Growing up, my mom made the best fruit salad. She brought it to just about every holiday table and summer gathering, and I always went back for seconds. If I’m being honest, my favorite part was the marshmallows. Of course, traditional marshmallows aren’t vegan, but these days vegan marshmallows like Dandies make recreating that same nostalgic flavor easy.
This vegan fruit salad brings all of that back, with a creamy coconut dressing, fresh fruit, and yes, vegan marshmallows. It’s bright, a little indulgent, and perfect for everything from a Mother’s Day brunch to a 4th of July spread.
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What Makes This Vegan Fruit Salad Recipe Special
This isn’t your average fruit salad tossed together at the last minute. The creamy coconut dressing made with coconut milk, maple syrup, and citrus adds a light richness that coats every piece of fresh fruit without feeling heavy.
The combination of textures is what really makes this stand out. Juicy pineapple tidbits, mandarin oranges, and summer berries balance perfectly with crunchy pecans and soft vegan marshmallows. A sprinkle of toasted coconut flakes on top brings it all together.
It’s also flexible. You can use tropical fruit like mango and dragon fruit, or keep it simple with what’s already in your fridge. Either way, you end up with a homemade vegan fruit salad that feels a little special without being complicated.
Shopping List
- pineapple tidbits
- canned mandarin oranges
- strawberries
- blueberries
- honeydew melon
- stone fruit (peaches, plums, or nectarines)
- vegan marshmallows (such as Dandies)
- pecans
- toasted coconut flakes
creamy coconut dressing
- full-fat coconut milk
- coconut cream
- maple syrup or agave syrup
- lemon juice
- lime juice
- lime zest
- poppy seeds
Instructions
Prepare the fruit
Wash and dry all fresh fruit and drain the mandarin oranges. Chop the pineapple, strawberries, honeydew melon, and stone fruit into bite-sized pieces. Add everything to a large mixing bowl.
Make the creamy coconut dressing
In a small bowl, use a whisk or an immersion blender to combine the coconut milk, coconut cream, maple syrup, lemon juice, lime juice, lime zest, and poppy seeds until smooth.
Combine everything
Pour the coconut dressing over the fruit and gently toss until everything is evenly coated.
Add the extras
Fold in the vegan marshmallows and chopped pecans. Be gentle so the fruit stays intact.
Chill before serving
Cover and refrigerate for at least 30 minutes to let the flavors come together.
Finish and serve
Just before serving, sprinkle toasted coconut flakes over the top. Serve chilled in a large bowl or trifle bowl for a layered rainbow salad effect.
Why This Vegan Fruit Salad Recipe Works
The balance of flavors makes this recipe shine. The natural sweetness from the fresh fruit pairs with the light tang from lemon and lime juice, keeping everything from tasting too sugary.
Using coconut milk and coconut cream creates a dairy-free yogurt-style dressing without needing actual yogurt. It gives you the creamy texture you might expect from something like a cool whip or heavy cream-based salad, but in a completely plant-based way.
The pecans add a buttery crunch, while the marshmallows bring that nostalgic comfort food element. It’s the kind of dish that works just as well next to summer pasta salads as it does alongside desserts like vegan ice cream.
Variations to Try
Make it tropical Use mango, pineapple, and dragon fruit for a vibrant vegan tropical fruit salad.
Add a yogurt twist Swap half the coconut cream for dairy-free yogurt like Silk plain soy yogurt for a tangier yogurt dressing.
Go lighter Skip the marshmallows and reduce the maple syrup for a more whole-food plant-based recipe.
Try a different dressing A balsamic maple dressing with a splash of balsamic vinegar adds a deeper flavor that pairs beautifully with berries.
Make it dessert-style Top with coconut whipped cream and serve alongside vegan ice cream for a treat that feels like a sundae with a fruity twist.
Tips to Keep It Fresh
Use fresh fruit when possible, especially during peak summer produce season. It makes a noticeable difference in flavor and texture.
If you’re using canned pineapple or mandarin oranges, drain them well so the dressing doesn’t get watery.
Add the marshmallows right before serving if you plan to store leftovers. They can soften over time but still taste great.
Store leftovers in an airtight container in the fridge and enjoy within two days for the best texture.
Creamy Vegan Fruit Salad with Coconut Dressing
Equipment
- Large mixing bowl
- Small mixing bowl or immersion blender
- Cutting Board
- Knife
- Serving bowl or trifle bowl
Ingredients
- 2 cups pineapple tidbits
- 1 cup canned mandarin oranges drained
- 1 cup strawberries
- 1 cup blueberries
- 1 cup diced honeydew melon
- 1 cup diced peaches, plums, or nectarines
- 1 cup vegan marshmallows
- 1/2 cup pecans
- 1/4 cup toasted coconut flakes
- 1/2 cup coconut milk
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon poppy seeds
Instructions
- Wash and prepare all fresh fruit, cutting into bite-sized pieces as needed.
- Add all fruit to a large mixing bowl.
- In a separate bowl, whisk together coconut milk, coconut cream, maple syrup, lemon juice, lime juice, lime zest, and poppy seeds until smooth.
- Pour the dressing over the fruit and gently toss to coat evenly.
- Fold in vegan marshmallows and chopped pecans.
- Cover and refrigerate for at least 30 minutes before serving.
- Sprinkle toasted coconut flakes on top just before serving and enjoy.
This vegan fruit salad is simple, colorful, bursting with flavor.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Frequently Asked Questions
Can you make vegan fruit salad ahead of time?
Yes, you can make vegan fruit salad a few hours ahead of time. It actually tastes better after chilling, but for best texture, add marshmallows just before serving.
What is the best dressing for fruit salad?
A creamy coconut dressing made with coconut milk, citrus juice, and a natural sweetener like maple syrup works beautifully for a dairy-free fruit salad.
Are marshmallows vegan?
Most traditional marshmallows are not vegan because they contain gelatin, but brands like Dandies make vegan marshmallows that work perfectly in recipes like this.
How do you keep fruit salad from getting soggy?
Drain any canned fruit well and avoid overmixing. Adding dressing just before chilling also helps maintain texture.
What fruits should not be mixed in fruit salad?
Very soft fruits like bananas can become mushy quickly. If using them, add right before serving to keep the texture fresh.
