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