Cranberry Fluff Makeover: gluten-free, dairy-free, vegan

Author Johnna


  • 4 cups fresh cranberries (about a 12 ounce bag)
  • 3/4 cup coconut sugar
  • 20 ounce can of crushed pineapple , drained
  • 11 ounce can of mandarin oranges in pear juice , not in syrup, drained
  • 1 cup halved green seedless grapes
  • 2 cups Dandies mini marshmallows
  • 2 9- ounce tubs So Delicious Coco Whip , allowed to thaw in the refrigerator
  • 1/2 cup chopped pecans (optional)
  • 2 teaspoons beet powder (optional, for coloring purposes)


  1. In food processor fitted with the "S" blade, process cranberries until they are chopped into pieces the size of a quarter cranberry or smaller.
  2. In a large bowl, combine the cranberries and coconut sugar. Mix well to combine. Cover and store in refrigerator overnight. (I have done this for less time, however the cranberries will be less tart and more sweet the longer they are allowed to absorb the sweetness of the sugar.)
  3. The next day, add crushed pineapple, mandarin orange, grapes and mini marshmallows. Stir to combine.
  4. Gently fold in one container of the So Delicious Coco Whip. If you would like this to have a more pink color, this is when you would stir in the beet powder.
  5. Return to the refrigerator until ready to serve. When ready to serve, stir in the second contain of Coco Whip. I've found the second container of Coco Whip stays more fluffy when it is added right before serving.