 [1] |
| Cranberry Fluff Salad |
| photo by recipe author |
Servings: 10
Preparation Time: 2 hours 30 minutes
- 2 cups fresh cranberries
- 1/4 cup water
- 1 tablespoon raw honey [2]
- 1 tablespoon coconut oil [3]
- 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
- 1/2 cup chopped dates
- 1 1/2 cup coconut milk [4]*
- 1 teaspoon vanilla [5]
- 1/2 teaspoon sea salt [6]
- 1/2 cup chopped pecans
- 2 whole bananas diced
- 1 cup finely diced fresh pineapple
In a small saucepan, combine cranberries, water and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.
In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.
In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.
Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.) [7]
Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here. [8]