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cold_biteEasyPolynesian

Tropical Fruit Skewers with Coconut Dip

Vibrant skewers of fresh tropical fruits served with sweetened coconut cream

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 24🌡️ cold
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

pina-coladamai-tairum-punchchampagne