Ah, the joys of summer! This tropical fruit salad with coconut cream is a delightful blend that brings a taste of the tropics right to your kitchen. While we Midwesterners are known for our hearty casseroles and comforting pies, there's something magical about the vibrant colors and fresh flavors of tropical fruits that can brighten even the cloudiest day. This recipe is a nod to the adventurous spirit of my grandmother, who loved to experiment with new flavors and ingredients. It's perfect for those warm days when you want something light, refreshing, and a little bit indulgent. The creamy coconut topping adds a touch of richness that pairs beautifully with the sweet and tangy fruits.

This tropical fruit salad is a versatile dish that pairs wonderfully with a variety of sides. For a light lunch, serve it alongside a simple grilled chicken breast or a piece of flaky white fish. If you're hosting a brunch, consider pairing it with a savory quiche or a platter of assorted cheeses and crackers. And of course, it makes a delightful dessert on its own, perhaps with a sprinkle of toasted coconut or a handful of crunchy granola for added texture.

Servings: 4

1 cup pineapple chunks
1 cup mango cubes
1 cup papaya cubes
1 banana, sliced
1 kiwi, peeled and sliced
1/2 cup strawberries, hulled and halved
1 cup coconut cream
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup shredded coconut, toasted

In a large bowl, combine the pineapple, mango, papaya, banana, kiwi, and strawberries.

In a separate bowl, whisk together the coconut cream, honey, and vanilla extract until smooth and fluffy.

Gently fold the coconut cream mixture into the fruit, ensuring all pieces are well coated.

Transfer the fruit salad to a serving bowl and sprinkle with toasted shredded coconut.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For a bit of a twist, try adding a splash of lime juice to the coconut cream for a zesty kick. You can also mix in some chopped fresh mint or basil for a refreshing herbal note. If you prefer a bit of crunch, toss in a handful of chopped nuts, such as macadamias or almonds. For those with a sweet tooth, a drizzle of melted chocolate over the top can add a decadent touch. And if you're looking to make this dish vegan, simply substitute the honey with maple syrup or agave nectar.

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