek yogurt (if using) until smooth. Adjust sweetness to taste.
3. Combine the Salad:
   In a large mixing bowl, gently toss the prepared fruits, shredded coconut, and nuts (if using).
4. Add the Dressing:
   Pour the dressing over the fruit mixture and toss gently to coat evenly.
5. Chill and Serve:
   Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold for the best taste.

Prep Time

15 minutes

Total Time

45 minutes (includes chilling time)

Nutrition (Per Serving)

Calories: 180
Protein: 2g
Carbohydrates: 23g
Fat: 8g
Sugar: 18g

Expert Tips

• Use Fresh, Ripe Fruits: Freshly picked, ripe fruits will enhance the flavor of this salad.
• Coconut Cream Tip: Use the thick, creamy part of canned coconut milk. Chill the can overnight and scoop out the cream from the top.
• Chill for Best Results: Allow the salad to chill before serving for maximum flavor and refreshment.

FAQs

Can I make this salad ahead of time?
Yes, prepare the salad up to 4 hours ahead. Keep the dressing separate until just before serving.

Can I use canned pineapple?
Fresh pineapple is preferred for texture and flavor, but canned pineapple (drained) works in a pinch.

What’s a good substitute for coconut cream?
You can use coconut yogurt or whipped cream for a similar texture.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 2 days. Stir before serving, as the dressing may separate slightly.

Freezer: Not recommended, as the fresh fruits will lose their texture when thawed.

Substitutions & Variations

• Dairy-Free: Omit the Greek yogurt and use only coconut cream for the dressing.
• Tropical Additions: Include diced papaya or banana for a more tropical flavor profile.
• Nut-Free: Skip the nuts if desired, or replace them with sunflower seeds for crunch.