When it comes to potlucks and family gatherings, there’s nothing better than a dish that everyone loves, especially when it’s something I know my son will proudly take to share with his friends. One of our absolute go-to’s is a Dairy Free Marshmallow Fruit Salad. You heard me right—marshmallow fruit salad, but without a single drop of dairy! If you’re anything like me, juggling meals that cater to dietary restrictions (one of my sons has a dairy allergy) is a daily challenge. So when we find a winner like this, you better believe it’s on repeat!
Now, let’s talk about why this particular salad is a star at our gatherings. First of all, it’s sweet and creamy with a perfect balance of tartness and tropical vibes thanks to the pineapple and mandarin oranges. Add to that the fluffiness of mini marshmallows and the chewy texture of shredded coconut—honestly, what’s not to love? And the best part? It’s ridiculously easy to make. I mean, if I’m balancing a busy schedule between my blogging, feeding two hungry teenage boys, and trying to keep the house from looking like a tornado passed through, I need simple, fast, and delicious recipes in my life. This one checks all the boxes.
Let me paint the picture of how I stumbled onto this gem. Growing up, we always had some version of a marshmallow fruit salad at spring gatherings and holiday events. I have fond memories of those classic marshmallow salads—creamy, fruity, and just fun to eat. So when my son (the one with the dairy allergy) asked me if I could make something similar for a potluck at a friend’s house. I knew I had to find a dairy-free way to recreate that beloved salad. Enter Silk Greek Style Coconut Milk Yogurt. Let me tell you, this yogurt is a game changer. It’s thick, rich, and gives this salad that creamy texture I was after without using any dairy at all.
The prep couldn’t be simpler—perfect for those busy days when you’re scrambling to get a dish ready between work, chores, and, well, life. You start by draining a can of chunk pineapple. Now, don’t toss the juice just yet! Sometimes, I’ll set it aside to mix with sparkling water for a fun tropical drink. I always love a little multitasking, and every busy mom knows that repurposing ingredients is basically a superpower. Then, drain a can of mandarin oranges. I prefer the ones packed in juice, but you do you—whatever you’ve got in the pantry works just fine.
Next comes the magic ingredient: Silk Greek Style Coconut Milk Yogurt. It’s smooth, luscious, and brings a rich creaminess to the salad. You could try other dairy-free yogurts, but I find this one gives the best consistency without being too watery. Plus, the coconut flavor adds that extra tropical punch, which pairs beautifully with the pineapple and oranges.
Into the bowl, everything goes—the pineapple, the oranges, the yogurt—and then comes one of my favorite parts: shredded coconut. I use about a cup, but feel free to adjust to your liking. It gives the salad a chewy, slightly nutty texture that just feels indulgent. The boys usually come wandering into the kitchen at this point, lured in by the smell of coconut and sweet fruit. I’ll hear, “Mom, what are you making?” followed by, “Can I have some?” Spoiler alert: Yes, you can always have some.
Then, add the most important ingredient: mini marshmallows. I love how they add a fluffy, whimsical texture to the salad. This is where I usually let the kids get involved, because they have very strong opinions on how many marshmallows should be added. One cup is the starting point, but they tend to “sneak” a few extra in as they stir. Let’s be honest, there’s no such thing as too many marshmallows in a marshmallow fruit salad, right? If you’re making this for a party or a gathering, I highly recommend adding a little extra just for fun.
Lastly, don’t forget the maraschino cherries. I know cherries can be polarizing (my husband isn’t the biggest fan), but my boys absolutely love them. Something about the bright red color just makes this salad feel festive. After draining a jar of cherries, I’ll mix them into the salad, making sure to fold everything together gently so the cherries don’t bleed too much into the yogurt. You want that bright, tropical look to stay intact. But, if a little pink tint gets in there, it only adds to the charm.
Once everything is combined, the salad heads into the fridge to chill. I try to give it at least an hour to let the flavors meld together, though there have been days when we’ve dug in almost immediately because patience is not a virtue my family possesses when it comes to food. It’s especially true for my son who loves bringing this dish to potlucks. Every time he comes home, he tells me how quickly it disappears. I mean, what’s better than knowing your dish was the first to go?
The best thing about this salad is its versatility. It works for so many occasions—spring brunches, backyard barbecues, holiday parties, or just a regular Tuesday when you want to make something special. It’s also a great option for those who have food allergies. I know the struggle of trying to find a dish that’s safe but still tastes amazing, and this one hits the mark. Dairy-free doesn’t have to mean flavor-free, and this fruit salad is proof of that.
Speaking of versatility, you can totally customize this salad to suit your tastes or what’s in your pantry. Don’t like maraschino cherries? Swap them out for fresh strawberries or blueberries. Want a little more crunch? Toss in some chopped nuts, like pecans or walnuts. I’ve even tried adding a handful of dried cranberries for a sweet-tart contrast, and it was a hit. The possibilities are endless, which is perfect for a busy mom like me who is always experimenting with recipes to suit my family’s tastes.
I can’t tell you how much joy this simple fruit salad brings to our home. It’s a dish that everyone loves, even my husband, who doesn’t usually gravitate toward sweet, fruity dishes. There’s just something about the combination of flavors and textures—the tangy citrus, the creamy coconut yogurt, the fluffy marshmallows, and the chewy coconut—that makes this salad irresistible.
And let’s not forget how easy it is to make. On busy days when I’m juggling a million things, it’s nice to have a recipe that I can throw together in minutes. No baking, no complicated steps, just a handful of ingredients and a little mixing. It’s a lifesaver when you need something quick but still want to bring a homemade dish to the table. Plus, it’s always a crowd-pleaser.
So, next time you’re invited to a potluck, family gathering, or just want a fun, tropical treat to enjoy at home, I highly recommend giving this Dairy Free Marshmallow Fruit Salad a try. It’s light, refreshing, and full of flavor—perfect for spring and summer, but honestly, we enjoy it year-round. Trust me, your guests will be asking for the recipe, and your kids will be asking you to make it again and again.
And hey, you might even find yourself sneaking a bite or two straight from the fridge—I know I do!
Dairy Free Marshmallow Fruit Salad
Ingredients
- 1 -20 oz can Chunk Pineapple drained
- 1 - 5.3 oz Silk Greek Style Coconut Milk Yogurt
- 1 - can Mandarin Oranges drained
- 1 cup Shredded Coconut
- 1 cup Mini Marshmallows
- 1 jar Maraschino Cherries drained
Instructions
- Place ingredients in a bowl & fold together. Add extra marshmallows if desired. Chill.