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ambrosia in glass bowl with mini marshmallows on top

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
Keyword crowd pleasers, fruit, kid-friendly
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 346kcal


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


  • 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.


Calories: 346kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Sodium: 21mg | Potassium: 337mg | Fiber: 4g | Sugar: 51g | Vitamin A: 994IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 1mg