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 minutes mins
Cook Time50 minutes mins
Total Time1 hour 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.
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