Fruit Kabobs with Coconut Dip for 4th of July

Fruit kabobs are one of my favorite summer party treats and the best 4th of July dessert. These red, white and blue kabobs are perfect for your patriotic celebrations and all summer long! Serve them with this creamy coconut chia dipping sauce for a fruit appetizer everyone will love.

As if your day couldn’t get any better, we’re bringing you the easiest and most delicious 4^th of July dessert bar Chai Fruit Kabobs with a Coconut Chai Dipping Sauce. If you’ve been a part of this community for some time now, you have likely already heard me go on and on about my love for the 4^th of July. For the better part of my twenties it was my absolute favorite holiday of all of the holidays. I love getting to be outdoors with friends and family and I love that it’s a holiday centered around fresh, yummy food al fresco! The fireworks are the cherry on top!

These fruit kabobs are perfect to serve your guests for your 4th July party, they are so perfectly festive! Be sure to check out these other Fourth of July Recipes

How To Make Chai Fruit Kabobs with Coconut Dip

1. Wash and dry the blueberries and place into a bowl for serving
2. Wash and dry the strawberries. Cut off the tops and place onto a platter or into a bowl for serving.
3. Place the marshmallows and angel food cake into bowls for serving
4. Arrange a long platter with skewers where people can create their own fruit kabobs.
5. Place the Kitchen Crafted Love My Chai BLND^® for sprinkling on top of the fruit.
6. In a small serving bowl, mix the coconut yogurt with 1 Tbsp. of the Kitchen Crafted Love My Chai BLND^®. Sprinkle more of the spice on top before serving.

Fruit Kabobs Are Perfect For Serving At Your 4th July Party!

If you’re hosting or in charge of dessert next week, I promise these 4th of July Chai Fruit Kabobs are a total crowd pleaser that can be prepped ahead of time and are super easy! I like setting them up as a build-your-own-fruit-kabob bar. People can choose their own ratio of fruit to angel food cake and marshmallows, plus it’s less work for you.

The Coconut Chai dipping sauce is gluten free and can be made with coconut yogurt instead of cow’s milk yogurt so it’s also a dessert that’s inclusive of a lot of different dietary preferences. 

Can You Make Chia Fruit Kabobs Ahead Of Time?

I know whenever I'm hosting I like to get ahead of myself and make as much stuff ahead of time as possible! These fruit kabobs can be skewered and made up to 12 hours ahead of time, just keep them covered in the fridge. The coconut dipping sauce can also be made a couple of days ahead of time, and again, keep it covered in the fridge.

What Does Chai Taste Like?

Chai spice is a mix of:

• cinnamon
• cardamom
• cloves
• coriander
• salt and pepper

A little of this spice works so well with fruit and it really brings out the natural sweetness without being too overpowering.

Top Tips To Make Chai Fruit Kabobs with Coconut Dipping Sauce

1. I love the festive colors on these fruit kabobs, but feel free to experiment with any fruits you have! Watermelon, pineapple and kiwi all work really well!
2. I like to serve these skewers on a wooden chopping board with the dip, but if you want to, you can arrange them in a wide vase like a bouquet of flowers!
3. Be sure to use fresh and ripe fruit and preferably organic. The fruit shouldn't be so soft that the fall apart when skewered.

For More Summertime Sweet Treats:

• Coconut Banana Popsicle Recipe
• Strawberry Tart
• Blueberry Bundt Cake
• Gluten Free Pineapple Upside Down Cake

If you have tried these chai fruit kabobs, I'd love to hear from you! Be sure to leave me a comment below and let me know what you thought!

Chai Fruit Kabobs with Coconut Chai Dipping Sauce

Jen Pinkston

These fruit kabobs are perfect for 4th July!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 36 skewers

Calories 93 kcal

Ingredients

  

1x2x3x

For the kabobs:

• 2 pints of organic blueberries washed
• 2 lb. organic strawberries washed
• 2 c. marshmallows
• 1 angel food cake cut into 1 ½” cubes
• 1 jar Kitchen Crafted Love My Chai BLND®
• 36 wood skewers

For the dipping sauce:

• 8 oz coconut flavored yogurt I used Noosa whole milk yogurt, but you can also opt for Coconut yogurt to make it dairy free.
• 1 Tbsp. + more for sprinkling on top Kitchen Crafted Love My Chai BLND®

Instructions

 

• Wash and dry the blueberries and place into a bowl for serving
• Wash and dry the strawberries. Cut off the tops and place onto a platter or into a bowl for serving.
• Place the marshmallows and angel food cake into bowls for serving
• Arrange a long platter with skewers where people can create their own fruit kabobs.
• Place the Kitchen Crafted Love My Chai BLND^® for sprinkling on top of the fruit.
• In a small serving bowl, mix the coconut yogurt with 1 Tbsp. of the Kitchen Crafted Love My Chai BLND^®. Sprinkle more of the spice on top before serving.

Notes

1. I love the festive colors on these fruit kabobs, but feel free to experiment with any fruits you have! Watermelon, pineapple and kiwi all work really well!
2. I like to serve these skewers on a wooden chopping board with the dip, but if you want to, you can arrange them in a wide vase like a bouquet of flowers!
3. Be sure to use fresh and ripe fruit and preferably organic. The fruit shouldn't be so soft that the fall apart when skewered.

Nutrition

Nutrition Facts

Chai Fruit Kabobs with Coconut Chai Dipping Sauce

Amount per Serving

Calories

93

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

1

mg

0

%

Sodium

 

64

mg

3

%

Potassium

 

86

mg

2

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

15

g

17

%

Protein

 

2

g

4

%

Vitamin A

 

20

IU

0

%

Vitamin C

 

17

mg

21

%

Calcium

 

25

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword 4th July food, fruit kabobs, fruit skewers, sweet dip

Tried this recipe?Let us know how it was!

For more dessert recipes, see here!

Photography by Katie Jameson