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Tropical Fruit Salad with Coconut Chia Cream will transport you to paradise with this fruit salad recipe. Perfect for breakfast, brunch, snack or dessert, just layer some of your favorite tropical fruits and a creamy topping for a fun, pretty, and healthy fruit salad.
Sunrise Tropical Fruit Salad with Coconut Chia Cream
Late April – we should be shedding the sweatshirts for light jackets, packing away the gloves and hats, maybe capris are making an appearance, and it’s time to get in an extra pedicure or two because yes, it’s sandals and flip flops season, right? Umm, no. And guys, it’s not like I live in Wisconsin or Minnesota. I’m in Maryland. I was actually feeling bad about not going to The Bug’s 9 am tee ball game Saturday morning until The Hubby texted me that it was snowing at the ball field.
In April. In late April. In Maryland. What?!?!
You guys, I am so over this. The boys had off of school on Friday, and I thought we would take a walk to the park down the road, except that that gorgeous clear, blue sky belied the fact that it was in the low forties with crazy winds whipping through the neighborhood. I swear I live in the windiest place ever. I have never experienced such winds on a daily basis. So yes, the best word to describe April – blustery.
That’s just not right.
Remember last weekend when I mentioned that were were free this weekend and I was looking forward to picnicking with my kiddos. Yeah, not exactly. I mean, we are going to make the best of it, but sun and fun are not on the menu.
But you know what is in the menu? Something to transport me to the tropics, at least in my well-insulated and heated house. Something like this…
Tropical Sunrise Fruit Salad with Coconut Chia Cream was so much fun to make and eat! I took a few of my favorite tropical fruits that had colors that reminded me of a sunrise in paradise. Or sunset, I suppose, but when I think fruit salad, I think sunrise. Sunset is more likely to bring to mind pina coladas or strawberry daiquiris. Or combine them for a lava flow. But I digress…
You can certainly change up the fruit to whatever you have available or what looks best in the store, and you don’t have to layer it. My boys just mixed it all up and were perfectly happy. But the layers just look pretty, Whatever you do, though, don’t skip the lightly-sweetened coconut chia cream. It takes just an extra couple of minutes, much less than it takes to chop all of the fruit, and it’s really what transforms a fairly basic fruit salad into something special. The light coconut flavor gives this a totally tropical island vibe, and by adding the chia, you get a creamy, luxurious texture. Even The Hubby, who is typically anti-chia, said I have to make more recipes using the coconut chia cream!
One other little tip – besides the fact that it just made sense from the color progression, by putting the bananas on the bottom and then letting the juices of the pineapple and oranges flow down onto them, it helps keep them from turning brown.
So whether you are planning your Mother’s Day brunch menu, want a healthy dessert, or are just trying to pretend that your days are filled with sun, sand, and surf, you need to make this!
What is your favorite tropical fruit?
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Tropical Sunrise Fruit Salad with Coconut Chia Cream
- In a small bowl, stir together the coconut milk, powdered sugar or honey, vanilla, and chia seeds, and set aside in the refrigerator for at least a half hour (you can do this before you start cutting the fruit, or even the night before).
- Divide the chopped banana between eight glasses or bowls. Follow with the pineapple, mango, oranges, and strawberries.
- Divide the coconut chia cream between the eight dishes, gently laying on top of the fruit.
- Store in the refrigerator until ready to serve. Can be prepared the night before.
Here are some more tropical treats…
And the rest of the #SundaySupper menu from paradise…
Tidbits and Pupus
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
- Midwest Style Loco Moco by Our Good Life
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Mango Jam by Brunch with Joy
- Thai Sweet Chili Sauce by Magnolia Days
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
- Coconut Mounds Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog