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    Home » Recipes » Desserts » Ambrosia Salad

    Ambrosia Salad

    Published: September 9, 2021 · Modified: Sep 9, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Don’t let the name fool you, this Ambrosia Salad is a refreshing and sweet treat! Made with cool whip, fruit, shredded coconut, and mini marshmallows, this is an iconic dessert that only requires a couple of minutes to put together. It’s always a hit, especially with the kids!

    Three cups of ambrosia salad with spoons inserted beside a pink linen napkin.
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    Pinterest graphic of the overhead view of a serving bowl of ambrosia salad with three servings scooped out into individual cups.
    Pinterest graphic of three glass cups of ambrosia salad with a spoon in each.
    Pinterest graphic of three servings of ambrosia salads in glass cups, with one in focus in front.
    Pinterest graphic of the overhead view of a large bowl of ambrosia salad with a cherry on top beside a pink napkin and gold spoon.
    Pinterest graphic of a serving bowl of ambrosia salad with fruits and shredded coconut flakes.

    Ambrosia is a fruit-based salad named after the “food of the Greek gods” and popularized in the southern US in the 1800s. The ingredients were difficult to find and considered luxurious and exotic, so ambrosia salad was for special occasions such as Thanksgiving. Now, the ingredients are much more common, making the fruit salad perfect for BBQs, potlucks, and picnics instead of just holiday gatherings.

    Perfect for a crowd, this ambrosia salad is a no-bake, quick dessert. Want another no-bake dessert? Try my No Bake Cheesecake or No Bake Cookies. Both recipes are also crowdpleasers that you can serve alongside the ambrosia.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make ambrosia salad.

    Whipped topping — storebought cool whip is perfect for this ambrosia, but you can also use homemade whipped cream.

    Sour cream — this adds a delicious tang to the salad dressing and off-sets some of the sweetness from the fruits. If you don’t have any sour cream, you can make homemade sour cream.

    Fruit — I use canned pineapple tidbits, canned mandarin, and maraschino cherries. Make sure to drain all the fruits before adding them to the salad.

    Shredded sweetened coconut — the coconut adds some texture to the dessert, but you can skip it if you’re not a fan of coconut.

    HOW TO MAKE AMBROSIA SALAD

    Set of two photos showing cherries cut in half and whipped topping mixed together.

    1. Remove the stems of the cherries and cut them in half.

    2. In a large bowl, fold together whipped topping and sour cream.

    Set of two photos show the fruit and mini marshmallows added to the whipped topping.

    3. Stir in the oranges and pineapple.

    4. Stir in the cherries and marshmallows.

    Set of two photos showing coconut flakes added to the bowl then everything mixed and combined.

    5. Add in the coconut and stir to combine with the whipped topping mixture.

    6. Refrigerate the ambrosia salad for at least 1 hour or until ready to serve. Garnish with additional cherries and coconut, if desired.

    A serving bowl of ambrosia salad with fruit, coconut flakes, and whipped cream dressing.

    PRO TIPS FOR MAKING THIS RECIPE

    • Replace the cool whip with fresh whipped cream for a fresher spin. You can also replace the canned fruit with fresh fruit!
    • For extra flavor, toast the shredded coconut by spreading it on a baking sheet and baking for 5 to 10 minutes in a 325F oven, stirring every few minutes, until golden and nutty smelling.
    • The mini fruit-flavored marshmallows add a pop of color to the ambrosia salad, but you can also use regular mini marshmallows.
    • Fold the fruit in very gently as not to break them apart in the dressing.

    Overhead view of a bowl of ambrosia salad with three servings scooped out into cups beside it.

    FREQUENTLY ASKED QUESTIONS

    Can this be prepared ahead of time?

    Yes, it’s best to let this salad sit for a couple of hours so the flavors can meld together. You can also make ambrosia a day in advance, but the cherries may bleed into the whipped topping. Ambrosia can be stored in the fridge for up to 2 days in an airtight container. I would not recommend freezing this recipe.

    Do I have to use sour cream?

    If you don’t have sour cream, you can substitute it for Greek yogurt. Just be sure to buy the plain and not flavored yogurt.

    What else can I add?

    Try adding pecans or crushed nuts to the ambrosia salad for an additional crunch. You can also add bananas, strawberries, grapes, and more.

    If you love this recipe try these out!

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    If you’ve tried this Ambrosia Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Close up of one cup of ambrosia salad with shredded coconut flakes on top.
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    5 from 8 votes

    Ambrosia Salad

    This Ambrosia Salad is a classic fruit salad that's perfect for any occasion. Loaded with fruit and whipped topping, everyone will want a second helping.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Chill Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 servings
    Calories 302kcal
    Author John Kanell

    Equipment

    • Large bowl

    Ingredients

    • 8 ounces frozen whipped topping thawed
    • ½ cup sour cream
    • 1 can mandarin oranges drained (15-ounce)
    • 1 can pineapple tidbits in juice drained (20-ounce)
    • 1 jar maraschino cherries drained, stemmed, and patted dry (12-ounce)
    • 2 cups mini marshmallows
    • ⅔ cup shredded sweetened coconut

    Instructions

    • In a large bowl, fold together whipped topping and sour cream. Stir in the oranges, pineapple, cherries, marshmallows, and coconut.
    • Refrigerate for at least 1 hour or until ready to serve. Salad can be made a day in advance (cherries may bleed some).
    • Garnish with additional cherries and coconut, if desired.

    Notes

    • Replace the cool whip with fresh whipped cream for a fresher spin by beating 1 cup heavy whipping cream until soft peaks. You can also replace the canned fruit with fresh fruit!
    • For extra flavor, toast the shredded coconut by spreading it on a baking sheet and baking for 5 to 10 minutes in a 325F oven, stirring every few minutes, until golden and nutty smelling.
    • The mini fruit-flavored marshmallows add a pop of color to the ambrosia salad, but you can also use regular mini marshmallows.
    • Fold the fruit in very gently as not to break them apart in the dressing.

    Nutrition

    Calories: 302kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 279mg | Fiber: 5g | Sugar: 45g | Vitamin A: 556IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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