If you have only ever had those lame fruit salads that consist mainly of underripe melon and unseasonal fruit you are missing out my friend. Fruit salad is one of the easiest and most delicious desserts (/breakfast/lunch /snack /dinner) out there. And you are about to see why. Are you ready?
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This salad is mostly farmer’s market finds so I encourage you to make this when the ingredients are fresh and local (nobody likes out of season strawberries shipped halfway around the world in the middle of winter anyways). Some of the goodies I stuffed in there from the market are:
- red currants
- wild blueberries
Some of the non market ingredients are :
Coconut whipped cream is my favourite (have you tried this Salted Almond Butter Coconut Whip?- it’s life changing). The secret is the brand of full fat coconut milk or cream and keeping it in the fridge overnight. That way you get a thick solid cream that has separated from the water. Some brands that I have heard work are Earth’s Choice, Whole foods and Thai Kitchen. I use the Earth’s choice usually when I am making a coconut whip. I find the results are consistently creamy.
Looking for more summer dessert recipes? Try these:
Cherry Cashew Miso ice Cream (vegan)
Roasted Banana and Almond Butter Popsicles (vegan and paleo)
Coconut Creamed Strawberry Rhubarb Crisp (vegan and paleo)
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Super Fruit Salad with Lemon Vanilla Coco Whip
The perfect summer fruit salad with a light and refreshing lemon vanilla coconut whip! Filled with local ingredients, feel free to sub in your own farmer’s market finds.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: vegan, dairy free, paleo
For the fruit salad:
2 cups hulled and quartered strawberries
1 cup blueberries
1 cup de-pitted and chopped sweet cherries
1/2 cup fresh red currants
1/2 cup gooseberries
1/3 cup goji berries, soaked for 20 minutes and drained
2 tbsp hemp seeds
2 tbsp chopped fresh mint
the juice and zest of one lime
for the Coconut whip:
1 can full fat coconut cream, refrigerated overnight
1 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
2 tbsp maple syrup
pinch of salt
Mix all of the ingredients for the fruit salad together in a large bowl. Set aside for the flavours to incorporate.
For the coconut whip, remove the thick, creamy part off the top of the can (refrigerate over night). Using a hand mixer, mix it with the zest, lemon juice, maple syrup and a pinch of salt. Taste and adjust. Store in the fridge until ready to serve.
To assemble spoon the fruit salad into single servings, top with coco whip, honey, bee pollen and edible flowers. Enjoy!
*the fruits I have chosen can sometimes be quite tart. The honey drizzle over top at the end really helps to balance out the flavours.
**feel free to sub your favourite farmer’s market finds into this salad! Fresh and local is always best!
Keywords: superfoods, fruit, coconut, vegan, paleo