Tropical Pescatarian Dessert Salad Recipe

About this recipe

A refreshing no-bake dessert salad featuring tropical fruits, crunchy pecans, and a creamy base, perfect for a light and satisfying dinner treat.

Ingredients

• - Shana Shredded Coconut
• 100G Ginni'S Raw Pecans 100g
• 340G Roots & Wings Organic Blackcurrant Jam
• 1 Piece Fresh Thai Green Unripe Papaya
• 400 Ml Coconut Merchant Organic Coconut Cream

Instructions

1. 1. In a large mixing bowl, combine 1 can of cherry pie filling, 1 can of crushed pineapple (drained), and 1 1/2 cups of shredded coconut flakes.
2. 2. Gently fold in 1 1/2 cups of mini marshmallows and 1 1/2 cups of chopped pecans to the mixture.
3. 3. Gradually add 1 can of sweetened condensed milk, stirring until all ingredients are evenly coated.
4. 4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the texture to set.
5. 5. Serve chilled as a delightful dessert or light dinner treat. Store leftovers in the refrigerator for up to 3 days.