Best 3 Pineapple Coconut Salad Recipes

Get ready to tantalize your taste buds with a tropical escapade! This pineapple coconut salad is an explosion of vibrant flavors and textures that will transport you to a beachside paradise. The sweet and juicy pineapple chunks marry harmoniously with tender coconut flakes, creating a symphony of flavors that dance on your palate. This salad is not just a culinary delight; it's also a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that nourish your body from within.

But that's not all! This article presents a delectable collection of pineapple coconut salad recipes, each with its unique twist. From the classic Hawaiian-style salad, adorned with colorful bell peppers and crunchy macadamia nuts, to the Thai-inspired version, infused with the zesty tang of lime and the warmth of chili peppers, there's a salad here to suit every palate. And for those with a sweet tooth, the pineapple coconut ambrosia salad is a symphony of tropical fruits, marshmallows, and whipped cream that will satisfy your cravings.

So, embark on this culinary journey and discover the vibrant flavors of pineapple coconut salad. With its refreshing taste, nutritional benefits, and diverse recipe variations, this salad is sure to become a staple in your recipe repertoire.

Here are our top 3 tried and tested recipes!

PINEAPPLE & COCONUT CARROT SALAD

Pineapple & Coconut Carrot Salad image

I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 10

Ingredients

1-1/2 cups sour cream
1/3 cup honey
2 teaspoons grated lime zest
3 tablespoons lime juice
2 teaspoons grated fresh gingerroot
1 teaspoon grated orange zest
1-1/2 pounds carrots, shredded (about 5 cups)
1 can (20 ounces) unsweetened crushed pineapple, drained
1-1/2 cups flaked coconut
1-1/2 cups golden raisins

Steps:

In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.

Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp image

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 41

Ingredients

1 vanilla bean, cut lengthwise and seeds scraped out
1/4 cup brown sugar
1/4 cup rum
1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish
2 tablespoons butter, melted
2 tablespoons butter, melted
2 Australian lobster tails
1/4 teaspoon Bijol (Cuban spice mix)
Salt and freshly ground pepper
1/2 mango, peeled and diced small
1/3 papaya (Hawaiian), diced small
2 ounces water chestnuts, julienned
1 small red bell pepper, diced small
1/2-ounce carrots, shredded
1-ounce bamboo sprouts, quartered
3 tablespoons finely chopped chives
1-ounce purple cabbage, chopped
1/2 cup Lime Mayo Vinaigrette, recipe follows
Pineapple Chips, recipe follows
2 ounces fresh coconut, shredded and toasted
1 small piece sugar cane (sold at specialty shops)
1/2 teaspoon Bijol (Cuban spice mix)
Sea salt
Fresh ground pepper medley
1/2 cup butter, melted
1 lime, zested and juiced
1 orange, zested and juiced
1 lemon, zested and juiced
8 (U-12) shrimp
1/4 cup fresh squeezed lime juice
1/4 cup pureed mango
1/4 cup citrus honey
1 teaspoon chopped shallots
2 tablespoons cilantro leaves
1 cup virgin olive oil
Salt and pepper
Simple syrup, recipe follows
1 large white pineapple or regular pineapple
1 cup coconut water or milk *see note about cracking coconuts
1/2 cup sugar
1 vanilla pod, split and scraped

Steps:

Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

~ PINEAPPLE - COCONUT SALAD ~

~ Pineapple - Coconut Salad ~ image

One of my favorite easy salads. This can be lightened up with light cream cheese & light cool whip. Love it! A great salad for Easter. Enjoy!

Provided by Cassie *

Categories Other Desserts

Time 10m

Number Of Ingredients 6

Ingredients

1 box instant coconut cream pudding
1 - 20 oz crushed pineapple and its juice
1 - 8 oz cool whip
1/2 c flaked coconut
1/3 c sugar
3 oz softened, cream cheese

Steps:

1. In a medium bowl, mix pudding, pineapple/juice and coconut. Fold in the whipped cream. In another bowl, mix sugar with cream cheese - fold into the pineapple mixture. Chill until ready to serve. Note** If you don't have coconut pudding, I have used vanilla and added 1 tsp coconut extract and added a little extra coconut. I've also used toasted coconut in this dessert before. Yum!

Tips:

Choose ripe, juicy pineapple for the best flavor.
Use fresh coconut meat for the creamiest texture.
If you don't have toasted coconut on hand, you can toast shredded coconut in a skillet over medium heat until golden brown.
Add a squeeze of lime juice or a dash of vinegar to brighten up the flavors.
Serve the salad immediately or chill it for later.

Conclusion:

Pineapple coconut salad is a refreshing and tropical side dish that is perfect for any occasion. With its sweet, tangy, and creamy flavors, this salad is sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make salad, give this pineapple coconut salad a try. You won't be disappointed!