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Ambrosia Salad is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.
You guys, December is seriously flying by. My to-do list is a mile long and just seems to keep increasing.
But for some reason, I’m really not that stressed out about the holidays.
Maybe because 30 people won’t be crammed in our house and there aren’t any games to plan or menus to coordinate. While I have all the feelings about Christmas 2020, it’s sort of refreshing not to feel the stress creeping in.
But that’s pretty much how I’m feeling in the moment. Ask me again in a few days and I’ll probably be all kinds of sad eating Oreos dipped in peanut butter, or hopped on cold brew wrapping gifts at midnight. Who really knows?
One thing I do know is that this simple Ambrosia Salad is one of my fave dishes during the holidays and it’s still happening even if our typical Christmas dinner is not.
Also, don’t @ me about this not being a salad. I get it. There’s no lettuce, but there’s a bunch of stuff tossed together in a bowl and that’s salad enough for me.
WHAT IS AMBROSIA SALAD?
Today’s recipe for Ambrosia Salad is a bit of a throwback.
I fondly remember my Nana making Ambrosia for pretty much every church function.
There are lots of different variations of Ambrosia and it seems like every grandmother had her own version. I’ve seen versions of this recipe that use cottage cheese, some that use sour cream or vanilla pudding, some leave out the nuts.
But all of the versions seem to include citrus fruit, coconut, and a creamy and tangy base.
Some could argue that this “salad” is really more of a dessert. But like my Cranberry Fluff, I am happy to eat this alongside some savory side dishes any day!
WHAT’S IN MY VERSION OF THIS CLASSIC RECIPE?
Even though we have my Nana’s recipes for Pumpkin Roll and Pumpkin Crunch Cake, my family has long since lost her exact Ambrosia Salad recipe.
Naturally, I had to get to the bottom of this. So I decided to start tossing ingredients into a bowl until the salad tasted similar to Nana’s.
And with a little tweaking, I most definitely succeeded!
My version includes:
- Frozen whipped topping
- Vanilla yogurt
- Shredded sweetened coconut
- Canned mandarin oranges
- Pineapple tidbits or crushed pineapple
- Maraschino cherries
- Chopped pecans
- Mini fruit-flavored marshmallows
While you could totally use mini white marshmallows, I really like the added color and flavor that the fruit-flavored marshmallows add to the recipe.
You could also try making this with homemade Cool Whip, but I don’t know for sure how well it would work. If you try it, I’d love to hear about it!
HOW TO MAKE MY EASY AMBROSIA
This is one of those recipes that’s so easy, anyone could make it!
Start by stirring together the thawed whipped topping and the vanilla yogurt.
Using a spatula, carefully fold all of the remaining ingredients into the yogurt mixture. Do this gently so that you don’t break up the fruit or smash the marshmallows too much.
Let the salad chill in the refrigerator for several hours before serving and you’re done!
Since this needs to chill before serving, it’s a great recipe to make ahead. I would say you could make it as early as the night before you plan to serve it.
If you’re feeling fancy, garnish the bowl with some additional maraschino cherries. Or just dig in with a spoon. I won’t blame you either way!
Ambrosia Salad
Equipment
Ingredients
- 8 ounces frozen whipped topping thawed
- ½ cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 11 ounces canned mandarin oranges drained
- 8 ounces canned pineapple tidbits or crushed pineapple drained
- 1 cup maraschino cherries drained
- ½ cup chopped pecans optional
- 1 ½ cups mini fruit-flavored marshmallows
Instructions
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
Notes
- If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or try using stabilized whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I always use pistachio pudding mixed with the cool whip. Still add the marshmallows, pineapple, coconut, oranges and add cherries on top.
Hi, Joelen! That sounds wonderful! I’ll have to give that a try!
If you like a mango taste you can sprinkle in a couple tablespoons of dry mango flavored tang.
That’s a great idea, Sharleen! I’m going to give it a try next time!
I made this recipe for my daughters baby shower. It was a big hit. Now I make it just because it is that good.
I’m so glad you enjoyed it, Debbie! And congratulations to your daughter!
Hi! ,
My family loves ambrosia. We are Jamaican so we make it a little different. I use one can fruit cocktail. One can pineapples , maradian oranges, half cup sour cream a can of sweet condensed milk and marshmallows plain ones. Garnish with cinnamon and nutmeg . And there you have it! Family tradition it taste so good!
Thanks so much, Juanita! I’ll have to give your recipe a try very soon.
-Jamie
I made this for Christmas this year – my husband had requested Ambrosia with dinner this year. My mom is not a fan of sour cream – something about sitting at a table as a kid in the 50’s until she drank her milk – that had curds floating in it – until she could leave the table. Since then, certain dairy products are out of bounds…. Anyhow – since your has the yogurt in it, I chose this one. I used regular marshmallows, giving my hubs the choice of the fruit coloured ones or the white ones. Other than that it was made as per the recipe. It was hit by all accounts – hubs and my mom being the most important reviewers, followed up by the 4 and 18mo old. Everyone loved it. Will likely become a family tradition. Thanks!
Tracy: I’m so glad your mom and husband enjoyed it! It’s one of our family’s favorites, too.
I use coconut milk instead of whipped cream. I still use sour cream. I also don’t drain the fruit cocktail. Instead, I dump it all in a very large bowl, add the coconut milk, then, instead of using canned mandarin oranges, I use the little cuties (seedless mandarin oranges), peel them and slice them thin, without pulling them apart first – then pull them apart over the bowl (so any juice goes into the bowl too). I have a manual apple corer/peeler/slicer (I disengage the peeler for this to keep the peels on for more vitamins) which cuts the apples into a spiral. I cut these up in about 1 – 1 1/2 inch chunks. I add raisins, and walnuts and/or pecans, and miniature marshmallows (either regular or fruity flavored). A jar of maraschino cherries. Last – I add shredded coconut and toss it all together. I also add 1/4 cup sugar.
My recipe – for a crazy huge batch (fits in a 32 cup/7.6 liter capacity bowl)
1 can 13.5 oz Taste of Thai coconut milk
2 cans 32 oz fruit cocktail
1 16 ounce container of sour cream
1/4 cup sugar
20 ounce can of pineapple chunks
about 6 of the little cutie oranges
12 apples (I used 3 granny smith, 3 red delicious, 3 ambrosia (the apple name), and 3 Fuji apples – the textures and flavors vary when you use different apples – just mix up several of the ones you like. Leave the skin on – cutting them into small chunks helps my kids not notice the skin.
I add a 16 ounce bag of walnuts and pecans, you can do either/or of how much you prefer or not at all.
2 10-16 ounce bags of mini marshmallows
1 10 ounce jar maraschino cherries (chopped or whole – I use them however they are in the jar – including the juice)
2 large bags of sweetened or unsweetened shredded coconut depending on your taste.
12 ounces of raisins (more or less according to taste) I prefer more.
10-12 ounces dried cranberries (also really delicious).
Making it this way – is so much easier. I don’t drain the canned fruit because there are still some nutrients in the juice (I don’t use the packed in heavy syrup ones though). Using the juice means you don’t need more sour cream than this to get the moisture balance. I use more of the coconut than other recipes call for – but it is such a good source of fiber. You can always use a fresh coconut and use a food processor to shred the meat but that would take a lot more time. Using the flakes – helps soak up any excess liquid – and certainly increases the fiber content. I really enjoy the texture of more coconut. You can enjoy this recipe right away as well as have so much left over. It is really worth the time to add the fresh apples and mandarins. Sometimes I use a whole, fresh, pineapple instead of canned. You don’t have to put the coconut or raisins in there but it is amazing if you do.
This recipe makes a very full large bowl (the giant sized mixing bowl from Tupperware 32 cup/7.6 liter capacity).
Easier than what, Lori? Your recipe sounds like a ton of work compared to Jamie’s fast and simple recipe! Or were you just trying to trick us into believing it’s easier! Haha! Though it does sound good if you have a lot of time on your hands for all that cutting and coring and peeling. Lol!
@Lori, not to be rude but this is her recipe on her page. Not Lori’s recipes on her page. Why comment to give a completely different recipe. It seems a bit rude to me as if her recipe is not sufficient and it by far is and fantastic.
Do you drain the cans of fruit?
Debbie-
Yes, the ingredient list details that the fruit is to be drained.
-Jamie
thank you for the great recipe! planning to try this yummy recipe on weekend.
Thanks so much for stopping by – enjoy the ambrosia!
-Jamie
Turned out great except I forgot the vanilla yogurt after arriving to the family dinner I asked if I could use of some of my parents yogurt in their fridge. No vanilla but the Key Lime is great with it :)
Rachel-
The key lime sounds like a great addition. I’m glad you enjoyed the salad. Thanks for visiting.
-Jamie
i made this for my daughters baby shower Everyone loved it. I can eat it every day. Thank you for the fabulous recipe.
I love it too, Debbie! Thanks so much for stopping by! Have a great day!
-Jamie