Thai Fruit Skewers with Coconut and Lime

These coconut- and lime-infused fruit bites are a fabulous appetizer, snack, or dessert. Threading the fruit onto skewers makes for a fun presentation and keeps the flavors of each fruit distinct, but if you don’t have skewers, a bowl or plate will work fine. If fresh fruit is not at its peak, you can use frozen for this recipe.

By Nancy Macklin, RDN,


  • ½ cup refrigerated unsweetened coconut milk beverage
  • 1 Tbsp. lime zest
  • ⅛ tsp. cayenne pepper
  • 2 fresh kiwifruits, peeled and quartered (1 cup)
  • 8 1½-inch pieces fresh peeled pineapple (1 cup)
  • 8 1 ½-inch pieces fresh peeled papaya (1 cup)
  • 8 1½-inch pieces fresh peeled mango (1 cup)
  • ¼ cup snipped fresh mint or Thai basil


  • In a medium bowl combine coconut milk, lime zest, and cayenne pepper. Add fruits and toss to coat. Cover and chill 1 to 4 hours, stirring occasionally.
  • Drain fruit, discarding coconut milk mixture. Thread fruit pieces alternately on eight 6-inch skewers. Sprinkle with fresh mint.

Comments (4)

(5 from 3 votes)

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This was easy to make and really good too! I especially loved the pineapple with the coconut, lime, and cayenne.

Lou Byrne

Made this with Pad Thai as a side dish on a bed if lettuce. It was beautiful and a wonderfully fresh burst of flavors. You will not be disappointed.

Sharon Barbee

Sounds delicious!

Prema Swearingen

This sounds delicious! Rather than saying "Discard the coconut milk..." I would recommend saying "Reserve the coconut milk mixture for a different recipe". This would encourage resourcefulness and thrift. I will make a mini version of this recipe on toothpicks for a cocktail eats style occasion. Thank you!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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