Hawaiian Tropical Fruit Salad
Easy Hawaiian Tropical Fruit Salad with fresh mango, pineapple, kiwi, and strawberries tossed in a light creamy cheesecake dressing with toasted coconut and macadamia nuts — ready in 15 minutes.
Equipment
- large mixing bowl
- Hand mixer
- spatula
- Large serving bowl
Ingredients
Cheesecake Dressing
- 8 oz full-fat block cream cheese, softened room temperature
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp coconut cream scooped from the top of an unshaken can
- 1 cup Cool Whip or whipped cream
Fruit
- 1 cup fresh mango, diced
- 1 cup fresh pineapple, diced
- 2 kiwis, sliced
- 1 cup fresh strawberries, halved
- 1 cup mandarin orange segments drained if canned
Toppings
- 0.25 cup sweetened coconut flakes, toasted
- 0.25 cup macadamia nuts, roughly chopped
Instructions
- Set the cream cheese out at room temperature for 30 to 45 minutes to soften fully.
- Prepare all the fruit and pat completely dry with paper towels to remove excess juice.
- In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and coconut cream until completely smooth.
- Fold in the Cool Whip or whipped cream using gentle strokes to keep the dressing light and airy.
- Add all the prepared fruit to the bowl and fold gently until every piece is coated in the dressing.
- Taste and adjust sweetness with a little more powdered sugar if needed.
- Transfer to a serving bowl and refrigerate for 20 to 30 minutes before serving.
- Right before serving, sprinkle toasted coconut flakes and chopped macadamia nuts over the top.
Notes
Soften cream cheese fully before beating. Pat all fruit dry before folding in. Add toppings right before serving to keep them crunchy. Chill 20 to 30 minutes before serving for a firmer dressing. Store dressing and fruit separately if making more than 2 hours ahead.