PIna Colada Salad
Easy Piña Colada Salad Recipe - vegan non alcoholic - perfect for a summer cookout and made to celebrate pineapples, coconuts and National Piña Colada Day
Servings: 6 people
Calories: 1423kcal
Ingredients
- 3 Sweet Potatoes diced into bite-sized pieces
- 2 tbsp coconut oil
- 1 pineapple diced into bite-sized pieces
- 1/2 cup greek yogurt (coconut yogurt if non-dairy)
- 1/4 cup unsweetened coconut milk
- 1 tbsp raw honey
- 1/4 cup unsweetened coconut shedded
Instructions
- Pre-Heat the oven to 350 degrees Fahrenheit
- Dice the sweet potatoes into bite sized pieces
- Add the sweet potato into a large ziplock bag with the 2 tablespoons of coconut oil
- Line a cookie sheet with tin foil.
- Lay out the sweet potatoes so that there is a thin layer.
- Bake the sweet potatoes for 50 minutes.
- Dice the pineapple leaving out the center and the skin into bite sized pieces.
- Whisk together 1/2 cup greek yogurt or coconut yogurt alternative, 1/4 cup unsweetened coconut milk, and 1 tbsp raw honey.
- Take the sweet potatoes out of the oven and allow to cool.
- Once the potatoes are cooled, add them to the pineapples and mix.
- Pour the yogurt mixture on top and mix.
- Garnish with unsweetened shredded coconut.
Nutrition
Sodium: 277mg | Calcium: 345mg | Vitamin C: 443.6mg | Vitamin A: 55855IU | Sugar: 129g | Fiber: 29g | Potassium: 2714mg | Cholesterol: 5mg | Calories: 1423kcal | Saturated Fat: 48g | Fat: 56g | Protein: 24g | Carbohydrates: 226g | Iron: 6.7mg