Pure goodness fruit stacks with coconut cream
These colourful fruit stacks are both visually stunning and delicious. To make the healthy filling, you'll need to refrigerate the coconut cream overnight first before you start.
- 30 mins preparation
- 6 hrs marinating
- Makes 6
Print
Ingredients
Pure goodness fruit stacks with coconut cream
- 2 x 400ml cans coconut cream
- 1 medium rockmelon (1.7kg), halved crossways, peeled, seeded
- 1 medium honeydew (1.5kg), halved crossways, peeled, seeded
- 1/2 whole seedless watermelon (2.25kg), rind removed
- 1 medium fig (60g), cut into six wedges
- 1 finger lime (60g), halved lengthways, pulp reserved
- 1/4 cup (30g) finely chopped pistachios
Method
Pure goodness fruit stacks with coconut cream
- 1Refrigerate cans of coconut cream standing upright overnight.
- 2Make coconut cream: Carefully remove lid, scoop the solid top from coconut cream into a small bowl of an electric mixer. Reserve remaining liquid in can for another use. Beat coconut cream until medium peaks form.
- 3Cut rockmelon, honeydew and watermelon crossways into 4cm thick slices. Using a 4.5cm round cutter, cut rounds from fruit slices; you should get 6 rounds from each fruit.
- 4Top each fruit round with whipped coconut cream. Stack three rounds together. Top fruit stacks with fig wedge, finger lime pulp and pistachios. Refrigerate until ready to serve.
Notes
Keep the unused coconut liquid from the cans of coconut cream for another use. Assemble fruit stacks on the day of serving.
