Fruit Salad with Coconut and Basil Recipe
Nothing says summer quite like a vibrant, colorful fruit salad bursting with flavor. This Fruit Salad with Coconut and Basil is a fresh and healthy twist on the classic fruit medley. Juicy strawberries, blueberries, and sweet cantaloupe are perfectly complemented by fragrant basil and a creamy coconut-lime dressing. The addition of toasted coconut gives the salad a subtle crunch, while the lime zest and juice add a refreshing citrusy zing. Light, nourishing, and visually stunning, this salad is perfect for warm-weather brunches, family gatherings, or as a refreshing dessert to end any meal.
The Inspiration
This Fruit Salad with Coconut and Basil is inspired by tropical flavors and the idea that fruit desserts can be both refreshing and sophisticated without being complicated. By pairing classic summer fruits like strawberries, blueberries, and cantaloupe with creamy coconut milk and aromatic fresh basil, this recipe elevates a traditional fruit salad into something vibrant and memorable. Coconut and lime are commonly used in warm-weather cuisines around the world, and their natural sweetness and brightness make them a perfect match for ripe, seasonal fruit.
On Everyday Excellent, Host Vanessa Gianfrancesco highlights how simple ingredient swaps—like replacing heavy cream with coconut milk or adding fresh herbs—can completely transform a familiar dish. This recipe reflects that philosophy by turning an everyday fruit salad into a dish that feels special enough for entertaining while still being quick and approachable. It’s a celebration of fresh produce, bold yet balanced flavors, and effortless cooking that lets high-quality ingredients shine.
Ingredients
- 1 pint strawberries, green tops removed and cut in half
- 1 pint blueberries
- 1 cantaloupe, cut into 1 inch cubes
- ½ cup (120ml) basil leaves, chiffonade
- 1 cup (240ml) coconut milk
- Zest and juice of 2 limes
- ¼ cup (60ml) honey
- ½ cup (120ml) shredded toasted coconut
- Pinch of salt
Methods
- Whisk together the coconut milk, lime juice and zest, honey, and a pinch of salt in a small bowl.
- Add the strawberries, blueberries, cantaloupe, and half the basil and shredded toasted coconut to a large bowl and pour over the dressing.
- Toss very gently to coat. Garnish with basil and toasted coconut and serve.
Serving Suggestions
This Fruit Salad with Coconut and Basil is incredibly versatile. Serve it as a light dessert after a summer barbecue or as a refreshing snack during warm afternoons. Pair it with vanilla yogurt or granola for a more substantial breakfast option. For brunch gatherings, it complements a variety of dishes like quiches, frittatas, or even light sandwiches. Its vibrant colors make it perfect for holiday spreads, picnics, or potlucks, where presentation matters as much as flavor. The salad is also gluten-free, vegetarian, and naturally low in calories, making it a crowd-pleasing addition to any menu.
Final Thoughts
This fruit salad recipe with coconut and basil combines seasonal fruit, tropical flavors, and fresh herbs for a refreshing, nutrient-packed dish. It’s quick to prepare, visually stunning, and versatile enough to serve as a dessert, snack, or part of a larger brunch spread. Featuring ingredients that are gluten-free and vegetarian, this recipe caters to modern dietary preferences while celebrating natural, fresh flavors.
Whether you are looking for a healthy dessert, a brunch staple, or a refreshing snack, this Fruit Salad with Coconut and Basil is a versatile, easy-to-make option that satisfies every palate. Embrace the flavors of summer and elevate your fruit salad game with this bright, flavorful, and visually appealing recipe.
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