A vibrant tropical fruit salad featuring pineapple, mango, kiwi, papaya, and raspberries, served with a delicious coconut almond dip made with Greek yogurt, coconut cream, and almonds.
1: Arrange ⅔ of the pineapple, papaya, mango, kiwi and raspberries inside one of the pineapple halves.
2: Place the pineapple half on a platter.
3: Scatter the remaining fruit on the platter around the pineapple.
4: Drizzle the lime juice over the top of the fruit.
5: In a bowl, mix together the Greek yogurt, coconut cream, 3 tablespoons of coconut flakes and ¼ cup of chopped almonds.
6: Sprinkle the remaining tablespoon of coconut and 2 tablespoons of almonds over the top.
7: Serve immediately or refrigerate for up to 6 hours before serving, garnished with mint and lime slices if desired.
