1 can full fat coconut milk, refrigerated overnight
½ teaspoon Kroger® Pure Vanilla Extract
¾ cup powdered sugar (80 g)
Rainbow Fruit Salad
5 strawberries, halved
½ cup raspberry (75 g)
½ cup tangerine, peeled, segmented, and chopped into 1/2" pieces
½ cup cantaloupe (75 g), chopped into 1/2 in pieces
½ cup pineapple (75 g), peeled, cored, and chopped into ½” pieces
½ cup mango (75 g), peeled, cored, and chopped into ½” pieces
½ cup kiwi (75 g), peeled, cored, and chopped into ½” pieces
½ cup green grapes (75 g), sliced into thirds
½ cup blackberry (75 g), halved
½ cup blueberry (50 g)
½ cup purple grapes (75 g), sliced into thirds
How to Make It
1. Step
Make the coconut whip: Place a large glass bowl in the refrigerator for 10 minutes.
2. Step
When the bowl is chilled, remove the coconut milk from the refrigerator without tipping or shaking. Open the can and scoop the top layer of thick cream into the bowl, leaving the liquid behind. (The liquid can be reserved for another use; keep covered in the refrigerator for 1 week.)
3. Step
Whip the cream with an electric hand mixer on medium until very smooth, 1–2 minutes. Add the Kroger Pure Vanilla Extract and powdered sugar and continue beating for 1 minute, until the sugar has dissolved and the cream is smooth again. Chill the whipped coconut cream in the refrigerator until ready to use, up to overnight.
4. Step
Make the fruit salad: Using a spatula, spread the whipped coconut cream on a medium serving platter. Starting from the top of the platter, arrange the fruit by color: a row of strawberry halves and raspberries, then a row of chopped tangerine and cantaloupe, next a row of pineapple and mango pieces, followed by a row of kiwi and green grapes, then blackberries and blueberries, then the purple grapes.
