Ingredients (Serves 8-10)
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For the Cheesecake Dressing:
8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 tablespoon coconut milk (optional, for extra tropical flavor)
For the Fruit Mix:
2 cups fresh pineapple chunks
1 ½ cups diced mango
1 cup sliced strawberries
1 cup mandarin orange segments (canned or fresh)
1 cup shredded coconut (sweetened or unsweetened, based on preference)
½ cup mini marshmallows (optional, for a fun twist)
Instructions
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1. Prepare the Cheesecake Dressing:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Add coconut milk if using, and mix lightly. Set aside.
2. Assemble the Fruit Mix:
In a large serving bowl, combine the pineapple chunks, diced mango, sliced strawberries, mandarin orange segments, and shredded coconut. Toss gently to mix.
3. Combine and Chill:
Pour the cheesecake dressing over the fruit mixture and fold gently until everything is evenly coated. If using mini marshmallows, add them at this stage.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve and Enjoy:
Give the salad a gentle stir before serving. Garnish with extra shredded coconut or a sprinkle of crushed graham crackers for added texture. Serve chilled and enjoy!
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