I am obviously not going to take credit for creating the well known and loved Watergate Salad. It is popular for a reason. It tastes pretty darn awesome and it is super simple. A win all around.
The one thing it is lacking a bit is visual appeal. Don’t get me wrong, it doesn’t look horrible. It just doesn’t look great either. After all, it is green. And when we think of sweet and fruity salads, we don’t typically think of that color.
My mom made Watergate Salad as part of our Easter feast. I had brought a Mango Coconut Poke Cake (watch for that recipe to come soon) and had some extra toasted coconut leftover. I absolutely love toasted coconut and the additional flavor and slight crunch it brings. My mom agreed that it would kick the flavor up a notch and liked my idea of topping off her salad with it.
It was such a simple thing.
Nothing complicated or really that unique.
Yet, all I can say is WOW.
If you have never tried it this way, I highly recommend it. The coconut really added to the tropical flavor and paired so well with the pistachio pudding and pineapple. I loved the added sweet crunch. In my opinion, it made the salad look prettier as well.
I used about 2/3 of a cup of toasted coconut and my mom prepared the recipe according to the Watergate Salad instructions on Kraft.
How to Toast Coconut
If you aren’t familiar with toasting coconut, simply bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2-3 minutes until lightly browned. If you start to see any color at all you know you are close and check it every 30 seconds after that. I like to get mine to a nice golden color but not too dark.
(And Kraft, if you are listening, you should definitely add this to your Kraft tips section as it isn’t there currently.)
Disclosure: This post is not sponsored, however I am a Kraft Tastemaker. All thoughts are my own.