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Tropical Fruit Salad with Coconut

A crisp and refreshing tropical fruit salad with coconut milk dressing. It’s sweet, slightly creamy, and the perfect side or dessert for a hot Summer day.

I don’t know about you, but I’m a huge fan of well-made fruit salads. However, I’m not a huge fan of the store-bought ones.

Not that there’s anything wrong with them, I just prefer fresh fruit and making my own dressings

For today’s post, we’re sharing a homemade tropical fruit salad with coconut milk dressing.

It’s perfect for hot days because it contains no dairy but still has a rich, creamy texture and flavor!

If you’re looking for other types of salads check out our Red Potato Salad, Chicken Avocado Salad, or Apple Walnut Salad.

The finished tropical fruit salad with coconut milk dressing in a bowl.

What are the best tropical fruits?

I feel the best tropical fruits are coconut and pineapple. With that being said, you might feel papaya is the best tropical fruit.

So, the short answer is, any tropical fruit you enjoy is the best tropical fruit!

What goes well with papaya?

Cantaloupe is a wonderful fruit to pair with papaya. Also, bananas and mangoes work well the light flavor of papaya.

A close-up view of the tropical salad.

How to make tropical fruit salad with coconut?

First, start by slicing the bananas, and chopping the mangoes and pineapple into bite-sized chunks.

Next, drain, rinse, and drain the Maraschino cherries. Now, combine all the fruit varieties into a large mixing bowl. Set it aside.

Cherries and sliced bananas and pineapples, in a mixing bowl.

Go ahead and grab another mixing bowl (medium sized) or a large measuring cup.

To the cup or bowl, add the coconut milk, honey, shredded coconut, and lime juice. Use a whisk to combine the ingredients into a coconut dressing.

Honey being poured into coconut milk in a measuring cup.

Then, drizzle the dressing over the tropical fruit. Stir or toss everything together to create the tropical fruit salad.

The coconut milk dressing being poured over the fruit.

Last, transfer the fruit salad to a serving bowl and serve or chill the dish for later.

The fruit salad and dressing have been combined in the mixing bowl.

That’s it, your tropical fruit salad with coconut dressing is done! Kim and I hope you enjoy this treat and wish you all the best 🙂

Looking for another fruit filled option? Try our watermelon cantaloupe juice, mango banana smoothie, our strawberry Greek yogurt smoothie!

An aerial view of the fruit salad in a serving dish.

Recipe Tips:

  • Making the recipe in advance? Then toss the fresh fruit with extra lime juice or lemon juice. Doing so will help the fruit stay bright, colorful, and will reduce the risk of the bananas turning brown.
  • You can use canned pineapple chunks. Simply drain away the sweetened syrup before adding them to the mixing bowl.
  • If there’s a fruit you’d rather use, substitute it into the salad. Prefer papaya, go for it!
  • Maraschino cherries can have a lot of added sugar. So, if you can find pitted whole or halved cherries, use them instead.
An aerial view of the fruit salad in a serving dish.

Tropical Fruit Salad with Coconut

4.8 from 4 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 Servings

I earn a commission from Amazon and Instacart from qualifying purchases.


  • 2 bananas sliced into circles
  • 2 cups pineapple fresh or canned (See Note)
  • 2 cups mango fresh or frozen (See Note)
  • 10 ounces maraschino cherries drained, rinsed, and dried
  • 1 cup coconut milk canned
  • 2 tablespoons honey
  • 2 tablespoons shredded coconut optional
  • 1 tablespoon lime juice freshly squeezed


  • In a large bowl, combine the bananas, pineapple, mango, and cherries. Set aside.
    2 bananas
    2 cups pineapple
    2 cups mango
    10 ounces maraschino cherries
  • In a separate medium bowl or measuring cup, whisk together the coconut milk, honey, shredded coconut if using, and lime juice. Pour the coconut milk mixture over the fruit. Gently stir to coat.
    1 cup coconut milk
    2 tablespoons honey
    2 tablespoons shredded coconut
    1 tablespoon lime juice
  • Serve immediately or chill until ready to serve. This salad is best enjoyed within a few hours of preparation.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1/2-cup of the tropical fruit salad with coconut dressing. Actual calories will vary.


Serving: 0.5cup | Calories: 215kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 7mg | Potassium: 305mg | Fiber: 3g | Sugar: 32g | Vitamin A: 506IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg
Recipe Rating