Live out your tropical beach dreams at home late winter with our recipe for Tropical Fruit Salad w/ Coconut Crunch Croutons! Can you say that 10 times fast? 🏝 💕
¼ cup agave, divided
1 tablespoon mint leaves
1 teaspoon finely grated lime zest
6 slices Julia’s tableⓇ White Bread, cut into ½” cubes
2 teaspoons coconut oil, melted
¼ teaspoon fine sea salt
¼ cup beverage style coconut milk
½ teaspoon vanilla extract
1 cup unsweetened coconut shreds
2 kiwis, peeled and sliced
1 mango, peeled and cut into ½” cubes
1 cup blackberries
1 cup blueberries
½ cup pomegranate seeds
Preheat oven to 350℉.
In a small saucepan, combine 3 tablespoons agave, 1½ tablespoons water, mint, and lime zest. Bring to a boil. Turn off heat and let cool. Strain liquid through a fine mesh strainer. Set aside.
On a baking sheet, toss bread cubes with coconut oil and salt. Bake 15 minutes rotating the pan at the halfway mark.
In a small bowl, mix together coconut milk, remaining 1 tablespoon agave, and vanilla. Set aside.
On a large plate or baking dish, spread out coconut.
Dip half the bread in coconut milk and then coconut, pressing the coconut to help it adhere. Transfer to a baking sheet. Repeat with remaining bread.
Bake 5 minutes until coconut is lightly browned.
In a large bowl, toss together kiwi, mango, blackberries, blueberries, pomegranate, and agave syrup. Fold in coconut croutons.
Divide fruit salad among 4 bowls and serve.
Kids In the Kitchen!