Sunday, November 23, 2014

Coconut Cream Tropical Fruit Salad

My oldest daughter arrived for Thanksgiving dinner carrying a shopping bag. Her contribution to dinner was a four ingredient, fruit salad that was ready to eat in fifteen minutes. I love the ease and speed of this recipe!

Coconut Cream Tropical Fruit Salad can be served as a side dish, or as a light dessert.

Yield: about 1 quart, or 4 cups


  • 2-15 oz. cans of tropical fruit salad packed in fruit juice
  • 1-3.4 oz. package coconut cream instant pudding
  • milk
  • 1 - 1 1/2 cups miniature marshmallows I like to use a cup and a half.
  • Optional - 1/2 cup of chopped pecans
  • Drain juice from tropical fruit salad into a two cup liquid measuring cup.
  • Add enough milk to the fruit juice to make 1 1/2 cups of liquid.
  • In a one quart serving bowl, combine fruit juice mixture with the package of pudding.
  • Whisk for two minutes.
  • Stir in the miniature marshmallows and the drained, tropical fruit salad. 
  • Chill until ready to serve.

Try different combinations of fruit and pudding flavors.
  1. Vanilla pudding , canned fruit cocktail in juice
  2. Lemon pudding, pineapple chunks in juice, small can of mandarin oranges in juice
  3. Add 1 large banana, sliced to any of the fruit and pudding combinations.