Marshmallow Easter Fluff (Printable Version)
# What You’ll Need:
→ Base Ingredients
01 -
8 oz container whipped topping (non-dairy or dairy-free alternatives available)
02 -
1 cup mini marshmallows (halal-certified, no gelatin)
03 -
1 cup canned pineapple chunks, drained (or fresh pineapple, chopped)
04 -
1 cup mandarin orange segments, drained (or fresh orange segments)
05 -
½ cup shredded coconut (unsweetened)
06 -
½ cup maraschino cherries, halal-certified (optional)
07 -
½ cup chopped walnuts or pecans (optional)
08 -
1 tablespoon orange zest (optional)
09 -
Pinch of sea salt (optional)
# Steps to Follow:
01 -
Gather all ingredients. Drain the canned fruits and pat them dry with paper towels to remove excess moisture.
02 -
In a large mixing bowl, add the whipped topping. Gently stir until it’s smooth and fluffy.
03 -
Fold in the mini marshmallows carefully using a spatula, maintaining their airy texture.
04 -
Add the drained pineapple chunks and mandarin orange segments. Gently fold to distribute evenly.
05 -
Mix in the shredded coconut and maraschino cherries, if using. Optionally, add chopped walnuts or pecans and orange zest for extra texture and citrus flavor.
06 -
Transfer the mixture to a serving dish or individual bowls. Chill in the refrigerator for at least 10 minutes to set and meld flavors.
07 -
Serve the fluff chilled. Optionally garnish with additional fruits, nuts, or a drizzle of honey.
# Additional Notes:
01 -
Ensure fruits are thoroughly drained to prevent excess moisture from altering texture.
02 -
Halal-certified and non-dairy ingredient options can be used to suit dietary needs.