Best Tropical Ambrosia Recipes

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TROPICAL AMBROSIA FRUIT SALAD



Tropical Ambrosia Fruit Salad image

This special salad is my family's all-time favorite. You can make it a day in advance, but add the bananas just before serving.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 10

2 cups quartered fresh strawberries
2 cups seedless red or green grapes
2 medium bananas, sliced
1 can (20 ounces) pineapple tidbits, drained
1 can (15 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1 cup heavy whipping cream
3/4 cup (6 ounces) pina colada yogurt
1/4 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first seven ingredients., In a small bowl, beat cream until soft peaks form. Fold in yogurt until blended. Pour over fruit mixture; stir to coat. Sprinkle with almonds. Refrigerate until serving.

Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 39mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

TROPICAL AMBROSIA SALAD



Tropical Ambrosia Salad image

Toss mini marshmallows with banana slices, orange sections, flaked coconut and sour cream for a delicious ambrosia recipe. Try our Tropical Ambrosia Salad for a heavenly side salad that's sure to win rave reviews from friends and family alike.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

2 cups JET-PUFFED Miniature Marshmallows
1 banana, sliced
1 large navel orange, peeled, sectioned
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Combine all ingredients except coconut in large bowl.
  • Refrigerate 15 min.
  • Stir in coconut just before serving.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 15 g, Protein 2 g

TROPICAL-FRUIT AMBROSIA GELEE



Tropical-Fruit Ambrosia Gelee image

A gelled confection made with coconut milk and studded with dried papaya and Maraschino cherries evokes both retro 1950s desserts and the Victorian-era pudding known as blancmange.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 9h

Number Of Ingredients 12

1 1/4 cups fresh pineapple juice
1 cup canned unsweetened coconut milk
3 packages (1/4 ounce each) unflavored powdered gelatin
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
1/3 cup sugar
1 1/2 cups plain Greek yogurt
1/2 cup sweetened flaked coconut
1 1/2 ounces dried papaya, cut into 1/4-inch pieces (1/4 cup)
1 jar (10 ounces) Maraschino cherries, drained, stemmed, and halved
Nonstick cooking spray
Fresh pineapple wedges, for serving (optional)

Steps:

  • Bring pineapple juice to a boil in a medium saucepan; continue to boil, skimming foam from top, 5 minutes. Meanwhile, combine coconut milk and 1/2 cup cold water in a medium bowl, then sprinkle with gelatin. Let stand until softened, about 5 minutes. Pour hot pineapple juice over gelatin mixture, stirring until gelatin is dissolved. Let cool completely.
  • Whisk together cream and vanilla in a large bowl until foamy. Slowly add sugar, whisking until soft peaks form. Whisk in yogurt and gelatin mixture until thoroughly combined. Refrigerate until thickened slightly and beginning to set, about 20 minutes.
  • Whisk mixture again until smooth. Fold in coconut, papaya, and cherries. Lightly coat a nonreactive 10-to-12-cup bowl with cooking spray; transfer mixture to bowl and smooth top. Cover and refrigerate until firm, at least 8 hours and up to 1 day.
  • Dip bottom of bowl into warm water 30 seconds, then run a thin knife around edge to loosen. Invert bowl onto a platter, then lift to remove bowl. (If gelee does not release, return to warm water 20 seconds more.) Serve, with pineapple wedges.

TROPICAL AMBROSIA TRIFLE BOWL



Tropical Ambrosia Trifle Bowl image

A wonderful summertime dessert that will make you feel like you are sitting on a beach somewhere.

Provided by CoOkInGnUt

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h25m

Yield 12

Number Of Ingredients 9

20 large marshmallows, halved
2 cups heavy whipping cream, divided
2 tablespoons confectioners' sugar
1 (20 ounce) can crushed pineapple in juice, well drained
1 cup sweetened flaked coconut
2 teaspoons vanilla extract
1 (12 ounce) loaf frozen pound cake, thawed and cubed
1 (16 ounce) bag frozen mango chunks, pieces cut into fourths
1 cup chopped macadamia nuts, toasted

Steps:

  • Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
  • Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
  • Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 41.7 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 15.4 g, Sodium 156.8 mg, Sugar 28.9 g

TROPICAL AMBROSIA



Tropical Ambrosia image

In Adams, New York, Marguerite Widrick adds whipped topping to convenient pantry items to create this light and fluffy dessert. Toasted coconut and sweet pineapple give the creamy combination its tropical taste.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

1 can (20 ounces) pineapple tidbits
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 tablespoons sweetened shredded coconut, toasted, divided
Maraschino cherries, optional
1 teaspoon maraschino cherry juice, optional

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a large bowl, combine the pineapple juice, extract and pudding mix; whisk for 2 minutes. Fold in whipped topping. Stir in pineapple and 3 tablespoons coconut. , Transfer to a serving bowl. Garnish with remaining coconut, cherries and cherry juice if desired. Chill until serving.

Nutrition Facts : Calories 238 calories, Fat 9g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.

TROPICAL PINA COLADA AMBROSIA SALAD



Tropical Pina Colada Ambrosia Salad image

This light, fruity and DELICIOUS Tropical Pina Colada Ambrosia has the flavors of the tropics built right in and is perfect any time of year.

Provided by @MakeItYours

Number Of Ingredients 8

1 can (15 oz) cherry fruit cocktail, drained
1 small can mandarin oranges, drained
1 (20 oz) can Dole Pineapple Chunks, drained
1 (15 oz) can mangoes, drained and chopped if in large pieces
1 & ½ cups shredded coconut, divided
1 (8 oz) tub Cool Whip Free, thawed
1 container Pina Colada yogurt
About 2 cups JET-PUFFED Fruity Fun Mallows

Steps:

  • In a large bowl, fold together the Cool Whip Free and the Pina Colada Yogurt. Add in the canned fruits, marshmallows, and one (1) cup of the shredded coconut. Gently fold and toss to combine until coated.
  • Refrigerate the mixture for at LEAST 2 hours or until flavors have set together.
  • Optional, but recommended: if you'd like, toast the remaining ½ cup coconut. In a 300 degree F oven, line a baking sheet with parchment and lay out coconut in an even layer. Toast in 5 minute increments, stirring after each round, until golden. Sprinkle over the top of the ambrosia right before serving. Garnish with a cherry if you'd like.

TROPICAL AMBROSIA



Tropical Ambrosia image

I first tasted this at a local market, I finally asked for the recipe. I make it for all our family get togethers, and they love it. I do not use fruit cocktail cans because the pears & grapes turn brown and make the salad sour and bad!

Provided by anita_90802

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 (11 ounce) cans mandarin oranges
1 (20 ounce) can pineapple chunks
0.5 (16 ounce) package of sweet coconut flakes
1/2 cup sour cream
1 (8 ounce) container Cool Whip, thawed

Steps:

  • First pour out all the juice from the mandarin and pineapple chunks.
  • Put fruit in large glass bowl.
  • Stir in sour cream and coconut flakes, and fold in the Cool Whip.
  • Chill for one hour and serve.

Nutrition Facts : Calories 277.8, Fat 16.1, SaturatedFat 13.3, Cholesterol 5.1, Sodium 75.1, Carbohydrate 34.4, Fiber 2.6, Sugar 30.4, Protein 2.2

TROPICAL AMBROSIA



Tropical Ambrosia image

I love ambrosia of all kinds. This one I got out of a magazine. I love the toasted coconut, it just give it another level of taste. Cook time is chill time.

Provided by Jellyqueen

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 (20 ounce) can pineapple tidbits
1 (3 1/2 ounce) package instant coconut cream or 1 (3 1/2 ounce) package vanilla pudding mix
1/2 cup heavy cream, whipped
4 tablespoons flaked coconut, toasted
maraschino cherry, optional for garnish
cherry juice, optional for garnish

Steps:

  • Drain pineapple, reserving juice; set pineapple aside.
  • In a mixing bowl, whip the heavy cream.
  • In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
  • Fold in whipped cream.
  • Stir in pineapple and 3 Tablespoons of the toasted coconut.
  • Transfer to serving bowl.
  • Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
  • Chill for at least 2 hours.

Nutrition Facts : Calories 189.8, Fat 11.1, SaturatedFat 8, Cholesterol 27.2, Sodium 24.5, Carbohydrate 23.4, Fiber 1.7, Sugar 19, Protein 1.2

TROPICAL AMBROSIA DESSERT



Tropical Ambrosia Dessert image

This invigorating dessert from Marie Dietz of North Troy, Vermont combines citrus fruit, coconut, dates and nuts for a real taste of the tropics. You can skip the sugar and, if you like, add a little pineapple juice.

Provided by Taste of Home

Categories     Desserts     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup chopped pink grapefruit sections (about 1/2 medium grapefruit)
1/2 cup chopped orange segments
1 snack-size cup (4 ounces) pineapple tidbits, drained
2 tablespoons chopped walnuts
2 tablespoons chopped dates
2 tablespoons sweetened shredded coconut
1/2 teaspoon sugar, optional

Steps:

  • In two small serving dishes, layer the first six ingredients in the order listed; sprinkle with sugar if desired. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 175 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 4g fiber), Protein 4g protein.

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