Fresh Fruit Platter With Coconut Whipped Cream Recipes

FRESH FRUIT PLATTER WITH COCONUT WHIPPED CREAM

Steps:

• 1. PREPARE THE COCONUT WHIPPING CREAM: At least 1 hour before you begin, refrigerate the can of coconut cream. Open the can carefully without shaking it and remove the thick portion only. Place in a stand up mixer or hand held mixer.
• 2. Using the egg whip attachment, whip the coconut cream for 5 minutes on Speed 10 (the highest). After a few minutes the coconut cream should start to become airy and expand. Continue to whip 5 minutes total.
• 3. Now add the sugar, vanilla (if using vanilla pod, scrape the seeds into the bowl), and rosewater. Whip another 1 minute. Transfer to a serving bowl. If desired, garnish the whipping cream with fresh rose petals or crushed dried rose petals.
• 4. FRUIT PLATTER: Arrange the fruit on a platter. Serve fruit with the coconut whipping cream.

FRESH FRUIT PLATTER

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)

Steps:

• Refrigerate can of coconut milk, 8 hours or overnight.
• Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
• Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
• Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

CANDIED FRUIT PLATTER

Steps:

• Prepare fruit; pat dry with paper towels. Microwave unwrapped candies, one at a time, for 10 seconds each. Wrap softened candies around strawberries and pretzel sticks as desired., In a microwave, melt milk chocolate chips and 2 tablespoons shortening; stir until smooth. Repeat with semisweet chocolate chips and remaining shortening. Melt candy coating; stir until smooth., Dip fruit and pretzels into melted coatings; decorate as desired. Sprinkle with coconut and pecans if desired. Place on waxed paper; let stand until set.