Rainbow Fruit Table Coconut Cream (Print View)

Fresh fruits arranged in rainbow layers served with light, fluffy coconut whipped cream for a stunning presentation.

# Components:

→ Fruit Selection

01 - 1 cup strawberries, hulled and halved
02 - 1 cup pineapple, cut into small pieces
03 - 1 cup kiwi, peeled and sliced
04 - 1 cup blueberries
05 - 1 cup red grapes, halved
06 - 1 cup orange segments or mandarin slices
07 - 1 cup watermelon, balled or cubed

→ Coconut Whipped Cream

08 - 1 can (13.5 fl oz) full-fat coconut milk, chilled overnight
09 - 2 tablespoons powdered sugar or maple syrup, to taste
10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - Fresh mint leaves, optional

# Directions:

01 - Wash, peel, and slice all fruits as needed. Arrange them in rows or rainbow layers on a large platter or table, grouping by color for maximum visual impact.
02 - Carefully open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl, leaving the liquid behind.
03 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip until light and fluffy, approximately 2 to 3 minutes.
04 - Transfer the coconut whipped cream to a serving bowl and position alongside the fruit display. Garnish with fresh mint leaves if desired.
05 - Allow guests to dip or spoon cream over their selected fruits.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just chopped fruit and whipped cream for thirty minutes.
  • Every single person at the table finds something they love because the rainbow means nobody gets left out.
  • The coconut cream is so silky and naturally sweet that even non-dairy folks forget they're eating something different.
02 -
  • If your coconut cream won't whip, your coconut milk wasn't full-fat or wasn't cold enough; this isn't a failure, just move to plan B and make a drizzle sauce instead of a whipped topping.
  • The fruit will weep if you prep it more than four hours ahead, so arrange everything right before guests arrive or keep fruits separate and assemble at the last minute.
03 -
  • Make the coconut cream up to two days ahead and store it covered in the fridge, but assemble the fruit table no more than three hours before serving to keep everything crisp and bright.
  • If your kitchen is warm, fill a shallow bowl with ice and nest your serving bowl of coconut cream inside it to keep everything at the perfect temperature without watering down the cream.
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