Tropical Fruit Salad
A tropical fruit salad with coconut and coconut yogurt: exotic fruits in this dessert creation provide vitamin C and beta-carotene for cellular protection.
Ingredients
- 200 g half papaya (1 half papaya)
- 300 g small mango (1 small mango)
- 125 g physalis
- 700 g medium pineapple (1 medium pineapple)
- 1 Kiwi
- 1 Lime
- 3 tbsp wide coconut flakes
- 150 g coconut yogurt
- 2 tbsp milk (1.5% fat)
Instructions
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1.
Peel and core the papaya, peel the mango and cut the flesh from the pit. Cut both fruits into bite-sized pieces.
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2.
Remove each physalis from its parchment skin, wash, and halve them.
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3.
Peel the pineapple, quarter it, remove the stem. Cut the flesh into bite-sized pieces.
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4.
Peel the kiwi and cut into pieces. Halve the lime, squeeze out juice and measure 2-3 tbsp of juice. Mix all fruit pieces with lime juice and let rest for 20 minutes.
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5.
Toast coconut flakes in a dry pan until lightly brown.
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6.
Just before serving whisk coconut yogurt and milk with a hand mixer or whisk until frothy.
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7.
Drizzle the coconut sauce over the salad and sprinkle with toasted coconut flakes.
