Follow these steps for perfect results
brown sugar
lime juice
lime zest
unsweetened coconut milk
papaya
peeled, seeded, cut into 1-inch cubes
honeydew melon
peeled, seeded, cut into 1/4-inch slices
pineapple
peeled, cored, cut into 1/4-inch slices
bananas
peeled, cut into 1/4-inch slices and brushed with 1 tbsp lemon juice
mangoes
peeled, seeded, cut into 1-inch cubes
star fruit
cut into 1/4-inch slices
fresh mint leaves
to garnish
Combine brown sugar, lime juice, lime zest, and coconut milk in a small pan.
Stir constantly over medium heat until the sugar is dissolved.
Keep the sauce warm.
Arrange papaya, honeydew melon, pineapple, banana, mango, and star fruit on a platter.
Drizzle the coconut lime sauce over the fruit.
Garnish with fresh mint leaves and serve immediately.
Expert advice for the best results
For a richer sauce, use full-fat coconut milk.
Add a pinch of salt to the sauce to enhance the sweetness.
Chill the fruit before serving for a more refreshing dessert.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time and stored in the refrigerator.
Arrange the fruit artfully on the platter and drizzle the sauce evenly over the top. Garnish with mint leaves for a pop of color.
Serve chilled as a light dessert or snack.
Pair with a scoop of coconut sorbet.
Its sweetness and effervescence complement the fruit and coconut.
Discover the story behind this recipe
Fruit salads are a common dessert in Malaysia, often featuring local tropical fruits and coconut-based sauces.
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