Palauan Coconut Cookie Salad

Ingredients

In the original American version, Cookie Salad is typically made with whipped cream, pudding, and crushed cookies. However, in this Palauan adaptation, we replace the whipped cream with coconut milk to infuse the dish with a tropical flavor. Additionally, we incorporate fresh tropical fruits like pineapple, mango, and papaya to enhance the taste and give it an authentic Palauan touch. We alse have the original recipe for Cookie Salad, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (200g) crushed coconut cookies 2 cups (200g) crushed coconut cookies
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced papaya 1 cup (150g) diced papaya
• 1/2 cup (75g) shredded coconut 1/2 cup (75g) shredded coconut

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine coconut milk, sugar, and vanilla extract. Stir until the sugar is dissolved.
2. 2.
   Add crushed coconut cookies to the bowl and mix well, ensuring all the cookies are coated with the coconut milk dressing.
3. 3.
   Gently fold in the diced pineapple, mango, and papaya.
4. 4.
   Sprinkle shredded coconut on top for added texture and flavor.
5. 5.
   Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy the tropical goodness of Palauan Coconut Cookie Salad!

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture.
• Coconut cookies — Opt for cookies with a strong coconut flavor to enhance the overall taste of the salad.
• Pineapple, mango, and papaya — Ensure the fruits are ripe and juicy for the best flavor.

Tips & Tricks

• For added crunch, you can toast the shredded coconut before sprinkling it on top of the salad.
• Feel free to add other tropical fruits like banana or passion fruit for additional flavors.
• If you prefer a sweeter salad, you can increase the amount of sugar in the coconut milk dressing.

Serving advice

Serve the Palauan Coconut Cookie Salad chilled in individual bowls or dessert glasses. Garnish with a sprinkle of shredded coconut for an extra tropical touch.

Presentation advice

To make the presentation more appealing, you can top the salad with a few fresh mint leaves or a slice of tropical fruit.