cW Recipes: Coconut Cream Summer Fruit Salad
coconut cream summer salad
From dawn to dusk, we've got your meal plans covered with hearty, healthy recipes fit for any time of day. Try this one for a snack or dessert!

Created by Amber Sullivan | Serves 2-3

Recipe ingredients


Coconut whipped cream:

  • 2 cans full fat coconut milk or cream left in the fridge for over 3 hours
  • 1 1/2 tablespoons maple syrup or choice sweetener
  • 1 teaspoon vanilla extract

Fruit Salad:

  • 1/2 cup purple grapes, sliced in half
  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 1 cup strawberries, sliced in half
  • 2 oranges, peeled and cut into chunks
  • 1/2 lime juice or zest (optional)
  • Torn mint leaves
  • Other fruit options: kiwi, pineapple, pomegranate seeds, mango, peaches, nectarines, banana


  1. Place coconut milk or cream in fridge to chill and separate
  2. Open can and carefully scoop out top portion of coconut cream only, leaving behind watery remains.
  3. Place portion in bowl with maple syrup or other sweetener and vanilla extract. With a whisk or hand mixer attachment, whisk the cream until it’s thoroughly combined with sweetener and vanilla.
  4. Continue to whisk until the cream resembles whipped cream (3–7 minutes). Meanwhile, toss fruit into bowl and add torn mint leaves and optional lime zest/juice.
  5. Serve in bowl alongside coconut whipped cream and enjoy!

about the chef

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.


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