This Piña Colada Fruit Salad is a bright, tropical dish that’s ideal for hot weather gatherings. It blends sweet pineapple, mango, and strawberries with fresh oranges, blueberries, and bananas for a colorful, juicy mix. The salad comes together quickly, can be prepared ahead of time, and is easy to scale up or down. Read on to learn the simple steps and the one ingredient that gives this salad its signature flavor.
What you need for this Piña Colada Fruit Salad
The star ingredient is cream of coconut. Unlike coconut cream, cream of coconut is sweetened and often used in tropical drinks; it brings the classic Piña Colada flavor without any alcohol. You can find it in most grocery stores in the mixers or cocktail section. If you prefer, you can also use canned or frozen fruit to simplify prep.
Make this salad ahead of time
This recipe is perfect when you need a quick side or dessert. To prepare in advance, mix the cream of coconut and pineapple juice in one container and keep the fruit in another. If making ahead, leave the bananas out until just before serving to prevent browning. Store both components refrigerated and combine shortly before serving for best texture and flavor.
Scale and customize easily
This recipe is flexible: halve it for a small gathering or double/triple it for a party. Swap or add fruits based on seasonality and preference. Good additions include grapes, raspberries, mini marshmallows, pomegranate seeds, or apples. Using what you have on hand keeps the salad simple and budget-friendly.
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Pina Colada Fruit Salad
This Piña Colada Fruit Salad is a refreshing summer choice with sweet, tropical flavors that please a crowd.
5 minutes
5 minutes
10 minutes
Ingredients
- 1/2 cup cream of coconut
- 1/4 cup pineapple juice
- 2 cups pineapple, chopped
- 2 cups strawberries, sliced
- 2 cups mango, cubed
- 4 clementine oranges, peeled and sectioned
- 4 bananas, sliced
- 1 1/2 cups blueberries
- 3/4 cup sweetened shredded coconut (adjust to taste)
Instructions
- Whisk the cream of coconut and pineapple juice together in a medium bowl; set aside.
- If serving immediately: combine all of the fruit in a large bowl.
- Pour the cream of coconut and pineapple mixture over the fruit, sprinkle with shredded coconut, and toss gently to combine.
- If making ahead: place all fruit except the bananas in a large bowl. Keep the fruit and the cream of coconut mixture covered and refrigerated separately.
- Before serving, drain any excess liquid, add the sliced bananas, shredded coconut and the cream of coconut mixture, then toss to combine evenly.
Notes
*Cream of coconut is sweetened and different from unsweetened coconut cream. Look for it near cocktail mixers at the grocery store. Ask store staff if you need help locating it.*
*For convenience you may use canned or frozen pineapple, canned mandarin oranges, or frozen mango. Allow frozen fruit to thaw before serving. Flavor and texture may vary slightly but the salad will still be delicious.*
*Customize with your favorite fruits or additions like grapes, raspberries, marshmallows, pomegranate seeds, or apples.*