Vegan Recipes
Vegan Banana Split Fluff Salad
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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:
- In a large mixing bowl, combine the sliced bananas, fresh pineapple chunks, halved strawberries, vegan mini marshmallows, and crushed pineapple. Toss gently to combine.
- 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.
- Add powdered sugar and vanilla extract to the whipped coconut cream. Whip again until well combined and fluffy.
- Gently fold the whipped coconut cream into the fruit mixture until everything is well coated.
- If desired, fold in the chopped nuts.
- Refrigerate the Banana Split Fluff Salad for at least 1-2 hours to allow the flavors to meld.
- Before serving, give the salad a gentle toss.