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Pina Colada Ambrosia!



Remember ambrosia, the creamy fruit salad mixture with the mini marshmallows usually served at Thanksgiving or Christmas, sometimes at church potlucks or picnics?  Nothing wrong with a good ambrosia fruit salad.  My husband can eat it by the bucket full. 

This is a twist on that ambrosia. This is decidedly more tropical in nature and to me is more of a springtime, summer sort of ambrosia, but would be good anytime actually. 

Here is what you will need:

3 bananas
1 can pineapple tidbits with juice (you can use fresh pineapple but will need to add 1/2 cup pineapple juice)
2 (15 oz.)  cans tropical fruit salad drained
1 (15 oz.) can mandarin oranges drained
1 (10 oz.) small jar maraschino cherries
1 3 oz instant vanilla pudding mix
juice of 1 lemon
2 cups shredded coconut
1/2 cup orange juice
1 cup cream of coconut
8 oz. whipped topping
2 cups miniature marshmallows
1/2 cup chopped walnuts or pecans for topping (optional)


Slice bananas into mixing bowl and pour the juice of 1 lemon over them.


Drain all of the fruit except the pineapple and add to the bananas.  Add the pineapple tidbits with the juice to it.

Juice 2-3 oranges to make 1/2 cup orange juice and mix with 1 cup cream of coconut.  You can use 1/2 cup of refrigerated orange juice, but the fresh orange juice is so much better.  Pour this mixture over the fruit and mix gently.
Add pudding mix to the fruit and mix together.




Add all of the cherries but a few for garnishing the top!  Fold in whipped cream and marshmallows.  Chill for several hours so it thickens.


Toast the coconut in a 450 degree oven.  This usually takes about 10 minutes, but watch it carefully, because it will burn quickly.  Mix 1 cup into the fruit salad and sprinkle the other cup on top right before serving.  I also like to top it with chopped walnuts or pecans and a few whole maraschino cherries for garnish!



Pina Colada Ambrosia!



1 comment:

  1. The traditional ambrosia for generations in my South Carolina family is to layer naval orange sections, then drained crushed pineapple, then grated coconut, until trifle bowl is full...can sprinkle sugar on each layer if sweeter ambrosia is desired. Top generously with grated coconut...so that the entire top layer is covered in the coconut. Place marochino cherries on top of coconut. Can also serve with whipped cream, if desired. We serve this with thinly sliced fruit cake.

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