Coconut-Cream Fruit Salad

Ingredients

• 1/2 cup unsweetened coconut cream
• 1 tsp grated lime zest
• 2 tbsp lime juice
• 1 tbsp light agave syrup
• 1/2 tsp grated fresh ginger
• 1/8 tsp salt
• 2 medium dragon fruits
• 3 medium kiwis, peeled, quartered lengthwise and sliced 1/2-inch thick
• 1 small seedless watermelon, scooped with a melon baller
• 1 small pineapple, peeled, cored and cut into 1-inch pieces
• 1 small papaya, peeled, seeded and cut into 1-inch pieces
• 1 medium mango, peeled and cut into 1-inch pieces
• 1/4 cup toasted unsweetened coconut chips
• 2 tbsp fresh mint leaves

Instructions

1. Place coconut cream in a 1-quart jar. Blend with an immersion blender until completely smooth, about 30 seconds. Add lime zest, lime juice, agave, ginger and salt; blend until well combined and smooth, about 30 seconds.
2. Cut off and discard ends of dragon fruits. Remove the skin by hand; discard the skin. Cut the dragon fruit into 3/4-inch pieces; place in a large bowl. Add kiwis, watermelon, pineapple, papaya and mango; gently stir to combine. Pour 1/3 cup of the coconut dressing over the fruit; toss gently until coated. Cover and refrigerate for 30 minutes.
3. Transfer the fruit to a large serving dish. Pour the remaining coconut dressing over the fruit. Top with toasted coconut chips and fresh mint leaves. Serve chilled.