Tropical Fruit Salad with Coconut
Fresh pineapple, mango, and kiwi tossed with toasted coconut for a bright, crunchy summer bowl. Ready in 10 minutes with zero cooking.
- Total time
- 10 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Toast coconut in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes.
Step 2
Transfer coconut to a plate and let cool for 1 minute.
Step 3
Cut pineapple in half lengthwise, scoop out the flesh, and chop into bite-sized chunks.
Step 4
Cut mango in half along the pit, score the flesh in a crosshatch pattern, and scoop cubes into a bowl.
Step 5
Add kiwi slices and pineapple chunks to the bowl with mango, then toss gently to combine.
Step 6
Top with toasted coconut and serve immediately or chilled.
Tools you’ll need
- 12-inch skillet
- cutting board
- sharp knife
- large bowl
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