Thanksgiving Fruit Salad (with coconut cream)

Thanksgiving Fruit Salad (with coconut cream)

Taste autumn with this healthy ambrosia salad that doesn't have any heavy cream or cool whip. You can also chop the apples ahead of time without turning brown making it potluck friendly.

Course Salad, Side Dish

Cuisine Fusion

Keyword apples, coconut, persimmon, walnuts

Servings

Calories 204kcal

Author Agile Test Kitchen

Ingredients

1 lb apples, peeled or unpeeled chopped into 1" chunks, about 4 cups chopped
1 lb persimmons, peeled or unpeeled chopped into 1" chunks, about 4 cups chopped
1 c coconut cream
1 c walnuts toasted

Optional

maple syrup or other sweetener for extra sweetness

Instructions

Toss the apples and persimmons together with the coconut cream coated.
Add additional maple syrup or sweetness if desired.
Top with walnuts before serving.

Notes

Use any combination of fruit and nuts you like.
Coconut milk does not work as well. Use coconut cream.
This salad is best served immediately but can be made up to 2 days ahead of time. The apples will slowly brown the longer they sit.
If you refrigerate this ahead of time, the coconut cream will turn hard. You need to let it sit at room temperature for 10-15 minutes and mix thoroughly to freshen it up.
If the apples and persimmons are sweet enough, this really does not need any additional sweetness. However, a natural sweetener such as honey or agave would be recommended.
Because this does not contain dairy, it can sit at room temperature for few hours making it quite convenient for a potluck or holiday gathering.

Nutrition