| | Directions | | Mix mayo, vinegar, dill, half and half, celery salt, and cream of coconut to make the dressing. Toss with the coleslaw. Add the pineapple and mandarin oranges. Marinate for 2-3 hours. Add the pecans right before serving. |
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| Ingredients | | - |  | 1/2 cup Hellmanns mayonnaise |
| - | | 2 tablespoons cider vinegar |
| - | | 2 tablespoons half and half |
| - | | 1 package shredded coleslaw (large bag) |
| - | | 1 cup mandarin oranges (drained) |
| - | | 1 cup crushed pineapple (drained) |
| - | | 1/2 cup toasted pecan pieces |
| - | | 3 tablespoons Coco Lopez Cream of Coconut |
| - | | 1 teaspoon dill seed |
| - | | 1/4 teaspoon celery salt |
| - | | Salt and pepper to taste |
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