Island Escape Paleo Tropical Fruit Salad

Allergens

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Ingredients

• 2 cups diced ripe mango
• 1 cup diced fresh pineapple
• 1 cup sliced kiwi
• 1/4 cup full
• fat coconut cream
• 2 tablespoons honey (or maple syrup for a vegan option)
• Fresh mint leaves, for garnish
• Toasted coconut flakes, for garnish

Instructions

1. In a medium bowl, combine the diced mango, pineapple, and kiwi. Gently toss to mix the fruits evenly.
2. In a small saucepan over low heat, warm the coconut cream and honey until the honey is dissolved and the mixture is smooth. Do not boil.
3. Remove the saucepan from heat and let it cool for a minute before drizzling it over the fruit salad, ensuring an even coating.
4. Gently mix the fruits and cream to combine, taking care not to crush the fruits.
5. Transfer the fruit salad into two individual serving bowls or glassware.
6. Top each bowl with a few fresh mint leaves and a sprinkle of toasted coconut flakes.

Chef’s Insight

The sweetness of honey-infused coconut cream brings out the natural flavors of the tropical fruits, creating a perfect balance between indulgence and healthiness.

Notes

For a more luxurious experience, serve the fruit salad with a side of coconut macaroon cookies or a scoop of Paleo-friendly coconut ice cream.