Description
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.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad, Side Dish, Dessert
- Method: No-Bake, Mix & Serve
- Cuisine: American, Southern Classic
