Coconut-Topped Tropical Fruit Salad

Cakes, cookies and cobblers are all fine desserts, but for something a little lighter that’s just as sweet (and more nutritious), throw together a simple fruit salad. This refreshing mix is made with mango, papaya, and the surprise addition of avocado for a creamy, crave-worthy texture. Add a little juice from a fresh squeezed orange or your favorite citrus fruit if you’d like, but don’t skip the shredded coconut – it adds an element you won’t want to miss!

Tropical Fruit Salad

Tropical Fruit Salad with Shredded Coconut


1 mango, diced
2 cups cubed papaya (about half of a medium papaya)
1 avocado, diced
Optional: 2 Tbsp. juice from a fresh squeezed orange
2 to 4 Tbsp. finely shredded coconut


1. Cut mango flesh from pit for two halves. Cut cross-wise along each half and bend to push out mango squares. Toss into serving bowl.

2. Remove skin and pit from avocado; dice and toss into bowl with mango.

3. Cut papaya in half; remove seeds and skin, carefully. Dice, then toss into bowl.

4. Squeeze about 2 tablespoons of juice from a fresh orange into the bowl.

5. Top with shredded coconut.


About Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at

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