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Polynesian

Tropical Fruit Skewers with Coconut Dip

Vibrant skewers of fresh tropical fruits served with sweetened coconut cream

cold_biteEasyPolynesian
Prep20 min0Total20 minServes24Tempcold
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
  • 2 cupsfresh pineapple(cut into chunks)
  • 2 cupsfresh mango(cut into chunks)
  • 2 cupsfresh papaya(cut into chunks)
  • 1 pintstrawberries(hulled)
  • 2kiwis(peeled and quartered)
  • 1 cupcoconut cream(chilled)
  • 3 tbsppowdered sugar
  • 1 tspvanilla extract
  • 1 tbsplime zest
  • 0.25 cuptoasted coconut flakes(for garnish)
  • 24decorative skewers
Make Ahead

Coconut dip can be made 2 days ahead. Fruit can be cut up to 4 hours ahead; store covered. Assemble skewers just before serving.

Instructions
  1. 1Whip coconut cream with powdered sugar and vanilla until fluffy
  2. 2Fold in lime zest
  3. 3Transfer to serving bowl and refrigerate
  4. 4Thread assorted tropical fruits onto skewers in colorful pattern
  5. 5Arrange skewers on platter
  6. 6Sprinkle toasted coconut over dipping sauce
  7. 7Serve immediately with coconut dip on the side
Notes
Pro Tips

Use the ripest, most fragrant fruits available. Chill coconut cream well before whipping for best texture. Toasting the coconut garnish adds nutty depth. Star fruit or dragon fruit make beautiful additions if available.

History & Origin

Fresh tropical fruits are central to Pacific Island cuisine and celebrations. The coconut cream dip echoes the flavors of the islands, where coconut is used in everything from desserts to savory dishes.

Cocktail Pairings
Pairs Well With
pina-coladamai-tairum-punchchampagne
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Polynesian◆Easy