Ingredients
- 1/2 cup vegan heavy cream (store bought or home made – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
- 1 tablespoon sugar
- 4 ounces vegan sour cream
- 6 ounces vegan mini marshmallows, approximately 3 cups
- 1 cup clementine orange segments, approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup freshly grated coconut
- 1 cup toasted, chopped pecans
- 1/2 cup drained maraschino cherries
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.
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Step 2
- Add the sour cream and whisk to combine.
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Step 3
- Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine.
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Step 4
- Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
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- Length: 120 minutes