Sunday, May 28, 2017

Dairy Free Milk Allergy Friendly Pineapple Fluff Recipe

One of the ironies of having a milk and dairy allergy is reading the ingredients list of a product like non dairy whipped topping (such as Cool Whip for example) and finding out it yes it does contain dairy.

Which means all of those fluffy and fun summer potluck and party salads are permanently crossed off my personal Allergy Safe Food to Eat List.

*Sad face*

That is until I read on one of my Dairy Allergy Facebook groups So Delicious started making a  Cool Whip like whipped topping made from coconut milk that is 100% vegan and dairy food allergy safe. I made a no bake pumpkin pie recipe as a test and the results and taste were good.

The non food allergy folks didn’t taste a major difference in my no bake pie, which means all of the fluffy and fun summer potluck and party salads and side dishes are now back on the table if they come out of my own kitchen!

Let’s kick off the summer with a retro Hawaiian Pineapple Fluff recipe that’s dairy free, vegan, and oh so full of yum!

Easy Four Ingredient Hawaiian Coconut Fluff Salad Recipe


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The coconut milk whipped cream doesn’t quite have the spring or hold its shape as regular cow’s milk non dairy whipped cream because it doesn’t have dairy fat in it. That’s why I recommend adding coconut whipped topping bit by bit and stopping at the consistency you personally like.

You will need the following ingredients for this recipe:

1 tub of So Delicious Coco Whip

1 20 oz can of sliced or crushed pineapple (or 2 1/2 cups of fresh pineapple)

1 package of vanilla or banana pudding mix (I find that the name brands are dairy free and most store brands have milk ingredients. Weird, huh?)

1/2 cup of coconut flakes or chunks

Optional add ins:mini marshmallows, maraschino cherries – I leave these out so the vegetarian and dye free people at the party can enjoy my side dish too.

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Step by Step How to Make it Tutorial:


1. Drain the canned pineapple and save the juice to add later if needed. The Coco Whip is loose enough that I don’t add the juice unless I need it (and I usually don’t) unlike real Cool Whip where I do need to add the juice. 

2. Mix one half of the tub of Coco Whip into the pineapple.

3. Thoroughly mix the dry pudding  and coconut into the pineapple mixture.

4. Add more Coco Whip to the mixture if needed and the optional add ins if desired.

5. Thoroughly chill in the refrigerator before serving.

6. Serve, eat, enjoy, and repeat!  Did you like this post? Get more like it by subscribing to the Lazy Budget Chef RSS feed or by subscribing to Lazy Budget Chef by email.