• 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!