Cranberry Fluff

I had something similar to this in 2014 and I was craving it for Thanksgiving this year. I received numerous compliments and requests for the recipe!

This recipe has two components that need to be made seperately.

Cranberry sauce:

-2/3 cup sugar

-1/2 cup orange juice (no sugar added or freshly squeezed)

-1/8 teaspoon kosher salt

-One 12-ounce bag cranberries

Fluff:

-1.5 cups fresh pineapple 

-3 cans of coconut milk (separated) - refrigerate overnight

-2 packages of cocowhip 18oz.

-1 cup crushed walnuts

-1 pack of Dandies (vegan marshmallows)

What to do:

-Combine the cranberry sauce ingredients in a pot. 

-Cook ingredients on medium high heat.

-Stir occasionally.

-Cranberries will begin to burst.  Lower heat and begin to stir slowly until the cranberries start to break down.

-Once the cranberries have broken down to desired consistency, remove from heat.

-Let cool overnight…or at least a few hours until it has become a jelly

-Take your cans of coconut milk and open them from the bottom.  Drain out all of the liquid.

-Scoop the coconut butter into a mixing bowl.

-Add the Cocowhip (or any other vegan whipped cream)

-Mix the ingredients together.

-Slowly incorporate the pineapple and walnuts into the mixture.

-Slow down the mixing and add the marshmallows. 

-Once everything is all mixed together nicely, add the cranberry sauce and fold in.  Due to the coconut butter, the mixture will be a bit stiff….that is good!

-Chill and serve!