This Piña Colada Marshmallow Salad combines canned pineapple with coconut, whipped topping and marshmallows for a sweet and delicious fluff salad the whole family loves.
I know a lot of people have a hard time calling something that is so sweet and delicious a “salad” but if you grew up with potluck dinners and meals at Grandma’s house like I did, then you probably call these delicious marshmallow and canned fruit creations a salad too!
This particular pina colada salad salad recipe is a favorite because it takes the classic flavors of the tropical drink, specifically pineapple and coconut, and turns it into a sweet treat. Plus the combination of textures with the flakes of the coconut, chewy bits of pineapple, spongey marshmallows and crunchy pieces of pecans really bumps things up a notch.
Marshmallow fruit salads like this one, my Cherry Fruit Marshmallow Salad and my Mandarin Orange Marshmallow Salad, are all great for summer BBQs, to bring to a potluck dinner, as part of a weekend brunch – pretty much any time. And even though it’s called a salad, I think they make a great dessert.
Let’s get on to the recipe!
Jump to:
🧾 Ingredients Needed
- canned crushed pineapple
- vanilla pudding mix
- Cool Whip or other whipped topping – thaw before starting
- rum extract – to give it that rum flavor, but it’s optional!
- mini marshmallows – the fresher the better
- sweetened coconut flakes
- toasted pecans – chopped
- maraschino cherries – drained (optional)
🔁 Variations
This recipe has a lot of options for things you can keep in or remove according to your tastes or your family’s picky tastes!
To make this the most like a “real” Piña Colada, it includes rum extract, which offers the flavor of rum but with very little alcohol – basically the same amount as vanilla extract. You can choose to use it or leave it out.
Likewise, if you don’t like nuts you can leave out the toasted pecans. I love the nutty flavor it adds, but totally not required.
If you want the dish to look festive, but don’t want to use maraschino cherries, you can add a little paper drink umbrella instead. If you want to go all out with garnish, use the cherry, a small wedge of fresh pineapple with the rind attached AND the umbrella. Super cute!
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
STEP 1: In a large mixing bowl, mix together the crushed pineapple (with the juice) and the vanilla pudding mix.
STEP 2: Add the rum extract, marshmallows, nuts, coconut, and cool whip, and mix until well combined.
STEP 3: Move to the refrigerator to chill for a minimum of 30 minutes, or until ready to serve.
STEP 4: When serving, top serving bowl with a maraschino cherry, or add one to each individual serving (If desired.)
⭐ Pro Tips ⭐
- The recipe calls for maraschino cherries, but I like to only put them on top rather than in the salad as it will change the flavor. If serving in individual containers, you can put a cherry on top of each serving.
- The rum extract is optional. It gives it the most similar flavor to a Pina Colada, but still tastes great without it.
- While you can serve after only 30 minutes, I recommend you refrigerate the salad for at least two hours before serving so it has time to chill and firm up.
More Marshmallow Recipes to Try
If you tried this Piña Colada Marshmallow Salad Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Easy Piña Colada Marshmallow Salad Recipe
Ingredients
- 20 ounces crushed pineapple
- 3.4 oz. vanilla pudding mix
- 8 ounces whipped topping
- 1 tsp. rum extract
- 2 cups miniature marshmallows
- 1 ½ cups sweetened coconut flakes
- 1 cup toasted pecans chopped
- Maraschino cherries optional
Instructions
- In a large mixing bowl, mix together the crushed pineapple (with the juice) and the vanilla pudding mix.
- Add the rum extract, marshmallows, nuts, coconut, and cool whip, and mix until well combined.
- Move to the refrigerator to chill for 30 minutes, or until ready to serve.
- When serving, top serving bowl with a maraschino cherry, or add one to each individual serving (If desired.)
Notes
- The recipe calls for maraschino cherries, but I like to only put them on top rather than in the salad as it will change the flavor. If serving in individual containers, you can put a cherry on top of each serving.
- The rum extract is optional. It gives it the most similar flavor to a Pina Colada, but still tastes great without it.
- While you can serve after only 30 minutes, I recommend you refrigerate the salad for at least two hours before serving so it has time to chill and firm up.
Leave a Reply