Red White & Blue Fruit Salad with Coconut Milk Whipped Cream

 red white and blue fruit salad with coconut milk whipped cream

This Week’s Cravings theme:
Fourth of July:  RedWhite and Blue
My Recipe:
Red White and Blue Fruit Salad with Coconut Milk Whipped Cream

Patriotic fever has come to my blog this week, and there are a whole slew of fun treats to celebrate the Fourth of July in style. This beautiful Red White and Blue Fruit Salad with Coconut Milk Whipped Cream is perfect for this time of year. Fresh strawberries, slices of apple and sweet blueberries are coated in homemade Coconut Milk Whipped Cream. I love that it doesn’t take too long to prepare, of course I used my apple peeler/corer/slicer tool for the apples, which made things go really fast. In fact, I didn’t do that part at all, I gave that task to my daughter and she went to town.

When I was deciding what I wanted to add to it, at first we were going to go with just regular old cool whip. Then I wanted to make homemade whipped cream instead. Awhile back I made a delicious Tropical Fruit Salad with Coconut Milk Whipped Cream and knew that was the key to making this salad just a bit more special than the rest.

Coconut Milk Whipped Cream, is soft and light and has the smallest hint of coconut flavor that really adds to anything you use it for. I have substituted it a lot in many of my cooking endeavors and recipe creations. And, making whipped coconut milk, is the exact same process as making whipped cream from heavy cream. {directions below}


Red, White and Blue Fruit Salad with Coconut Milk Whipped Cream

Red White & Blue Fruit Salad with Coconut Milk Whipped Cream
Prep time
Total time
A light summery fruit salad coated in delicious, creamy whipped coconut milk.
Recipe type: Holidays
Cuisine: Salads
Serves: 6-8
  • 2-3 C. Sliced Strawberries
  • 1-2 C. Blueberries
  • 3 Apples – Peeled, Cored and Sliced
  • 1½ Tbs. lemon juice
  • 1 Can of Coconut Milk
  • 1-2 Tbs. powdered sugar
  • ½ C. Coconut flakes {optional}
  1. First, chill the can of coconut milk for at least 12 hours. {overnight}
  2. Begin by slicing the strawberries and the apples. {to get the same patriotic effect, you could use pineapple… we didn’t because we thought it looked too yellow, and apples looked more white – but it sure tastes amazing either way in the salad, so you do what you want}
  3. While slicing the apples, put them in a bowl with the lemon juice and toss to coat. {this keeps the apples from browning}
  4. In a large serving bowl, toss in all of the fruit.
  5. To make the whipped coconut milk: Remove the can from the refrigerator – open and pour off most of the liquid that has accumulated. Transfer the remaining coconut milk to a mixing bowl and beat on medium-high for about 1 minute. Add the powdered sugar and continue beating until the coconut cream is nice and thick and fluffy. I usually add one tablespoon and then taste test to see if it’s the desired sweetness. Remember that the fruit is sweet, so you might not want the whipped coconut milk super sweet. But maybe you do, and that’s okay too.
  6. Toss the whipped coconut milk into the fruit and gently mix it all up.
  7. Add the coconut flakes if desired and mix again.



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  1. Andrea Fuentes says

    What a great idea with all the red, white and blue recipes! I posted one of mine, but I love the salad. This reminds me of a southern ambrosia salad my Mom and Grandma used to make with sour cream.

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