Pineapple Salad with Coconut Dressing (Creamy Tropical Fruit Salad, 15 Min)

Posted by by Sara 19 hours Ago 5 Views
Pineapple salad in a bowl, fresh pineapple chunks with shredded coconut and a creamy coconut dressing, garnished with mint and toasted coconut flakes

A creamy, refreshing tropical fruit salad that tastes like a piña colada in a bowl. Juicy fresh pineapple tossed in a light coconut-yogurt dressing with a hint of lime and honey, finished with toasted coconut and mint. It’s ready in fifteen minutes, naturally gluten-free, and the perfect bright side for summer cookouts, brunches and potlucks. So easy and so good that everyone asks for the recipe.

Fun fact: pineapples were such a rare luxury in 17th and 18th century Europe that hosts would rent a single pineapple as a centerpiece to show off, then return it. The fruit became such a status symbol that the pineapple motif still symbolizes hospitality and welcome today.

Why this recipe works

  • FRESH, ripe pineapple. Sweet, juicy fresh pineapple makes this; canned is softer and waterier.
  • YOGURT + coconut. Greek yogurt lightens the creamy coconut dressing and keeps it from being too heavy or sweet.
  • TOAST the coconut. Toasted coconut on top adds nutty crunch against the soft fruit.

Ingredients

Serves 6.

  • Salad:
  • 1 large ripe pineapple, cut into bite-size chunks (about 5 cups)
  • 1/2 cup shredded coconut
  • 1/4 cup toasted coconut flakes, for topping
  • Fresh mint leaves
  • Coconut dressing:
  • 1/2 cup Greek yogurt
  • 1/4 cup coconut cream (or thick part of canned coconut milk)
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions
Close-up of juicy pineapple pieces coated in creamy coconut dressing with flecks of toasted coconut and fresh mint

Step 1: Make the dressing

Whisk Greek yogurt, coconut cream, honey, lime juice, vanilla and a pinch of salt until smooth and creamy. Taste and adjust honey or lime.

Step 2: Prep the pineapple

Cut the pineapple into bite-size chunks and drain off excess juice so the dressing isn’t watered down.

Step 3: Toss

In a large bowl, combine the pineapple and shredded coconut. Pour over the dressing and toss gently to coat.

Step 4: Chill

Cover and chill at least 20 minutes so the flavors meld and it’s nice and cold.

Step 5: Toast the coconut

Toast the coconut flakes in a dry pan over medium 2-3 minutes until golden; watch closely.

Step 6: Serve

Top the salad with toasted coconut and fresh mint just before serving.

Nutrition information

  • Calories: 160 kcal per serving
  • Protein: 3 g
  • Carbohydrates: 24 g
  • Fat: 7 g
  • Saturated Fat: 5 g
  • Fiber: 3 g

Pro tips for the best pineapple salad with coconut dressing

  • Add more fruit. Mango, banana, kiwi, grapes or berries make it a full tropical fruit salad.
  • Make it ahead. Best within a day; add the toasted coconut and mint just before serving so they stay crisp and fresh.
  • Dairy-free. Use coconut yogurt in place of Greek yogurt for a fully coconut, vegan-friendly version.
  • Drain well. Pat the pineapple dry so the dressing stays creamy, not runny.

Frequently asked questions

Can I use canned pineapple?

Yes in a pinch — drain it very well. Fresh pineapple has the best texture and sweetness.

How long does it keep?

Best the day it’s made; it keeps about 2 days refrigerated, though it gets juicier over time.

Can I make it vegan?

Yes — swap the Greek yogurt for coconut or almond yogurt and use maple syrup instead of honey.

What can I serve it with?

Grilled chicken, fish, pork, or as a brunch side and a light dessert.

Is coconut cream the same as cream of coconut?

No — coconut cream is unsweetened and thick; cream of coconut (like Coco López) is sweetened. Use unsweetened coconut cream here.