A creamy, refreshing tropical fruit salad that tastes like a piña colada in a bowl. Juicy fresh pineapple tossed in a light coconut-yogurt dressing with a hint of lime and honey, finished with toasted coconut and mint. It’s ready in fifteen minutes, naturally gluten-free, and the perfect bright side for summer cookouts, brunches and potlucks. So easy and so good that everyone asks for the recipe.
Fun fact: pineapples were such a rare luxury in 17th and 18th century Europe that hosts would rent a single pineapple as a centerpiece to show off, then return it. The fruit became such a status symbol that the pineapple motif still symbolizes hospitality and welcome today.
Why this recipe works
FRESH, ripe pineapple. Sweet, juicy fresh pineapple makes this; canned is softer and waterier.
YOGURT + coconut. Greek yogurt lightens the creamy coconut dressing and keeps it from being too heavy or sweet.
TOAST the coconut. Toasted coconut on top adds nutty crunch against the soft fruit.
Ingredients
Serves 6.
Salad:
1 large ripe pineapple, cut into bite-size chunks (about 5 cups)
1/2 cup shredded coconut
1/4 cup toasted coconut flakes, for topping
Fresh mint leaves
Coconut dressing:
1/2 cup Greek yogurt
1/4 cup coconut cream (or thick part of canned coconut milk)
1 tbsp honey
1 tbsp lime juice
1/2 tsp vanilla extract
Pinch of salt
Instructions
Step 1: Make the dressing
Whisk Greek yogurt, coconut cream, honey, lime juice, vanilla and a pinch of salt until smooth and creamy. Taste and adjust honey or lime.
Step 2: Prep the pineapple
Cut the pineapple into bite-size chunks and drain off excess juice so the dressing isn’t watered down.
Step 3: Toss
In a large bowl, combine the pineapple and shredded coconut. Pour over the dressing and toss gently to coat.
Step 4: Chill
Cover and chill at least 20 minutes so the flavors meld and it’s nice and cold.
Step 5: Toast the coconut
Toast the coconut flakes in a dry pan over medium 2-3 minutes until golden; watch closely.
Step 6: Serve
Top the salad with toasted coconut and fresh mint just before serving.
Nutrition information
Calories: 160 kcal per serving
Protein: 3 g
Carbohydrates: 24 g
Fat: 7 g
Saturated Fat: 5 g
Fiber: 3 g
Pro tips for the best pineapple salad with coconut dressing
Add more fruit. Mango, banana, kiwi, grapes or berries make it a full tropical fruit salad.
Make it ahead. Best within a day; add the toasted coconut and mint just before serving so they stay crisp and fresh.
Dairy-free. Use coconut yogurt in place of Greek yogurt for a fully coconut, vegan-friendly version.
Drain well. Pat the pineapple dry so the dressing stays creamy, not runny.
Frequently asked questions
Can I use canned pineapple?
Yes in a pinch — drain it very well. Fresh pineapple has the best texture and sweetness.
How long does it keep?
Best the day it’s made; it keeps about 2 days refrigerated, though it gets juicier over time.
Can I make it vegan?
Yes — swap the Greek yogurt for coconut or almond yogurt and use maple syrup instead of honey.
What can I serve it with?
Grilled chicken, fish, pork, or as a brunch side and a light dessert.
Is coconut cream the same as cream of coconut?
No — coconut cream is unsweetened and thick; cream of coconut (like Coco López) is sweetened. Use unsweetened coconut cream here.
