• 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


  1. 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.
  2. 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.
  3. Add Toppings:
    • Carefully fold in the mini vegan marshmallows and chopped nuts (if using) into the salad.
  4. 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