I love how easy and fuss-free this salad is. There’s no cooking or baking involved, and it comes together in one big bowl. The contrast between the creamy base and the juicy fruit makes every bite refreshing and satisfying. It’s one of those dishes that reminds me of family picnics and church potlucks—simple, sweet, and full of comfort. Plus, I can make it ahead of time, which makes prep even easier for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 oz. pineapple chunks, drained and patted dry
15 oz. mandarin oranges, drained and patted dry
15 oz. fruit cocktail, drained and patted dry
10 oz. maraschino cherries, drained and patted dry
6 oz. vanilla yogurt (full fat)
1 cup mini marshmallows
1/2 cup sweetened coconut flakes
8 oz. Cool Whip, thawed
1/3 cup chopped pecans (optional)
Directions
I start by draining all the canned fruit thoroughly, then patting it dry with paper towels. This keeps the salad creamy instead of watery.
I like to set aside a few cherries, mandarin oranges, coconut flakes, and pecans to use as garnish on top.
In a large bowl, I gently combine the fruit, yogurt, mini marshmallows, coconut flakes, Cool Whip, and pecans using a silicone spatula.
Once everything is well combined, I transfer the salad to a serving dish and top it with the reserved fruit and garnishes.
I serve it right away or refrigerate it until it’s time to enjoy.
Servings and timing
This recipe makes enough for 8 people and only takes 15 minutes from start to finish. It’s ideal for a last-minute side dish or a sweet addition to a brunch table.
Variations
When I want a little tang, I swap the vanilla yogurt for sour cream with a splash of vanilla extract. For extra flavor, I sometimes toast the coconut flakes before mixing them in. If I’m feeling adventurous, I add cottage cheese or a handful of mini chocolate chips for a twist. And during the holidays, I’ve even stirred in a splash of crushed pineapple juice or a little cinnamon for something seasonal.
Storage/Reheating
I store this salad in an airtight container in the fridge for up to 3 days. While it’s best fresh, I’ve found that the flavor actually improves a bit after it sits for a few hours. I don’t recommend freezing it, since the creamy texture doesn’t hold up well once thawed.
FAQs
How do I keep Ambrosia Salad from getting watery?
I always pat the fruit dry with paper towels after draining it thoroughly. This step makes a big difference in keeping the salad creamy.
Can I make Ambrosia Salad ahead of time?
Yes, I often make it several hours in advance or even the night before. I keep it chilled in the fridge until I’m ready to serve it.
Is there a substitute for Cool Whip?
If I don’t have Cool Whip, I use stabilized whipped cream made with heavy cream and a little powdered sugar. It gives a similar fluffy texture.
Can I leave out the nuts?
Absolutely. I like the crunch of pecans, but I leave them out if I’m serving people with nut allergies or just prefer a softer texture.
What’s the best way to garnish Ambrosia Salad?
I save a few colorful fruit pieces, a sprinkle of coconut flakes, and some chopped pecans for the top. Sometimes I even add a sprig of fresh mint for a pretty finish.
Conclusion
This Ambrosia Salad is one of those timeless dishes that never goes out of style. It’s sweet, creamy, and packed with fruit—perfect for sharing at family dinners, holidays, or sunny backyard cookouts. I love how quickly it comes together and how versatile it is. Whether I serve it as a side dish or a light dessert, it’s always a hit.
This creamy ambrosia salad is packed with tropical fruits, marshmallows, coconut flakes, and cool whip—an easy, sweet side dish perfect for holidays or potlucks.
Ingredients
20 oz pineapple chunks, drained and patted dry
15 oz mandarin oranges, drained and patted dry
15 oz fruit cocktail, drained and patted dry
10 oz maraschino cherries, drained and patted dry
6 oz full-fat vanilla yogurt (or substitute with 1/2 cup sour cream + 1 tsp vanilla extract)
1 cup mini marshmallows
1/2 cup sweetened coconut flakes
8 oz Cool Whip, thawed
1/3 cup chopped pecans (optional)
Instructions
Pat all fruits dry with paper towels to prevent a watery salad.
Set aside a few mandarin oranges, cherries, coconut flakes, and pecans for garnish.
In a large bowl, gently mix all remaining ingredients using a silicone spatula.
Transfer to a serving dish and top with the reserved fruit, coconut, and nuts.
Serve immediately or refrigerate until ready to serve.
Notes
Texture Tip: Be sure to dry fruit thoroughly for the creamiest texture.
Toasted Coconut: Toast coconut flakes in a dry skillet for a nutty, golden finish.
Make-Ahead Friendly: Prepare a few hours or a day ahead and chill until serving.
Optional Add-ins: Fresh mint for garnish or a scoop of cottage cheese for a retro twist.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
