← Back to recipe
Ambrosia Salad
nibbleboard.com/recipes/ambrosia-salad
Ingredients
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup plain Greek yogurt
- 1 cup sweetened shredded coconut
- 1 (11 oz) can mandarin oranges, drained
- 1 (8 oz) can pineapple tidbits, drained
- 1 cup maraschino cherries, drained
- 1 1/2 cups mini fruit-flavored marshmallows
Optional Add-ins
- 1/2 cup chopped pecans (optional)
Instructions
- Add heavy whipping cream to a large bowl or stand mixer. Beat with electric beaters on high for 1-2 minutes. Slowly add powdered sugar and continue beating until stiff peaks form.
- Fold Greek yogurt into the whipped cream with a rubber spatula until just combined.
- Drain mandarin oranges, pineapple tidbits, and maraschino cherries very well. Pat gently with paper towels to remove excess moisture.
- Add drained fruits, shredded coconut, and mini marshmallows to a large serving bowl. Toss gently to combine.
- Pour the whipped cream mixture over the fruit and fold everything together until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Nutrition per Serving
604Calories
6gProtein
82gCarbs
32gFat
Chef Tips
- Drain your canned fruits thoroughly and blot with paper towels — excess liquid will make the salad watery and thin out the cream.
- Use real whipped cream instead of Cool Whip for a lighter, fresher flavor. The Greek yogurt adds just enough tang to balance the sweetness.
- Swap plain Greek yogurt for vanilla yogurt if you want a sweeter base without adding more sugar.
- Make it up to 24 hours ahead — the marshmallows soften slightly and absorb flavor, which many people actually prefer.
- For a nut-free version, skip the pecans entirely or add extra coconut for crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture softens over time but remains delicious.