Ambrosia Salad
A no-bake, creamy fruit salad with marshmallows and coconut, perfect as a traditional southern side dish or dessert.
Ingredients
- 1 cup heavy whipping cream or 8 oz store-bought whipped cream
- 1 cup whole-milk Greek yogurt for extra creaminess
- 1 tsp pure vanilla extract
- 14 oz pineapple chunks drained (reserve 1 tbsp juice if desired)
- 11 oz mandarin orange segments drained
- 1 cup seedless red grapes halved
- 1 cup mini marshmallows classic or strawberry-flavored
- 1/2 cup sweetened shredded coconut unsweetened can be used
- 1/2 cup chopped pecans or walnuts optional, toasted for crunch
Instructions
- Chill your mixing bowl and beaters in the fridge for 10 minutes.
- Whip the heavy cream in the chilled bowl with vanilla until soft peaks form.
- Gently fold in Greek yogurt until smooth and creamy.
- Toss pineapple chunks, mandarin oranges, grapes, and marshmallows in a serving bowl.
- Pour the cream mixture over the fruits and marshmallows, fold to coat.
- Sprinkle shredded coconut and nuts on top, gently toss to distribute.
- If desired, drizzle extra pineapple juice or honey for added sweetness. Cover and chill for at least 2 hours.
Notes
Store in the refrigerator for up to 3 days. Drain canned fruits well to avoid excess liquid.
Love this recipe?Follow us at @thenandnowspace for more