Rainbow fruit table coconut whipped

# What You’ll Need:

→ Fruit Selection

01 - 1 cup strawberries, hulled and halved

02 - 1 cup pineapple, cut into small pieces

03 - 1 cup kiwi, peeled and sliced

04 - 1 cup blueberries

05 - 1 cup red grapes, halved

06 - 1 cup orange segments or mandarin slices

07 - 1 cup watermelon, balled or cubed

→ Coconut Whipped Cream

08 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight

09 - 2 tablespoons powdered sugar or maple syrup, to taste

10 - 1 teaspoon pure vanilla extract

→ Garnish

11 - Fresh mint leaves, optional

# How To Make It:

01 - Wash, peel, and slice all fruits as needed. Arrange them in rows or rainbow layers on a large platter or table, grouping by color for maximum visual impact.

02 - Carefully open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl, leaving the liquid behind.

03 - Add powdered sugar and vanilla extract to the coconut cream. Using a hand mixer or stand mixer, whip until light and fluffy, approximately 2 to 3 minutes.

04 - Transfer coconut whipped cream to a serving bowl and place alongside the fruit table. Garnish with fresh mint leaves if desired. Allow guests to dip or spoon cream over their selected fruits.

# Expert Suggestions:

01 -

It looks stunning without any fancy culinary skills—just good fruit and thoughtful placement.
The coconut cream is naturally vegan and dairy-free, so everyone at your table actually gets to eat dessert together.
You can make it entirely ahead of time, which means you're relaxing with guests instead of stress-cooking in the kitchen.

02 -

If your coconut milk didn't separate, your brand isn't good enough—or it wasn't cold enough; start with a new can and plan ahead.
Don't over-whip the coconut cream or it'll turn grainy; stop as soon as it's fluffy, which takes less time than dairy cream.
Cut your fruit no more than two hours before serving unless you want watery strawberries and brown bananas (if you use bananas, add them last).

03 -