Fruit and Coconut Salad
1 1/2 cups chopped fresh pineapple
2 bananas, sliced
2 oranges, peeled and diced
2 apples, cored and diced
1 cup raisins or chopped dates
1/2 cup shredded coconut
3/4 cup Coconut Mayonnaise
1 tablespoon apple cider vinegar
1/2 tablespoon prepared mustard
1/8 teaspoon paprika
1/4 teaspoon salt
1 1/4 cup melted coconut oil
For salad – Mix all ingredients together except lettuce leaves. Serve on bed of lettuce leaves. Contains 1 tablespoon coconut oil per serving.For Coconut Mayonnaise – Combine egg, vinegar, mustard, paprika, salt and 1/4 cup melted coconut oil (not hot) in blender or food processor. Blend for about 60 seconds. While machine is running, pour in remaining 1 cup melted coconut oil (not hot) VERY slowly in a fine, steady stream. The secret to making good mayonnaise is to add the oil in slowly. Mayonnaise will thicken as oil is added. Taste and adjust seasoning as needed. Contains about 1/2 tablespoon coconut oil per 1 tablespoon mayonnaise.
You will have some Coconut Mayonnaise left over. You may store it in your refrigerator for a day or two. When using it, take it out of your refrigerator and let it sit at room temperature for about 30 minutes (depending on how warm your kitchen is). This should allow adequate time for it to soften. The texture will not be quite as good as when it was freshly made, but it is still safe to use.