Ingredients

1 cup whipping cream (I like Horizon Organic for a stable whip)

1/4 cup powdered sugar (sifted to remove lumps)

2/3 cup Greek yogurt

1 teaspoon vanilla bean paste

1 pinch fine sea salt

1 cup shredded coconut

11 oz mandarin oranges (drained and patted dry to prevent a soggy salad)

8 oz pineapple (I prefer Dole tidbits for the perfect bite-size)

1 cup maraschino cherries

1 1/4 cups mini marshmallows

1/2 cup pecans

Instructions

Step 1: Pour the whipping cream into a medium bowl and beat on medium-high speed for 1-2 minutes until soft peaks form. Add the sifted powdered sugar and continue beating until stiff peaks form, about another 1-2 minutes. Gently fold in the Greek yogurt, vanilla bean paste, and fine sea salt with a spatula until fully combined and smooth. Avoid overmixing once the yogurt is incorporated to keep the cream stable.

Step 2: While preparing the cream, drain the canned mandarin oranges and pineapple in a fine-mesh strainer, discarding any liquid. Pat the fruit dry with paper towels thoroughly to prevent the salad from becoming watery and soggy.

Step 3: Toast the shredded coconut by spreading it on a dry skillet or baking sheet. Heat over medium for 2-3 minutes, stirring frequently until lightly golden and fragrant. This step is optional but enhances the flavor.

Step 4: In a large bowl, combine the dried mandarin oranges, pineapple, maraschino cherries, mini marshmallows, and toasted coconut. Pour the whipped cream mixture over the fruit and gently fold everything together with a spatula or wooden spoon until evenly coated. Be careful not to crush the marshmallows or fruit.

Step 5: Fold in the pecans just before chilling to keep them crisp. Transfer the salad to a serving bowl or individual cups and refrigerate for at least 30 minutes before serving to allow flavors to meld and the whipped cream to firm up.

Tips & Variations

Use canned fruit for the best texture, but if you want to add fresh fruit like bananas or apples, fold them in just before serving to prevent browning and sogginess.

To save time, use prepared whipped topping like Cool Whip instead of making whipped cream; substitute about 2 cups of topping.

If you’re not a coconut fan, omit it or replace with extra pecans for added crunch.

For a flavor twist, swap maraschino cherries with dried cranberries or fresh grapes when in season.

Patting fruit dry thoroughly is crucial to avoid a watery salad.

Storage

Store ambrosia salad in an airtight container in the refrigerator for up to 3 days. The marshmallows may soften and fruit can release moisture after a couple of days, so it’s best enjoyed fresh. Before serving, give the salad a gentle stir to recombine any separated whipped cream. If possible, add the marshmallows and pecans shortly before serving to preserve their texture.

FAQs

Can I use fresh fruit instead of canned in ambrosia salad?

Yes, fresh fruit like orange segments and pineapple chunks can be used, but make sure to pat them dry to prevent extra moisture. Also, add delicate fruits like bananas or apples just before serving to avoid browning and sogginess.

How do I keep the whipped cream from deflating when mixing the salad?

Make sure to beat the whipping cream to stiff peaks before folding in sugar and yogurt gently. Fold the whipped cream mixture into the fruit carefully using a spatula to maintain its fluffy texture and avoid overmixing, which can cause it to deflate.