Last weekend, I found myself with a serious craving for something sweet but refreshing. The temperature had finally climbed above 80 degrees, and I wanted to celebrate the arrival of summer with something that felt like sunshine in a jar. I had a can of coconut cream sitting in my fridge (I always keep one chilled, just in case), and the produce section at my local market was bursting with colorful tropical fruits. That’s when inspiration struck – why not create a simple but impressive fruit cup topped with dairy-free whipped cream?
This tropical fruit cup with coconut whipped cream is incredibly easy to make, but looks like something you’d order at a fancy brunch spot. The combination of sweet mango, tangy pineapple, juicy strawberries, and vibrant kiwi creates a rainbow of flavors and colors, while the coconut whipped cream adds a luxurious, creamy element that takes it to the next level. The hint of coconut in the whipped cream perfectly complements the tropical fruits, making this the ultimate summer treat. Whether you’re dairy-free or just looking to try something new, this recipe will become your new warm-weather go-to!
Making Tropical Fruit Cups with Coconut Whipped Cream
The key to making this recipe special is preparing the coconut whipped cream. The most important step happens before you even start—make sure your can of coconut cream has been chilling in the refrigerator for at least 24 hours. This allows the cream to separate from the liquid, giving you that thick, scoopable texture that whips up beautifully. Be sure you’re buying full fat coconut milk that’s in a can, and note that some brands work better than others (Thai Kitchen brand usually works well for me).
When you’re ready to make the whipped cream, be sure to chill your mixing bowl beforehand – I usually pop mine in the freezer for about 15 minutes. This helps the coconut cream stay cold while you’re whipping it, which results in a fluffier texture. When opening your can, you’ll notice the thick cream has risen to the top, with clear liquid underneath. Carefully scoop out just the solid cream portion, leaving the liquid behind (save it for smoothies!).
For the fruit, I recommend dicing everything into similar-sized pieces – about half-inch cubes work perfectly. This makes it easier to get a little bit of everything in each bite. Layer the fruit in mason jars for a beautiful presentation that shows off all the vibrant colors. Top with a generous dollop of the coconut whipped cream right before serving, and if you’re feeling fancy, garnish with a mint leaf or a sprinkle of toasted coconut flakes.
These fruit cups can be prepared up to a day in advance – just keep the fruit and whipped cream separate until serving time. They’re perfect for summer gatherings, brunches, or even as a light dessert after dinner. The best part? They’re dairy-free, vegan, and gluten-free, so everyone can enjoy them!
Tropical Fruit Cup with Coconut Whipped Cream
Equipment
- Mixing Bowl
- Hand Mixer
- Cutting Board
- Mason Jars
Ingredients
- 2 mangos diced
- 20 strawberries diced
- 2 cups pineapple diced
- 4 kiwis diced
- 1 can coconut cream full fat (refrigerated for at least 24 hours)
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Prepare the fruit by washing and dicing the mango, strawberries, pineapple, and kiwi into similar-sized pieces (about 1/2 inch cubes).
- In each mason jar, layer the diced fruits, creating a colorful pattern. Set aside.
- For the coconut whipped cream, place a mixing bowl in the freezer for 15 minutes to chill.
- Open your refrigerated can of coconut cream. The cream should have separated from the liquid. Carefully scoop out just the solid cream into your chilled bowl, being careful not to include any liquid. You should have about 1 cup of coconut cream.
- Add the vanilla extract and powdered sugar to the coconut cream.
- Using a hand mixer, beat the mixture for about 1 minute until it reaches a consistency similar to traditional whipped cream.
- Top each fruit cup with a generous dollop of coconut whipped cream just before serving.
- Store any leftover whipped cream in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure to refrigerate your can of coconut cream for at least 24 hours before making the whipped cream.
- For best results, use full-fat coconut cream, not coconut milk.
- The fruit cups can be prepared up to a day in advance, but add the whipped cream just before serving.
- Save the coconut liquid for smoothies or other recipes.
- Optional garnishes: mint leaves, toasted coconut flakes, or a light dusting of cinnamon.
