Ingredients:
- 2 cups diced pineapple (fresh or canned, drained)
- 2 cups diced strawberries
- 2 ripe bananas, sliced
- 1 can (13-14 oz) full-fat coconut milk, chilled in the fridge overnight
- 1/4 cup powdered sugar or sweetener of choice
- 1 teaspoon vanilla extract
- 1 cup mini vegan marshmallows (check for gelatin-free)
- 1/2 cup chopped nuts (such as walnuts or pecans), optional
- Vegan chocolate sauce for drizzling, optional
Instructions:
- Prepare the Coconut Whipped Cream:
- Open the chilled coconut milk can without shaking it. Scoop out the solid coconut cream that has risen to the top into a mixing bowl, leaving the watery part behind.
- Add powdered sugar (or your preferred sweetener) and vanilla extract. Beat with a hand mixer until it becomes a fluffy, whipped cream-like consistency. Place it back in the fridge if needed to keep it firm.
- Assemble the Salad:
- In a large mixing bowl, combine the diced pineapple, diced strawberries, and sliced bananas.
- Gently fold in the coconut whipped cream until all the fruits are coated.
- Add Toppings:
- Carefully fold in the mini vegan marshmallows and chopped nuts (if using) into the salad.
- Chill and Serve
Nutritional Information per Serving:
- Calories: Approximately 250-300 calories per serving (depending on ingredients and portion size)
- Total Fat: Around 15-20 grams
- Saturated Fat: Roughly 10-12 grams (mainly from coconut milk)
- Total Carbohydrates: Approximately 30-35 grams
- Dietary Fiber: Roughly 4-6 grams
- Sugars: Around 20-25 grams (from natural sugars in fruits and added sweeteners)
- Protein: Approximately 2-4 grams