Summer Stone Fruit Ambrosia

• 1 (15 oz) can organic full-fat coconut milk
• Zest of 1 lime
• 1 teaspoon vanilla extract
• 1 1/2 pounds yellow peaches or nectarines (about 3-4 large), pitted and diced
• 1 pound red or black plums (about 6-8 medium), pitted and diced
• 1/2 pound sweet cherries, halved and pitted
• 1 tablespoon chopped fresh mint

1. Place the can of coconut milk in the refrigerator for at least 8 hours (or overnight). About 15 minutes before you're ready to prepare the salad, chill a large mixing bowl in the refrigerator or freezer.
2. Remove the coconut milk from the refrigerator. Open the can and scoop out the solidified cream from the top. (Set aside the remaining coconut water for another use.) Transfer the cream to the chilled bowl, and add lime zest and vanilla extract. Use a whisk or an electric mixer to whip the cream until it holds soft peaks.
3. Add fruit and mint to the coconut cream and toss to combine. Serve immediately, or cover and refrigerate for up to 2 hours.

coconut milk, lime, vanilla, peaches, red, sweet cherries, fresh mint

Taken from food52.com/recipes/37209-summer-stone-fruit-ambrosia (may not work)