Ingredients
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½ cup unsweetened coconut cream
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1 teaspoon grated lime zest
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2 tablespoons lime juice
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1 tablespoon light agave syrup
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½ teaspoon grated fresh ginger
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⅛ teaspoon salt
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2 medium dragon fruits
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3 medium kiwis, peeled, quartered lengthwise and sliced 1/2-inch thick
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1 small seedless watermelon, scooped with a melon baller
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1 small pineapple, peeled, cored and cut into 1-inch pieces
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1 small papaya, peeled, seeded and cut into 1-inch pieces
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1 medium mango, peeled and cut into 1-inch pieces
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¼ cup toasted unsweetened coconut chips
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2 tablespoons fresh mint leaves
Directions
- Place coconut cream in a 1-quart jar. Blend with an immersion blender until completely smooth, about 30 seconds. Add lime zest, lime juice, agave, ginger and salt; blend until well combined and smooth, about 30 seconds.
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Cut off and discard ends of dragon fruits. Remove the skin by hand; discard the skin. Cut the dragon fruit into 3/4-inch pieces; place in a large bowl. Add kiwis, watermelon, pineapple, papaya and mango; gently stir to combine. Pour 1/3 cup of the coconut dressing over the fruit; toss gently until coated. Cover and refrigerate for 30 minutes.
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Transfer the fruit to a large serving dish. Pour the remaining coconut dressing over the fruit. Top with toasted coconut chips and fresh mint leaves. Serve chilled.
