Ambrosia Salad

This ambrosia salad skips out on the refrigerated topping in favor of whipped coconut cream. It adds the perfect tropical flavor to this fruit and marshmallow salad!

Course Salad

Cuisine American

Prep Time 20

Chill Time 1

Total Time 1 20

Servings

Calories 346kcal

Author Karly Campbell

Ingredients

For the Coconut Cream

15 ounce can of coconut cream
¾ cup powdered sugar
½ teaspoon vanilla extract

For the Ambrosia

4 cups mini marshmallows
30 ounces canned mandarin oranges drained
40 ounces canned diced pineapples drained
16 ounces jarred maraschino cherries drained and stems removed
Pistachios de-shelled, for garnish

Instructions

Chill the can of coconut cream overnight in a refrigerator
Before whipping the cream, chill a large mixing bowl for 10 minutes in a freezer
Remove the lid of the coconut cream and scrape out the thickened cream from the top. Reserve the remaining liquid for another use.
Put the cream in the mixing bowl and beat until creamy, about 30 seconds.
Add powdered sugar and vanilla and whip until smooth, about 1 minute.
In a separate bowl, combine the mini marshmallows, mandarin oranges, pineapples, and maraschino cherries and mix to combine.
Pour the coconut cream over the fruit and marshmallows. Stir until well combined.
Refrigerate for at least one hour before serving.
Sprinkle with pistachios just before serving.

Video

Nutrition