Dairy-Free Cranberry Fluff
A refreshing and creamy dessert combining tart cranberries, sweet pineapple, and coconut whipped topping, perfect for holiday celebrations.
Ingredients
- 1 10-ounce bag fresh whole cranberries
- 3/4 cup granulated sugar
- 1 20-ounce can crushed pineapple, drained
- 1 9-ounce container So Delicious Cocowhip
- 2 cups mini marshmallows
- 1 pomegranate seeded
Instructions
- Place fresh cranberries and granulated sugar into a blender or food processor and blend until smooth, scraping down the sides as needed.
- Drain the crushed pineapple thoroughly using a colander, pressing down to remove as much liquid as possible.
- In a large mixing bowl, combine the cranberry mixture and the drained crushed pineapple, stirring gently to combine.
- Fold in the So Delicious Cocowhip until just combined, being careful not to deflate the mixture.
- Gently fold in the mini marshmallows until evenly distributed.
- Transfer the fluff to a serving dish and cover with plastic wrap or a lid. Refrigerate for at least six hours or overnight.
- Before serving, sprinkle the top with pomegranate seeds for garnish.
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Notes
Store leftovers in the refrigerator for up to three days. The texture may change slightly after a day due to the marshmallows absorbing moisture.