Tropical Fruit Salad With Coconut Crusted Croutons

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? 🏝 💕

4 servings


  • 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


  1. Preheat oven to 350℉.

  2. 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.

  3. On a baking sheet, toss bread cubes with coconut oil and salt. Bake 15 minutes rotating the pan at the halfway mark.

  4. In a small bowl, mix together coconut milk, remaining 1 tablespoon agave, and vanilla. Set aside.

  5. On a large plate or baking dish, spread out coconut.

  6. 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.

  7. Bake 5 minutes until coconut is lightly browned.

  8. In a large bowl, toss together kiwi, mango, blackberries, blueberries, pomegranate, and agave syrup. Fold in coconut croutons.

  9. Divide fruit salad among 4 bowls and serve.

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