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Fresh Tropical Fruit Grazing Board with Creamy Coconut Dip

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A vibrant and refreshing tropical fruit grazing board paired with a smooth, subtly sweet creamy coconut dip, perfect for summer gatherings and easy last-minute treats.

Ingredients

Scale
  • Pineapple, peeled and cut into bite-sized chunks
  • Mango, peeled and sliced (Ataulfo or Kent mangoes recommended)
  • Kiwi, peeled and halved or sliced
  • Dragon fruit, sliced
  • Passion fruit pulp (optional)
  • Fresh strawberries, halved or quartered
  • Seedless grapes, washed and dried
  • 1 cup (240 ml) full-fat canned coconut milk
  • ½ cup (120 g) Greek yogurt or dairy-free coconut yogurt
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon pure vanilla extract
  • ¼ cup (20 g) toasted shredded coconut flakes
  • Chopped fresh mint leaves
  • Chia seeds or crushed pistachios (optional)

Instructions

  1. Wash all fresh fruit thoroughly. Peel and slice pineapple into bite-sized chunks, mango into thin slices, peel and halve or slice kiwi, halve strawberries, wash grapes, and slice dragon fruit if using. Set aside passion fruit pulp if using.
  2. In a mixing bowl, combine 1 cup full-fat canned coconut milk with ½ cup Greek yogurt or coconut yogurt. Whisk in 2 tablespoons maple syrup or honey, 1 tablespoon fresh lime juice, 1 teaspoon lime zest, and ½ teaspoon vanilla extract. Adjust sweetness or lime juice to taste.
  3. Optional: Toast ¼ cup shredded coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Remove from heat and cool.
  4. Arrange the board by placing small bowls or ramekins filled with the coconut dip on the board. Artfully arrange the fruit around the bowls, mixing colors and shapes. Sprinkle toasted coconut flakes and chopped mint leaves over the fruit and dip. Spoon passion fruit pulp over select fruit pieces if desired.
  5. For extra texture, sprinkle chia seeds or crushed pistachios around the board. Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours before serving. Stir dip gently if refrigerated.

Notes

Use ripe but firm fruit to avoid mushiness. If coconut milk separates, use only the thick cream part. Toast coconut flakes carefully to avoid burning. Slice fruit just before serving for freshness. Dip can be made a day ahead and refrigerated; stir before serving. Substitute fruits seasonally or based on availability. For vegan dip, use coconut yogurt and maple syrup or agave instead of honey.

Nutrition

Keywords: tropical fruit, fruit board, coconut dip, summer snack, grazing board, healthy snack, vegan option, dairy-free

Find it online: https://sofiaspice.com/fresh-tropical-fruit-grazing-board-recipe-with-creamy-coconut-dip-easy-tutorial/