This bright, no-cook fruit salad leans on a silky coconut milk dressing swirled with earthy carob powder, a touch of honey, and a squeeze of fresh lime for tang. Ginger and Ceylon cinnamon add warmth against the sweetness of strawberries, pineapple, blueberries, and grapes, and a short rest lets the fruit soak up all that flavor before serving. Crisp butter lettuce leaves become natural little cups for the fruit, and a scatter of unsweetened shredded coconut on top adds a nice bit of texture and crunch. It's a refreshing, no-fuss dessert or snack that comes together in minutes and holds up well for a crowd. This one is a great fit for a dairy free spread, whether you're serving it at a summer gathering or packing it up for a light lunch.
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In a small mixing bowl, whisk together the coconut milk, carob powder, honey, lime juice, ground ginger, Ceylon cinnamon, and salt until the carob powder is fully dissolved and the dressing is smooth and uniform in color, about 1 minute.
Combine the strawberries, pineapple, blueberries, and green grapes in a large mixing bowl.
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