Description
A delightful fruit salad bursting with flavors of sweet fruit, creamy whipped goodness, and a hint of tropical coconut, perfect for Easter gatherings.
Ingredients
Scale
- 1 can fruit cocktail, drained
- 1 can pineapple chunks, drained
- 1 cup mini marshmallows
- 1 cup whipped cream or Cool Whip
- 1/2 cup shredded coconut
- 1/2 cup sliced strawberries (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- In a large mixing bowl, combine the fruit cocktail and pineapple chunks. Ensure they’re well-drained to avoid excess liquid in the salad.
- Add the mini marshmallows and shredded coconut to the fruit mixture. Remember to mix gently to keep the marshmallows intact.
- Gently fold in the whipped cream until everything is well combined. The key is to mix carefully so you don’t deflate the whipped cream.
- If you’re using them, fold in the sliced strawberries and chopped nuts gently. Cover the bowl with plastic wrap and refrigerate for at least 60 minutes before serving to allow the flavors to meld.
Notes
For a lighter version, use low-fat whipped topping or Greek yogurt. Always drain the fruits well to avoid a watery salad. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg