Best Summer Ambrosia Recipes

SUMMER AMBROSIA FRUIT DESSERT

Steps:

• Gently mix all the ingredients.
• Keep refrigerated, and enjoy!

SUMMER AMBROSIA

Steps:

• Preheat oven to 350 degrees. Slice ginger into 1/8-inch rounds. Place ginger slices, granulated sugar, and 2 cups water in a medium saucepan. Bring to a simmer; stir to dissolve sugar. Continue to simmer until mixture tastes strongly of ginger, about 20 minutes. Strain, and transfer ginger syrup to refrigerator to chill.
• Pierce one of the soft coconut eyes with a screwdriver or ice pick. Drain the liquid, and discard. Repeat with remaining coconuts. Wrap a coconut in a kitchen towel; twist the ends of the towel, and gather them to form a handle. Bang the coconut against the floor until it cracks in half. Repeat with remaining coconuts.
• Use the two most imperfect halves to make the shavings for garnish. Place these halves, flesh side down, on a baking sheet; place in oven. Bake about 20 minutes, until coconut flesh begins to pull away from shell. Remove from the oven, and let cool 5 minutes. Pry the coconut flesh away from shell in pieces that are as large as possible. Using a Japanese mandoline or a vegetable peeler, shave coconut into long strips. Place shavings in an even layer on a baking sheet. Return to oven; toast until golden around the edges, about 10 minutes. Set aside.
• In a large bowl, toss plums, nectarines, kiwis, blackberries, pineapple, and oranges with 1 cup shredded, sweetened coconut and the reserved ginger syrup.
• Place cream, confectioners' sugar, and amaretto, if using, in a chilled mixing bowl. Whisk until stiff peaks form. Place remaining coconut halves in bowls. Place 2 tablespoons of remaining shredded coconut and a dollop of whipped amaretto cream into the bottom of each coconut half. Spoon fruit mixture and syrup into coconut halves; top each with another dollop of cream. Garnish with a handful of toasted coconut. Serve.

SUMMER FRUIT AMBROSIA

Steps:

• 1. Add melon, blueberries, plums, and nectarines into large glass bowl.
• 2. Whisk together lime juice and honey in a small bowl. Gently toss into fruit, cover and refrigerate, at least 2 hours.
• 3. Meanwhile, preheat oven 300. Spread coconut out on baking sheet, toast until golden brown, 5-10 minutes.
• 4. While the coconut is still warm, toss with sugar. Allow to cool slightly, then toss in ginger and lime zest.
• 5. When ready to serve, sprinkle the coconut topping over the fruit.

SUMMER AMBROSIA

Steps:

• 1. In a large bowl, combine sweetened condensed milk, sour cream, and lime juice; mix well. Stir in remaining ingredients; mix until well combined. Cover and chill for at least 3 hours before serving.