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🍰 Tropical Fruit Salad with Coconut Cream

291 kcal · 30 min · 4 servings

Ingredients

• 200 g halved papaya (1 halved papaya)
• 300 g small mango (1 small mango)
• 125 g physalis
• 700 g medium pineapple (1 medium pineapple)
• 1 kiwi
• 1 lime
• 3 tbsp wide coconut flakes
• 150 g coconut yogurt
• 2 tbsp milk (1.5% fat)

Instructions

1. 1. Peel the papaya and remove the seeds.
2. 2. Peel the mango and cut the flesh away from the pit.
3. 3. Cut the papaya and mango into bite-sized pieces.
4. 4. Remove the physalis from their papery husks.
5. 5. Wash the physalis and halve them.
6. 6. Peel the pineapple and cut it into quarters.
7. 7. Cut out the tough core from the pineapple quarters.
8. 8. Cut the pineapple flesh into bite-sized pieces.
9. 9. Peel the kiwi and cut it into pieces.
10. 10. Halve the lime.
11. 11. Squeeze the lime.
12. 12. Measure out 2 to 3 tablespoons of lime juice.
13. 13. Mix all the fruit pieces with the lime juice.
14. 14. Let the fruit salad marinate for 20 minutes.
15. 15. Heat a pan without fat.
16. 16. Toast the coconut flakes in the pan until light brown.
17. 17. Put the coconut yogurt and milk into a bowl.
18. 18. Whisk the mixture until frothy using a hand mixer or whisk.
19. 19. Spread the coconut cream over the fruit salad.
20. 20. Sprinkle the salad with the toasted coconut flakes.

Nutrition per serving

• kcal: 291
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 52 g