cranberry salad

Cranberry Fluff Salad

photo by recipe author

• 2 cups fresh cranberries
• 1/4 cup water
• 1 tablespoon raw honey
• 1 tablespoon coconut oil
• 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
• 1/2 cup chopped dates
• 1 1/2 cup coconut milk*
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 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.)

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