Introduction

has been my go-to potluck superstar since that scorching summer BBQ last year when my traditional pasta salad literally melted. There’s something magical about how the juicy mandarins and crisp apple chunks dance with coconut cream (way better than the heavy stuff my grandma used, bless her heart). I probably make this twice a month now — it’s stupidly easy and everyone always asks for the recipe. The secret? Fresh fruit only, none of that canned business. And honestly? It tastes like summer vacation in a bowl.

Timing

  • Prep time: 20 minutes
  • Chill time: 2 hours
  • Total time: 2 hours 20 minutes

Ingredients

  • 2 cups fresh mandarin orange segments (about 4-5 mandarins)
  • 2 cups fresh pineapple chunks (or um, okay fine – canned if you’re in a pinch)
  • 1 crisp apple, diced (Honeycrisp is my fave but whatever looks good)
  • 1 cup red grapes, halved
  • 1 cup coconut cream (NOT cream of coconut – totally different thing!)
  • ½ cup Greek yogurt (full-fat please, life’s too short)
  • ¼ cup honey (local if you can get it)
  • 1 cup mini marshmallows (the fancy ones from Whole Foods melt weird, skip ’em)
  • ½ cup toasted coconut flakes

Step-by-Step Instructions

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