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5 from 1 vote

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
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Salad
Cuisine: American
Keyword: Pineapple, summer, Sweet Potatoes
Servings: 6 people
Calories: 1423kcal


  • 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


  • 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.


Calories: 1423kcal | Carbohydrates: 226g | Protein: 24g | Fat: 56g | Saturated Fat: 48g | Cholesterol: 5mg | Sodium: 277mg | Potassium: 2714mg | Fiber: 29g | Sugar: 129g | Vitamin A: 55855IU | Vitamin C: 443.6mg | Calcium: 345mg | Iron: 6.7mg