Tropical Coconut-Almond Fruit Salad – A Vegan Caribbean Delight

Allergens

Tree nuts (almonds)

Ingredients

• 2 cups mixed tropical fruit (pineapple, mango, papaya, kiwi)
• 1 cup fresh berries (strawberries, blueberries, raspberries)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almonds, chopped
• 2 tbsp agave syrup
• 2 tbsp lime juice
• 1 tsp cinnamon
• A pinch of salt

Instructions

1. In a large mixing bowl, combine the mixed tropical fruit and fresh berries. Gently toss to mix well.
2. In a separate pan, toast the shredded coconut over medium heat until lightly golden. Keep stirring to prevent burning. Remove from heat and let it cool.
3. Chop the almonds roughly and add them to the bowl of fruit. Mix with the cooled toasted coconut.
4. In a small bowl, whisk together the agave syrup, lime juice, cinnamon, and a pinch of salt. Pour this mixture over the fruit and toss gently until well coated.
5. Refrigerate the salad for at least 30 minutes to let the flavors meld together.
6. Serve chilled in individual bowls or glasses, garnishing with additional shredded coconut and almonds if desired.

Chef’s Insight

To ensure the best texture and taste, use fresh, ripe fruits and toasted coconut flakes.

Notes

The combination of fruits and nuts makes this salad a good source of vitamins, minerals, and healthy fats.