Hawaiian Fruit Salad

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This Healthy Hawaiian Fruit Salad Recipe combines fresh and canned fruit, yogurt, and coconut flakes. Easy to make, it’s sweet, creamy, and perfect as a side dish or dessert! 

Up close photo of a summer fruit salad coated in coconut vanilla Greek yogurt.

What is Hawaiian Fruit Salad? 

Hawaiian fruit salad, sometimes known as Hawaiian cheesecake fruit salad, is a combination of tropical fruits in a creamy sauce. Many recipes are flavored with pudding mix, lending to a cheesecake-like flavor. 

However, our version is a little lighter. Inspired by my sister-in-law’s recipe, which she has been making for over 20 years, it features all the sweet flavor and creamy texture you love. However, it’s low in added sugar and full of nutrients. 

Whip it up in minutes for a summer recipe no one can resist! It’s sure to become a staple at all your cookouts and barbecues. 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this Hawaiian fruit salad recipe. Be sure to scroll down to the recipe card below for the complete details! 

Bowls of ingredients for a coconut Hawaiian fruit salad on a white countertop.
  • Canned Fruit – Pineapple chunks and mandarin oranges form the base of the salad, adding bright color and super sweet flavor. 
  • Fresh Fruit – Use fresh strawberries and sliced green grapes for a bit of crunch. 
  • Yogurt – We use a toasted coconut vanilla-flavored Greek yogurt but feel free to use whatever flavor you like best. Just make sure it’s Greek yogurt for a satisfying tang and a boost of protein! 
  • Coconut Flakes – We use sweetened coconut flakes, but unsweetened flakes also work. Toast them up for a subtle nutty taste and extra depth to the salad! 

How to Make A Healthy Hawaiian Fruit Salad

  1. Toast the coconut. Place the coconut shreds in a small skillet. Cook over medium-low heat, stirring continuously until golden brown. Then, remove the coconut from the skillet, and set it aside. 
  1. Combine. Add the pineapple chunks, mandarin oranges, strawberries, and grapes to a large bowl. Spoon the yogurt and part of the coconut flakes on top. Gently stir to combine. Then, sprinkle the remaining coconut flakes on top. 
  1. Serve. Enjoy immediately, or transfer the fruit salad to the fridge to chill. 

Flavor Variations

Feel free to mix and match different ingredients to make this recipe your own! There really is no right or wrong way to serve it. For example, some of our favorite ways to switch it up include: 

  • Adding chopped nuts like walnuts, almonds, or pecans
  • Including extra fruit such as kiwi, mangoes, and bananas
  • Swapping the Greek yogurt with whipped cream cheese or Cool Whip
  • Folding in mini marshmallows
  • Stirring vanilla pudding mix into the yogurt. 
Up close photo of a white silicone spoon scooping up Hawaiian fruit salad.

Common Questions

How should I store Hawaiian fruit salad? 

Store leftovers in a covered bowl or airtight container in the fridge for up to 3 days. Then, give them a good stir to redistribute the ingredients before serving! 

Can I freeze this recipe? 

We don’t recommend it. The taste and texture will change after thawing. 

Can I use frozen fruit? 

Canned and fresh fruit work best! Frozen fruit tends not to have as much flavor once thawed and can become soggy. 

Hawaiian Fruit Salad

Prepare this easy Hawaiian fruit salad recipe with six ingredients and just a few minutes for a sweet summer side dish or dessert!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: hawaiian fruit salad
Servings: 6 servings
Calories: 150kcal
Cost: $8.00


  • ¾ cup sweetened coconut flakes toasted and divided
  • 1 20 ounce can pineapple chunks, drained (about 2 cups)
  • 1 15 ounce can mandarin oranges, drained (about 1 cup)
  • 2 cups sliced strawberries about 14 medium-sized strawberries
  • 1 ½ cups sliced green grapes
  • 2 5.3 ounce containers (1 – 1 ¼ cups) coconut vanilla Greek yogurt


  • Place the coconut shreds in a small skillet and cook over medium-low heat for 3 to 5 minutes, stirring continuously until most of the coconut is golden brown. Remove from the pan and cool completely. Set aside.
    ¾ cup sweetened coconut flakes
  • To a large bowl, add the pineapple chunks, mandarin oranges, strawberries, and grapes.
    1 20 ounce can pineapple chunks, drained (about 2 cups), 1 15 ounce can mandarin oranges, drained (about 1 cup), 2 cups sliced strawberries, 1 ½ cups sliced green grapes
  • Spoon the yogurt into the bowl with ½ cup toasted coconut flakes.
    2 5.3 ounce containers (1 – 1 ¼ cups) coconut vanilla Greek yogurt
  • Gently stir the ingredients together and top with the remaining coconut flakes.
  • Serve immediately or store in the fridge for up to 3 days.



Ingredient Tips – We use Chobani Zero Sugar toasted coconut vanilla yogurt in this recipe but any sweetened yogurt, Greek yogurt, or plant-based version works. If using vanilla yogurt, mix ¼ to ½ teaspoon coconut extract into the yogurt for more tropical flavor. We choose to use sweetened coconut flakes in this recipe, but unsweetened coconut shreds can be used as well. 
Serving Tips – The salad is best eaten right away as it becomes a little watery the longer it sits in the fridge.


Serving: 1serving | Calories: 150kcal

Did you enjoy this Hawaiian Fruit Salad Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

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