Step 1

Prep fruit: Rinse all fruit as needed before prepping. Remove tops from strawberries and slice the fruit into quarters, cut pineapple into one inch cubes, remove skin from kiwi and slice into half moons. Pat fruit with a paper towel as needed to remove excess water. Set aside.

Step 2

Make the coconut cream dressing in a medium bowl. Whisk together coconut cream, coconut milk, lemon juice, agave syrup and cinnamon. Taste for sweetness.

Step 3

Toss together fruit and place in a shallow serving dish. Drizzle with half of the coconut dressing. Cover and transfer the fruit and the remaining dressing to the fridge. Let chill for one hour or until ready to serve.

Step 4

When ready to serve, remove from the fridge and drizzle with remaining coconut dressing. Top with optional shredded coconut, cinnamon and peppermint. Serve cold.