A refreshing Sri Lankan fruit salad made with juicy pineapple, ripe papaya, sweet mangoes, and bananas, then topped with a tart and sweet lime coconut sauce and creamy whipped vanilla coconut topping. This delicious tropical fruit salad is dairy-free, easy to make in just 15 minutes, and perfect for summer gatherings, holidays, brunches, or as a light dessert after a spicy meal.
Ingredients
Sri Lankan Fruit Salad
- 1 ripe pineapple
- 1 ripe papaya
- 2 ripe mangoes
- 2 bananas
- Mint leaves (optional) for garnish
Coconut Vanilla Whipped Topping
- 1 13.5 oz can coconut cream (refrigerated overnight)
- 1 tsp pure vanilla extract
- 1/8 tsp lime zest (1 lime for both sauce and topping)
Coconut Lime Sauce
- 1/8 tsp lime zest (1 lime for both sauce and topping)
- 1 tbsp lime juice
- 2 tbsp coconut condensed milk
Instructions
- Refrigerate the coconut cream overnight.
- Peel the pineapple. To this by cutting off the outer skin with a sharp knife. Then, if you have a pineapple corer, remove the core. Or, do what I do and simply chop off the sides of the pineapple, around the core. Then, cut the pineapple chunks into bite-sized cubes.
- Slice the papaya in half, remove the seeds with a spoon, peel, and dice. If your papaya is very ripe, after removing the seeds, use a scoop to scoop out the papaya.
- Peel the mangoes, cut the flesh away from the pit, and cube.
- Slice the bananas just before serving to keep them fresh. If you are making this fruit salad a day or two ahead, then only chop the pineapple, papaya, and mangoes, and store these in an airtight container.
- When ready to serve, combine all the fruit in a large bowl.
Coconut Vanilla Whipped Topping
- Scoop the thick cream from the chilled coconut cream into a mixing bowl, add the vanilla extract and, using an electric mixer, or whisk, whip until light and fluffy. Then, use a microplane grater and zest the lime. Add a couple of pinches of lime zest to the whipped coconut cream and fold in well.
Coconut Lime Sauce
- Then, make the coconut sauce by adding 2 tablespoons of coconut condensed milk to a jar or small bowl. Add 1 tablespoon off lime juice, a pinch of salt, and a pinch of lime zest to the jar as well. Mix this very well.
Serve
- When serving, serve the fruit salad into individual bowls, pour a little bit of the coconut lime sauce on top and top with a dollop of the coconut vanilla whipped topping and enjoy!
Notes
Tips:
- Use fruit that is fully ripe for the best flavor.
- Chill the fruit before serving for an extra refreshing dessert.
- Add bananas just before serving so they don't brown.
- If making ahead, store the fruit and coconut topping separately and assemble just before serving. The coconut lime sauce tends to separate so it is best made just before serving.
- Fresh fruit always tastes better than canned fruit in this recipe.
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 49g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 518mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1359IU | Vitamin C: 132mg | Calcium: 56mg | Iron: 1mg
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