Cranberry Fluff Salad

One of my favorite recipes from my mom and grandma was their Cranberry Salad. It was served at most holidays I remember : Christmas, Thanksgiving, etc. The original ingredients included cranberry sauce, pineapple, whipped topping, nuts and marshmallows. It was so tart and fluffy! I knew I had to recreate it but this recipe took a lot of time, thought and effort. First, how do you recreate marshmallows using healthy, common ingredients? Second, how do you replace whipped topping using natural ingredients with little sugar? Third, how do you sweeten cranberries without TONS of sugar? The results surprised me, yet they work. This salad does take time but it makes a great replica of one of my favorites! Makes about 4 cups of salad (8-10 servings)


2 cups fresh cranberries
1/4 cup water
1 Tbsp raw honey
1 Tbsp coconut oil
1/2 cup tapioca pearls (soaked in 2 cups water, overnight and drained)
1 1/2 coconut milk
1 tsp vanilla
1/2 tsp sea salt
1/2 cup chopped dates
1/2 cup chopped pecans or walnuts
2 bananas, diced
1 cup fresh pineapple, finely diced

  • In a small sauce pan, combine cranberries, water, coconut oil and raw honey. Bring to a boil and let simmer about 10 minutes or until berries have popped.
  • In a medium saucepan, combine soaked tapioca, 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. Top with additional honey if desired.


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