Tropical Fruit Salad with Coconut Cream

To a mixing bowl, add the coconut milk, confectioners sugar, lime zest, cornstarch, and vanilla extract. Stir until well combined, cover, and refrigerate for at least 6 hours and up to 24 hours.

In a mixing bowl or large food storage container, stir and combine watermelon, pineapple, kiwi, and mango.

Remove coconut mixture from fridge and, using an electric hand mixer set on low speed, whip until mixture reaches a smooth, creamy, Greek yogurt-like consistency, about 2-4 minutes.

Spoon fruit into serving bowl and top with a dollop of coconut cream. Serve chilled.

Storage: Fruit salad should be refrigerated in a covered airtight container. Coconut cream should be refrigerated in a separate covered airtight container.