Dairy-Free Cranberry Fluff
A vibrant and delicious holiday dessert made with fresh cranberries, pineapple, and Cocowhip, perfect for any festive gathering!
Equipment
- Blender or Food Processor
- Mixing Bowl
- Colander
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Blend fresh cranberries and granulated sugar in a blender or food processor until smooth, scraping down the sides as needed.
- Drain the crushed pineapple in a colander, pressing gently to remove excess liquid.
- In a mixing bowl, combine the cranberry mixture and drained pineapple, stirring until well mixed.
- Gently fold in the Cocowhip and mini marshmallows until fully combined.
- Transfer the mixture to a serving dish and chill in the refrigerator for at least 6 hours or overnight.
- Before serving, top with pomegranate seeds for added color and flavor.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.