In a separate medium bowl or measuring cup, whisk together the coconut milk, honey, shredded coconut if using, and lime juice.
1 cup coconut milk, 2 tablespoons honey, 2 tablespoons shredded coconut, 1 tablespoon freshly squeezed lime juice
Pour the coconut milk mixture over the fruit. Gently stir to coat.
Serve immediately or chill until ready to serve. This salad is best enjoyed within a few hours of preparation.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about ½-cup of the tropical fruit salad with coconut dressing. Actual calories will vary.*Papaya is delicious if you'd like to add another tropical fruit!*If using canned pineapple, make sure to drain it well and pat it dry. For frozen mango, thaw it, drain it, and pat it dry before adding it to the salad.