Vegan Banana Split Fluff Salad

Ingredients:

• 2 large bananas, sliced
• 1 cup fresh pineapple chunks
• 1 cup strawberries, hulled and halved
• 1 cup vegan mini marshmallows
• 1 cup crushed pineapple, drained
• 1 cup coconut cream (chilled, use the thick part from a can of full-fat coconut milk)
• 1/4 cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (e.g., walnuts, almonds), optional

Instructions:

1. In a large mixing bowl, combine the sliced bananas, fresh pineapple chunks, halved strawberries, vegan mini marshmallows, and crushed pineapple. Toss gently to combine.
2. In a separate bowl, whip the chilled coconut cream until it forms stiff peaks. This is the thick part of the coconut milk that rises to the top when refrigerated.
3. Add powdered sugar and vanilla extract to the whipped coconut cream. Whip again until well combined and fluffy.
4. Gently fold the whipped coconut cream into the fruit mixture until everything is well coated.
5. If desired, fold in the chopped nuts.
6. Refrigerate the Banana Split Fluff Salad for at least 1-2 hours to allow the flavors to meld.
7. Before serving, give the salad a gentle toss.